Asian Rice & Beef Stir Fry

• Sauce
• 1/2 cup water
• 1/4 cup ketchup
• 1/4 cup reduced sodium soy sauce
• 4 teaspoons cornstarch
• 2 teaspoons honey
• pinch of crushed red pepper
• Rice and Beef
• 2 cups water
• 1 cup long grain rice
• 1 tablespoon vegetable oil
• 1 lb flank or flat iron steak, cut into very thin slices
• 1/2 cup chopped carrots
• 1 cup frozen peas
• 1/4 cup sliced green onions
• 1/2 cup chopped peanuts

1. In a saucepan over medium heat, combine the 1/2 cup water, ketchup, soy sauce, cornstarch, honey and red pepper. Cook until a thick sauce is formed, stirring very frequently. (This should happen pretty quickly.)
2. In another saucepan, bring the 2 cups of water to a boil. Add the rice, reduce the heat to a simmer and cover the pan. Cook until the rice is tender and the water has been absorbed, 16-18 minutes. Let it sit for a few minutes, then fluff with a fork.
3. Heat the oil in a large skillet over high heat. Add the steak in batches, being careful not to overcrowd the pan. Cook until the steak is browned. Remove the meat to a plate or bowl.
4. Add the carrots to the pan and cook until tender, 4-5 minutes. (You may need to add another touch of oil.) Return the meat to the skillet along with the peas and green onions and cook just until heated through. Stir in the cooked rice and the stir fry sauce and stir to combine.
5. Serve topped with the chopped peanuts.

sauce, water, ubc, ubc, cornstarch, honey, red pepper, rice, water, long grain rice, vegetable oil, flank, carrots, frozen peas, ubc, peanuts

Taken from www.epicurious.com/recipes/member/views/asian-rice-beef-stir-fry-52964881 (may not work)