This was really tasty. I found some meat at the grocery store that was already thinly sliced so I figured it would be perfect for another stir-fry. I used the same sauce as the beef and asparagus stir-frybeef and asparagus stir-fry, although I should have made twice as much of it for the amount of vegetables I put in. At the end I just threw in some more of the sauce ingredients and it turned out well. In the recipe below I've doubled the sauce ingredients.

1 tsp sesame oil
2 tbsp minced peeled fresh ginger
2 cloves garlic
2/3 cup beef broth
1 tbsp fish sauce (nam pla)
2 tbsp reduced sodium soy sauce
1 tsp sugar
1/2 lb beef strips
1 cup uncooked brown rice
2-3 tbsp canola oil
1 small head of broccoli, divided into small (1 inch) florets
1 small red bell pepper, cut into thin strips about 2 inches long
2 tsp cornstarch
green onions, thinly sliced (I only had 3, but would definitely add more next time)
1 tbsp toasted sesame seeds

In a small bowl whisk together sesame oil, ginger, garlic, broth, fish sauce, soy sauce, and sugar. Add the strips of meat and marinate in the refrigerator for about 30-45 minutes.

Meanwhile, cook rice according to package instructions (don't burn it like I did and have to start over) and prepare the remaining ingredients. When the rice is done, set it aside (covered).

Heat 1-2 tbsp of the canola oil in a large skillet. Reserving the marinade, add the meat to the hot skillet and cook, stirring frequently, until browned. Remove the cooked meat to a large plate and set aside.

Heat the remaining canola oil in the same skillet and add the broccoli and red pepper. Sauté for a few minutes, then add the reserved marinade and green onions and cook until vegetables are crisp tender.

Return meat to the skillet, stir in the cornstarch, and cook until sauce is thickened. Add the sesame seeds and stir to combine. Serve over rice.

Makes about 3 servings.