Stir-Fried Beef and Rice
Servings: 4
Ingredients:
Stir-Fried Beef and Rice
Photography by
Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 422 |
| pro | 26 g |
| total fat | 7 g |
| sat. fat | 2 g |
| carb | 61 g |
| fibre | 4 g |
| chol | 40 mg |
| sodium | 632 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 26% |
| vit A | 93% |
| vit C | 20% |
| folate | 23% |
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1-1/3 cups (325 mL) parboiled white rice
1 cup (250 mL) sliced sugar snap or snow peas
2 carrots, thinly sliced on the diagonal
1 tbsp (15 mL) vegetable oil
12 oz (375 g) top sirloin grilling steak, cut into strips
1 clove garlic, minced
1 tsp (5 mL) grated gingerroot
2 tbsp (25 mL) sodium-reduced soy sauce
2 tbsp (25 mL) oyster sauce
1/4 tsp (1 mL) pepper
1/4 tsp (1 mL) hot pepper sauce
1 cup (250 mL) bean sprouts
2 green onions, thinly sliced
Preparation:
In saucepan, bring 2-2/3 cups (650 mL) water to boil; add rice. Cover and reduce heat to low; simmer for 15 minutes.
Add sugar snap peas and carrots; cook, covered, until vegetables are tender-crisp and no liquid remains, about 4 minutes. Fluff with fork.
Meanwhile, in large nonstick skillet or wok, heat half of the oil over medium-high heat; stir-fry beef, garlic and ginger until beef is browned but still pink inside, about 3 minutes. Transfer to bowl. Add soy sauce, oyster sauce, 2 tbsp (25 mL) water, pepper and hot pepper sauce to beef; toss to coat.
Add remaining oil to skillet; stir-fry rice mixture for 2 minutes. Add beef mixture; stir-fry until heated through, about 2 minutes.
Stir in bean sprouts and green onions.
Source
Canadian Living Magazine: April 2006
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