Beef Stir-Fry with Veggies

Start by placing the brown rice and water into a saucepan, then place it over high heat on your stovetop to bring the mixture to a rolling boil. Once boiling, decrease the heat to a lower setting and cover the saucepan with a lid, allowing it to simmer gently until the rice is tender and all the liquid has been absorbed, taking around 45-50 minutes to complete this process.

Next, combine the cornstarch, sugar, soy sauce, and wine in a small bowl to create a smooth paste. Add the grated ginger to this mixture and thoroughly mix until it's fully incorporated. Then, take your beef and coat it evenly with the sauce you've just created.

Heat 1 tablespoon of oil in a large skillet over medium-high heat on your stovetop. Add the broccoli, carrots, pea pods, and onion to the skillet and cook for just 1 minute, stirring constantly. Add the water chestnuts, Chinese cabbage, and bok choy to the skillet, cover it with a lid, and let the vegetables simmer until they're tender, which should take around 4 minutes.

Remove the cooked vegetables from the skillet and keep them warm in a separate area, as you'll be returning them to the skillet later. In the same skillet, heat another 1 tablespoon of oil over medium-high heat on your stovetop. Add the beef to the skillet and cook until it reaches your desired level of doneness, which should take around 2 minutes per side for medium.

Once the beef is cooked to your liking, return the vegetables back into the skillet and cook until they're heated through, which should take around 3 minutes. Finally, serve the beef and vegetables over a bed of cooked brown rice.