SOUTHWEST BEEF AND VEGETABLE STIR-FRY
Inspired By: Ann D. Wilder of Vanns Spices

Ingredients:

3 Tbsp Peanut Oil
1 lb Flank Steak, cubed
2 small green peppers, cored, stemmed and sliced
½ small yellow onion, peeled, ends removed, and sliced
2 tsp PureSpice ® Beijing Rub
2 oz unsalted peanuts
1 cup fresh broccoli florets, steamed, but crisp
1 cup carrots, steamed and cut
1 cup uncooked brown rice
pinch of salt
2 cups water

1. Put rice, salt and water in a pot and bring to a boil. Then reduce heat and simmer, uncovered until only about ¼ cup water remains.
2. Remove from heat and lit sit uncovered until rice absorbs water, usually about 10 minutes.
3.Heat oil in large skillet or wok. Add beef and brown slightly, stirring often. Add all vegetables and Beijing Rub. Cook until onions are translucent, stirring often. Season for a personal preference. Serve over rice.