Beef & Walnut Stir Fry

1 cup brown rice
1/2 cup walnuts, chopped
3/4 lb top beef round steak, sliced thin
1 head bok choy, chopped
1 large carrot, cut into matchsticks
3 leeks, diced
3 cloves garlic, roughly chopped
5 tsp rice wine vinegar, divided
5 tsp peanut oil, divided
2 tsp chili garlic sauce
2 tsp cornstarch

Cook rice according to package directions.

Marinate beef in cornstarch mixed with 2 tsp rice wine vinegar for 15 minutes.

Preheat oven to 350˚F. Toast walnuts for 5-8 minutes until fragrant.

Heat 3 tsp oil in large non-stick skillet or wok over high heat. Add garlic and saute 1 minutes. Add beef and juices cooking 2-3 minutes, stirring occasionally. Remove beef from pan and add to a bowl with remaining rice wine vinegar and chili garlic sauce. Toss to coat.

Heat remaining oil to pan. Add vegetables and cook 5-7 minutes until softened and wilted. Return beef to pan with juices and cook for 1-2 minutes until sauce has thickened. Turn off heat, toss in toasted walnuts.

Serve over rice.

Number of Servings: 4

Recipe submitted by SparkPeople user MZHARRIS04.