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1
Cut the beef into 1/2 inch strips and put it into a bowl.
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2
Pour some stir-fry sauce over the meat; just enough to cover it.
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3
Put it into the refrigerator and marinate it in the stir-fry sauce for 2 hours.
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4
Next, get the rice going.
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5
In a small saucepan bring 2 cups of water to a boil, then add rice and olive oil.
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6
Turn heat down and simmer for 20 minutes or until there is no more liquid left.
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7
Then remove the pan from the heat and set aside.
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8
Add garlic, onion, and grapeseed oil into a large pan over medium heat.
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9
Saute for 4-5 minutes, or until onion becomes translucent (dont cook them so long that you burn the garlic.)
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10
Remove the meat from the marinade and brown in the same pan with the onion and garlic.
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11
Cook 7-8 minutes or until meat is browned.
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12
Set meat mixture aside in a bowl.
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13
Add the remaining veggies (broccoli, peppers and carrots) into the same pan that the garlic, onion and beef was cooked in; and enough stir-fry sauce to nicely coat the veggies.
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14
If needed, add a couple of tablespoons of water.
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15
Cook until veggies are soft.
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16
Then drain any remaining liquid.
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17
Add beef mixture and apples into the wok with the veggie mixture.
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18
Drizzle more stir-fry sauce over the mixture, if desired.
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19
Mix to combine and heat through, until apples are your desired level of crisp.
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20
Put rice in bowls and top with stir-fry mixture.
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21
Serve with chopsticks.
