Quick & Easy Vegetable Stir-Fry with Orange-Infused Beef

Ingredients

• 2 cups uncooked long grain white rice
• 1 quart water
• 1 tablespoon light sesame oil
• 4 cloves garlic, crushed
• 5 tablespoons butter
• 2 pounds flank steak, cut into thin strips
• salt to taste
• 4 teaspoons red pepper flakes
• 3.5 tablespoons teriyaki sauce
• 12 ounces fresh mushrooms, sliced
• 1 large sweet onion, sliced
• 0.5 head cabbage, sliced into strips
• 1 green bell pepper, cut into strips
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 1 teaspoon cornstarch
• 1 tablespoon brown sugar
• 0.5 cup beef broth
• 2 tablespoons orange jam
• 1 (5 ounce) can chow mein noodles
• mustard powder to taste

Instructions

1. In a saucepan, bring the rice and water to a boil. Cover the pot, reduce heat to low, and let it simmer for 20 minutes until the rice is cooked.
2. Heat the sesame oil in a skillet over medium heat. Add 2 cloves of garlic and cook for 2 minutes, until softened. Melt the butter in the same skillet. Season the beef with salt and 2 teaspoons of red pepper flakes. Cook the beef, stirring frequently, for about 10 minutes, until it's evenly browned. Set aside the pan drippings. Transfer the cooked beef to a bowl and coat it with 3 tablespoons of teriyaki sauce.
3. Melt the remaining butter in a separate skillet over medium heat. Add the remaining garlic and cook for 2 minutes, until softened. Remove the garlic from the skillet and set it aside. Add the mushrooms and onions to the skillet and cook until the onions are tender. Mix in the cabbage, green bell pepper, red bell pepper, and yellow bell pepper. Cook for 3 minutes, until the vegetables are tender-crisp. Remove the skillet from the heat and mix in the remaining 1/2 tablespoon of teriyaki sauce and half of the reserved pan drippings.
4. Heat the remaining pan drippings in the skillet over medium heat. Mix in the remaining red pepper flakes, teriyaki sauce from the beef bowl, the reserved garlic, cornstarch, brown sugar, beef broth, and orange jam. Cook for about 5 minutes, until the sauce has thickened. Remove the garlic and stir in the beef to coat it evenly with the sauce.
5. Serve the beef and vegetables over the cooked rice. Drizzle with some of the skillet juices. Top with crispy chow mein noodles and a sprinkle of mustard powder for an extra flavor boost.

Nutrition

• Calories: 566 kcal
• Fat Content: 22 g
• Fiber Content: 6 g
• Sugar Content: 11 g
• Sodium Content: 593 mg
• Protein Content: 24 g
• Cholesterol Content: 55 mg
• Carbohydrate Content: 68 g
• Saturated Fat Content: 9 g
• Unsaturated Fat Content: 0 g