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Chinese Beef and Rice

Photo: Alexandra Rowley
This weeknight meal takes advantage of frozen ingredients to get dinner on the table quickly.

Ingredients

Serves: Prep:  10min |Cook: 10min |Total: 20min
              

Directions

1.
In a bowl, toss the meat with 1 tablespoon of the soy sauce.
2.
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.
3.
Add the vegetables to the pan. Stir-fry over medium heat about 5 minutes, or until the vegetables are tender.
4.
Meanwhile, cook the rice per package directions.
5.
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.

Nutritional Facts per serving

CALORIES 317 CAL

FAT 11.6 G

SATURATED FAT 1.9 G

CHOLESTEROL 26.7 MG

SODIUM 551.2 MG

CARBOHYDRATES 30.9 G

TOTAL SUGARS 4.5 G

DIETARY FIBER 4.7 G

PROTEIN 20.7 G
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