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Make the Brown Rice Bake:
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Preheat oven to 340F.
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Combine brown rice, chicken broth, water and salt in an 8x11 baking dish and cover tightly with foil.
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Bake 1 hour and 10 minutes.
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Remove from oven and let sit 5 minutes before removing foil and fluffing with fork.
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Keep warm until ready to serve.
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For stir-fry: In a medium bowl, combine soy sauce, brown sugar, cornstarch, ginger, black pepper, sesame oil, and red pepper flakes.
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Add steak strips to the marinade and toss to coat.
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In a large family-sized skillet, heat 2 Tablespoons of oil over high heat.
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Add snow peas and cook 1-2 minutes.
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Remove peas from skillet and set aside.
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Heat 2 more Tablespoons of oil.
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Add beef strips and green onion to skillet (squeeze steak strips out to leave as much of the marinade in the bowl as possible).
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Cook on one side for 1 minute without disturbing.
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Flip and cook an additional 30 seconds to 1 minute until no longer pink.
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Remove from skillet and set aside with snow peas.
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Using the same skillet, pour in the remaining marinade and add 5 Tablespoons of water.
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Allow marinade to come to boil until thickened.
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(get it nice and hot to kill any raw meat germs).
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Once the sauce starts to thicken, return peas and beef to skillet and toss with sauce.
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Serve over baked brown rice.
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YUMMY!
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Recipe from One Lovely Life.
