Ingredients

• 1 c. Beef Slices
• 1/2 c. Water, to reconstitute the beef
• 1 Tbsp. Sesame Oil
• 1/4 c. THRIVE Butternut Squash, broken into pieces
• 2 Tbsp. THRIVE chopped spinach
• 1/4 c. THRIVE green beans
• 2 Tbsp. THRIVE green peas
• 2 Tbsp. THRIVE carrot dices
• 1/4 c. THRIVE red bell peppers
• 1/3 c. THRIVE onion slices
• 2 Tbsp. THRIVE green onions
• 1 c. Water, to reconstitute veggies
• Sauce
• 3 tbsp. Sherry
• 3 tbsp. Soy Sauce
• 2 Tbsp. Water
• 2 Tbsp. Hoisin Sauce
• 2 Tbsp. Orange Juice
• 1/2 tsp. Orange Zest
• 1 Tbsp Ginger, fresh, grated
• 2 tsp. cornstarch
• 1 Tbsp. minced garlic or THRIVE garlic
• 1/2 tsp. THRIVE Chefs Choice
• 1 tbsp. Cane Sugar
• 1/4 tsp. Peppercorn
• Rice
• 2 c. water
• 2 c. THRIVE Instant Brown Rice
• 1 tbsp. Butter or Thrive Butter
• 1/2 tsp. Iodized Salt
• 1/2 tsp minced garlic or THRIVE garlic
• 1 tsp Rice Vinegar
• Garnish with cilantro, sesame seeds, and pepper flakes

Directions

1. Begin by reconstituting the beef, set aside.
2. Next, add all the vegetables together in a small bowl, reconstitute the vegetables and set aside.
3. Mix up all sauce ingredients in a bowl.
4. Measure out 1/4 cup and pour over the beef, let marinate for 5-10 minutes.
5. * Rice: Saute the butter and garlic together and add the rest of the ingredients, bring up to a simmer and add in the instant brown rice.
6. Cover and let simmer on low for 8-10 minutes.
7. Let sit for 5 minutes.
8. While the rice is cooking, put wok on high heat and let preheat.
9. Add in sesame oil.
10. Drain the beef from the sauce (drain it into the bowl with the rest of the sauce), and stir fry the beef until lightly golden brown.
11. Add in the vegetables and saute.
12. Add in the sauce and simmer until thick.
13. Pour sauce over cooked rice.