Stir-Fried Beef and Rice
Stir-Fried Beef and Rice
Photography by
Yvonne Duivenvoorden
This recipe makes 4 servings
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 |
- Portion size: 4
Prepared with sugar snap peas, carrots, and bean sprouts, this delicious stir fry is great for sharing with friends and family.
Ingredients
- 1-1/3 cups 1-1/3cupsparboiled white rice
- 1 cup 1cupsliced sugar snap peasugar snap peas or snow peas
- 2 2carrotcarrots, thinly sliced on the diagonal
- 1 tbsp 1tbspvegetable oil
- 12 oz 12oztop sirloin grilling steaktop sirloin grilling steaks, cut_into strips
- 1 1clove garliccloves of garlic, minced
- 1 tsp 1tspgrated gingerroot
- 2 tbsp 2tbspsodium-reduced soy sauce
- 2 tbsp 2tbspoyster sauce
- 1/4 tsp 1/4tsppepper
- 1/4 tsp 1/4tsphot pepper sauce
- 1 cup 1cupbean sprouts
- 2 2green oniongreen 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.
More stir-fry recipes:
- Tilapia and Pepper Stir-Fry
- Seafood Stir Fry
- Shrimp and Cashew Stir-Fry
- Tomato Beef Stir-Fry
- Rainbow Beef Stir-Fry
Source : Canadian Living Magazine: April 2006
