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UNCUT Beef and Veggies over Brown Rice

UNCUT Beef and Veggies over Brown Rice
Serves 4


1 lb UNCUT Beef Tips
1 red pepper
2 medium carrots
1 yellow pepper
1 small head of broccoli
1/2 cup snap peas
1/2 onion
2 cloves garlic
3 tbsp. soy sauce
1 tbsp. minced ginger
1 tbsp. rice vinegar
2 tbsp.corn starch
1 cup vegetable broth (divided)
2 tbsp. vegetable oil

1. Combine two cups of brown rice with 4 cups of water. Boil for a minute on the stove top, then set to simmer for 20 minutes until cooked.

2. Combine soy sauce, rice vinegar, ginger, corn starch, and 3 tbsp vegetable broth in a large bowl and add the UNCUT beef tips. Set aside until ready to cook.

3. Meanwhile, chop the veggies into bite sized pieces. Dice the onion, and crush the garlic cloves.

4. In a large pan sauté garlic and onions in a small amount of oil.

5. Add the veggies and a small amount of vegetable broth. Cook for a few minutes before adding the UNCUT beef tips.

6. Sauté for about 8 minutes or until a knife slides through the cooked veggies.

7. Serve hot on a bed of brown rice. Enjoy!