Red Rock Beef Stir Fry over Jasmine Rice

Dinner

Ingredients 8 servings

Beef Sirloin, prefrozen 2.5 pound(s)

Frozen Stir-Fry Vegetable Blend (16 oz), prefrozen 1.0 bag(s)

Green Cabbage, shredded 0.5 whole

Water Chestnuts (8 oz) 1.0 can(s)

Soy sauce 0.25 cup(s)

Coconut Aminos 0.25 cup(s)

Sesame Oil 2.0 tablespoon(s)

Oyster Sauce 2.0 tablespoon(s)

Garlic, minced 3.0 piece(s)

Fresh Ginger, grated 1.0 tablespoon(s)

Cornstarch 2.0 tablespoon(s)

Vegetable Oil 2.0 tablespoon(s)

Jasmine Rice, dry 2.0 cup(s)

Water 4.0 cup(s)

Dietary Restrictions

Soy

Recipe Instructions

PRE-TRIP PREP: Slice and freeze beef. Freeze stir-fry veggies.

ON THE RIVER: Cook rice (bring water to boil, add rice, reduce heat, cover, simmer 18 min, fluff). Mix soy sauce, sesame oil, oyster sauce, and cornstarch with ¼ cup water for stir-fry sauce. Heat vegetable oil in a large skillet on high heat. Cook beef in batches until browned, 2–3 min per batch. Add garlic and ginger; stir 30 sec. Add frozen vegetables, cabbage, and water chestnuts; stir-fry 4 minutes. Pour sauce over; toss until thickened. Serve over jasmine rice.