1 1/2 cups white or brown rice (375 mL)
3 cups water (750 mL)
1 tsp canola oil (5 mL)
3 teaspoons prepared garlic (15 mL)
1 tsp fresh ground pepper (5 mL)
1 tsp dried chili flakes (5 mL)
1 x onion, cut in strips
10 to 12 fresh mushrooms cut in half
3 x florets fresh broccoli, cut in small pieces
1 x zucchini, cut in 1/2 inch sticks
1 tbsp brown sugar (15 mL)
1 tbsp soy sauce (15 mL)
3 tbsp peanut satay sauce (45 mL)
2 tbsp V-H dry-garlic sauce (30 mL)
1/4 cup cashews (60 mL)
1 1/2 lb. lean sirloin steak (675 g)
Combine rice and water in a microwavable dish with lid. Cover and microwave at high 10 minutes, then medium 10 minutes.
Heat oil in large nonstick fry pan or wok.
Add garlic, pepper, onion and dried chili flakes.
Add mushrooms and broccoli.
Add zucchini sticks.
Combine the following in a small mixing bowl: brown sugar, soy, peanut satay sauce and V-H dry-garlic sauce.
Pour over veggies until heated through and well-coated.
Remove veggies from pan to large bowl.
Set aside one serving of the veggie mixture in smaller bowl and add cashews to this serving.
Return unwashed fry pan to stove at med-high.
Cut meat into thin strips against the grain and add to pan as you cut.
Return larger portion of veggies to fry pan and heat through until coated.
Just before serving, heat vegetarian portion in microwave for 2 minutes.
Serve meal with rice.