Sorghum Bowl with Beef Stir-Fry, Snap Peas, and Ginger Soy Dressing

Ingredients

• •1 cup sorghum grain
• •2 cups beef broth or water
• •1 lb beef sirloin steak, thinly sliced
• •8 oz snap peas
• •3 tablespoons soy sauce
• •2 tablespoons fresh ginger, minced
• •1 tablespoon rice vinegar
• •1 tablespoon sesame oil
• •2 cloves garlic, minced
• •2 tablespoons vegetable oil
• •1 teaspoon cornstarch
• •2 teaspoons sesame seeds

Directions

1. 1Rinse sorghum and cook in beef broth according to package directions (about 25-30 minutes), then set aside.
2. 2While sorghum cooks, whisk together soy sauce, ginger, rice vinegar, sesame oil, garlic, and cornstarch in a small bowl to make the dressing.
3. 3Heat vegetable oil in a large skillet or wok over high heat.
4. 4Add sliced beef and cook for 3-4 minutes until browned, then remove and set aside.
5. 5Add snap peas to the same skillet and stir-fry for 2-3 minutes until tender-crisp.
6. 6Return beef to the skillet and pour in the ginger soy dressing, tossing to coat evenly and cook for 1 minute until the sauce thickens.
7. 7Divide cooked sorghum among bowls, top with beef and snap pea mixture, drizzle with any remaining sauce, and sprinkle with sesame seeds before serving.

💡 Sorghum is chewy even when fully cooked, so judge doneness by a tender centre rather than waiting for it to become as soft as rice.

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