Zesty Beef Stir-Fry Over Brown Rice

Recipe Info

  • Servings: 6
  • Prep Time: 20 minutes


  • 2 cups cooked brown rice
  • 1 tablespoon canola oil
  • 4 tablespoons low sodium soy sauce
  • 2 teaspoons cornstarch
  • 3 tablespoons agave sweetener
  • 1 tablespoon white vinegar
  • 1 tablespoon fresh ginger, grated
  • 1/4 teaspoon red pepper flakes
  • 1 pound lean sirloin, sliced across grain in 1/4-inch strips
  • 1 tablespoon canola oil
  • 1 medium onion, sliced
  • 1 cup broccoli florets
  • 1 cup cauliflower, chopped
  • 1 small red bell pepper, sliced into 1 x 1/2-inch pieces
  • 1 small yellow pepper, sliced into 1 x 1/2-inch pieces
  • 3 carrots, sliced into 1 x 1/2-inch pieces
  • 1/2 cup green onion, chopped


1. Cook brown rice according to package instructions. Set aside.

2. In small bowl, combine all beef ingredients, tossing to coat sirloin. Cover and refrigerate 10-15 minutes.

3. In large sauté pan, heat canola oil over medium heat. Add onion and sauté 2-3 minutes. Add broccoli, cauliflower, red and yellow peppers and carrots; sauté 5 minutes. Set aside and keep warm.

4. Return sirloin with marinade to sauté pan and cook until meat is well done, 3-4 minutes per side. Add vegetables back in and heat through.

5. Serve over brown rice. Garnish with chopped green onions.



Just looking at this colorful stir-fry will make your mouth water. Mmmmm….Mmmmm! Lean sirloin combines with a “mini garden” for a protein and antioxidant-rich meal that’s a snap to prepare. Canola oil is ideal for stir-frying or sautéing with its high heat tolerance and light texture.  From the beta-carotene in the carrots, vitamin K in broccoli, vitamin C in cauliflower, vitamin A in peppers and all the fiber among them we are truly getting a nutrient packed, satisfying and of course tasty meal.

*This recipe was developed exclusively for Canola Council of Canada.