Tonight I made my version of beef stir-fry: healthy style. This is the second time I’ve made this recipe in the last 7 days because it is that good. Best of all? It’s budget friendly (just under $5 a serving) and it has little clean up (perfect)! This recipe can easily be adapted to a vegetarian recipe by simply leaving out the beef. The key to this super simple recipe is the vegetarian mushroom flavored sauce that I picked up at my local Asian Market. At just 10 calories per tablespoon, it is a great flavor booster.
Makes 4 Servings
4 cups brown rice, cooked
1/2 yellow onion, chopped
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1 yellow squash, sliced
1 zucchini, sliced
1 cup shiitake mushrooms, sliced
1 tablespoon olive oil
3 tablespoons Vegetarian Mushroom Sauce
16 oz. steak (sirloin or NY strip) – optional
1. Take large piece of foil and drizzle olive oil on one half of the foil (dull side up).
2. Layer onions, bell peppers, zucchini, squash, and mushrooms on top of the olive oil in that order. Season with salt and pepper for taste. Drizzle 2 tablespoons of mushroom sauce over the vegetables.
3. Fold the other half of the foil on top of the vegetables, rolling up the sides to create a seal and creating a pouch. Set aside.
4. Season steak with salt and pepper. Take the remaining tablespoon of mushroom sauce and brush over the steak.
5. Grill veggie pouch for 15-20 minutes (15 min for crunchier veggies, 20 min for softer veggies). Grill steak to your cooking specifications (I prefer medium rare which is about 7 min per side for a NY strip steak).
6. Remove steak an veggies from the grill and let the meat set for a few minutes. Cut meat into small chunks. Put 1 cup of rice on each place, evenly distribute veggies on top of the rice, and top with steak. If you’d like, you can top it off with a touch more sauce.
Easy cleanup – crumple up the foil and throw away!