Name: Sweet Soy Beef Stir-Fry with Peaches, Tomatoes, Basil & Rice
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 small pkg fresh basil; 3 cloves garlic; 1 ½ small pkgs grape tomatoes; 1 ½ cups jasmine rice; 6 peaches; 1.02 kg striploin (New York strip) steak; 1 ½ medium yellow onions; black pepper; brown sugar; crushed red pepper; neutral vegetable oil; salt; soy sauce

Sweet Soy Beef Stir-Fry with Peaches, Tomatoes, Basil & RiceSweet Soy Beef Stir-Fry with Peaches, Tomatoes, Basil & Rice — a 35-minute dinner recipe with 13 ingredients, serving 6.Ingredients

1 small pkg fresh basil

3 cloves garlic

1 ½ small pkgs grape tomatoes

1 ½ cups jasmine rice

6 peaches

1.02 kg striploin (New York strip) steak

1 ½ medium yellow onions

black pepper

brown sugar

crushed red pepper

neutral vegetable oil

salt

soy sauce

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and salt, then bring the mixture to a boil over high heat.

Meanwhile, wash and dry the fresh produce.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

While the rice is cooking, preheat a large pot over medium-high heat.

While the pot heats up, pat the steak dry with paper towels, place on a cutting board, and slice crosswise into thin strips. Season with salt and pepper.

Once the pot is hot, add oil and swirl to coat the bottom. Add beef and stir-fry until just cooked through, 4-5 minutes. Remove to a plate and loosely cover with aluminum foil to keep warm. (Reserve pot with drippings for later use.)

Meanwhile, using a clean cutting board, quarter peaches lengthwise (around the pit); twist quarters to separate, then remove and discard pits. Large dice and place in a large bowl.

Halve grape tomatoes. Add to the bowl with the peaches and set aside.

Peel, halve, and medium dice onions. Peel and mince garlic.

Return pot (with drippings) to medium-high heat, add more oil, and swirl to coat the bottom. Add onion, garlic, and spices; cook, stirring occasionally, until the onion is starting to soften, 3-4 minutes.

Add peaches and tomatoes to the pot; continue to cook, stirring occasionally, until softened, 6-7 minutes more. (Reserve bowl for the next step.)

Meanwhile, pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons. Place half in the reserved bowl, along with soy sauce and sugar, then whisk to combine the stir-fry sauce. (Reserve remaining basil for serving.)

When the peaches and tomatoes are softened, return steak strips (and any accumulated juices) to the pot, then add stir-fry sauce. Continue to cook, stirring frequently, until the sauce has thickened and steak is warmed through, 2-3 minutes more. Remove from heat.

To serve, divide rice and stir-fry between plates or bowls. Top with reserved basil and enjoy!

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