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Pair this meal-worthy salad with a light-bodied Pinot Noir, like Oxlee Graham Mabel’s Alder Springs Vineyard.. Make ahead.

In a large nonstick wok or skillet, heat 1 tablespoon of the oil until shimmering.Add the steak and cook over high heat, stirring occasionally, until browned and cooked to medium, about 3 minutes.

Transfer the steak to a plate.Add the broccoli and 1/4 cup of water.Cook, stirring occasionally, until the stems are tender and the florets are beginning to brown, about 4 minutes.

Add the broccoli to the beef.. Heat the remaining 1 tablespoon of oil.Add the shallots, garlic and carrots and cook over high heat, stirring occasionally, until lightly browned, about 5 minutes.

Add the noodles and scallions and stir-fry until heated through, about 2 minutes.. Scrape the noodles to one side of the pan and add the eggs.

Add the sauce, beef and broccoli and stir-fry until the noodles are evenly coated and the sauce has thickened slightly, 2 to 3 minutes.Whole-grain rice retains these nutrient-rich components, to different degrees.

That means they have more fiber, vitamins, and minerals, and consequently require more time and water to cook through those dense layers.Whole-grain rice demands more chewing power to eat, but rewards you with incomparable depth of flavor.

Beyond making great table rice, whole-grain rice is ideal for salads or for stuffing vegetables.. Common.is polished to remove.