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Chinese Beef and Rice
Photo: Alexandra Rowley
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This weeknight meal takes advantage of frozen ingredients to get dinner on the table quickly.
NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.
In a bowl, toss the meat with 1 tablespoon of the soy sauce.
Set a wok or large skillet over high heat for 1 minute. Add the oil. Place the meat in a single layer in the pan. Cook, without stirring, for about 1 minute, or until browned on the bottom. Stir. Cook 1 minute, stirring once or twice, until all pink is gone. With a slotted spoon or tongs, transfer the meat to a dish and set aside.
Add the vegetables to the pan. Stir-fry over medium heat about 5 minutes, or until the vegetables are tender.
Meanwhile, cook the rice per package directions.
Add the ginger and garlic to the pan. Stir-fry for 30 seconds. Add the reserved meat, rice, scallions, peanuts, and the remaining 1 tablespoon soy sauce. Stir-fry until heated through.
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