Asian-Style Beef with Rice and Vegetables

1. 1 Beef tenderloinpack 500 g ≈ $20.00Not in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 130 g
2. 2 Long-grain ricepack 800 g ≈ $1.94 70 g
3. 3 Bell peppers≈ $6.00 per kg 80 g
4. 4 Broccoli (frozen)pack 400 g ≈ $1.80 80 g
5. 5 Soy sauce 20 ml
6. 6 Fresh ginger≈ $8.00 per kg 8 g
7. 7 Garlic≈ $10.00 per kg 3 g
8. 8 Starch 4 g
9. 9 Sunflower oil 10 ml
10. 10 Sesame seeds 3 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice and cook in salted water for 15 minutes until tender, then drain in a colander. Slice the beef¹ paper-thin, toss with cornstarch and half the soy sauce. Cut the bell³ pepper into strips, separate the broccoli⁴ into florets, grate the ginger, and mince the garlic⁷.

2. Heat half the oil in a wok or skillet over high heat. Stir-fry the beef¹ for 2–3 minutes until browned, then remove to a plate.

3. Add the remaining oil to the same pan, toss in the peppers and broccoli⁴, and stir-fry over high heat for 4 minutes until just tender-crisp.

4. Return the beef¹ to the pan, add the ginger, garlic⁷, and remaining soy sauce. Stir over medium heat for 1–2 minutes until the sauce slightly thickens.

5. Serve the beef¹ and vegetables over the rice, sprinkle with sesame seeds, and enjoy immediately.