In a medium size sauce pan heat:
3 cups water
1 1/2 cups brown rice
dash of salt
dash of olive oil
Heat and allow to cook for 20-30 minutes or until tender and all water is absorbed.
1 lb chuck steak, cut into thin strips and lightly season with s&p
2 bell peppers, julienned1 medium yellow onion, julienned
2 carrots, julienned
Heat wok or skillet over medium high heat and pour 1-2 tbsp olive oil. Once the oil is hot, toss in the veggies and sautee for 8-10 minutes. Add steak to the skillet and cook until strips are no longer pink. Pour this sauce over the top:
1/4 tsp chinese 5 spice
2 Tbsp soy sauce
1 Tbsp rice vinegar
1 tsp toasted sesame oil
1-2 tsp brown sugar
dash of s&p
dash of red pepper flakes
And cook for another 5 minutes or so.
Serve with sesame seeds on top of the stir fry.
* this is actually a picture of the leftovers that my husband was eating for lunch the next day...it looked more appetizing the night we made it.