Oriental Beef with Brown Rice
Total time: 30 minutes
You could substitute thinly sliced flank steak or beef pre-cut for stir-fry if you prefer. Any bits of vegetable left in the fridge would be fine in this: sliced Brussels sprouts, broccoli, whatever.
Ingredients:
- 8oz ground beef, 225gr, 8oz
- 1 small onion chopped, 110gr, 3.9oz
- 1 clove garlic, minced, 4gr, .14oz
- 1/2 green pepper, 80gr, 2.8oz
- 1 medium carrot, 90gr, 3.2oz
- 4oz mushrooms, 125gr, 4.4oz
- 2 ribs celery, 100gr, 3.5oz
- 1 small can water chestnuts, 100gr, 3.5oz
- 1/2 cup beef stock, 112.5gr, 4oz
- 1 tbs tomato paste (or ketchup if you don't have tomato paste), 15gr, .53oz
- 3 slices peeled ginger, about 1" diameter (2.5cm) 1/16th" thick, 5gr, .17oz
- 2 tsp olive oil, 9gr, .32oz
- 1 tsp sesame or walnut oil, 4.5gr, .16oz
- 1 tbs cornstarch (or thickener of choice) dissolved in, 8gr, .28oz
- 2 tbs soy sauce, 32gr, 1.1oz
Instructions:
- Mince garlic, chop onion and pepper. Clean and slice mushrooms. Slice celery at an angle into 1/8 inch slices. Cut carrot into matchsticks. Any questions on any of that see techniques.
- Drain and slice water chestnuts. Peel and chop ginger.
- In large non-stick skillet heat oils over medium-high heat. Add onion, celery, pepper and carrots and stir-fry 5 minutes.
- Add mushrooms, garlic, ginger and stir-fry 3 minutes more.
- Add beef and sauté breaking it up as it browns.
- When beef is brown add chestnuts, tomato paste and stock. Cover, reduce heat to medium-low and let simmer 5 minutes.
- Give the cornstarch mixture a stir to recombine.
- Turn the heat up under the skillet and add the cornstarch mixture, stirring constantly until thickened.
- Serve over brown rice.
Brown Rice
Total time: 20 minutes or whatever your package says
I use 'Uncle Ben's' which is all I can get and it is quick cooking. It looks like brown Basmati and cooks in 15 minutes. You could substitute regular or Basmati.
- 1/2 cup brown rice, 90gr, 3.2oz
- 1 cup water or beef stock (or half each) or whatever your rice calls for, 225gr, 8oz
- 1/2 tsp dried oregano
Cook rice according to package instructions adding the herbs with the stock or water. Fluff and serve.
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| Nutrition Information Recipe serves 2 Entire Recipe / per serving Calories: 1276 / 638 Total Carbohydrates: 140 / 70 Dietary Fiber: 16 / 8 Total Fat: 52 / 26 Saturated Fat: 16 / 8 Cholesterol: 153 / 76.5 Protein: 64 / 32 Calcium: 210 / 105 Sodium: 3347 / 1673.5 |
General Technical Details and Disclaimer:
Note: Water chestnuts account for 24 carbs in this dish.
Measurements are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://ndb.nal.usda.gov/
