Facebook

Asian Vegetable Rice With Beef Strips

MerckEngage User Rating:

Rate this recipe

Asian Vegetable Rice With Beef Strips Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
477
Calories from Fat
126
% Daily Value
Total Fat
14g
22%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
52mg
17%
Sodium
519mg
22%
Total Carbohydrates
62g
21%
Dietary Fiber
5g
20%
Sugars
9g
Protein
26g
Calcium
12mg
1%

Number of servings: 4

Calories per serving: 477

Preparation time: 30 min

Total time: 50 min

Ingredients

14 cup reduced-sodium soy sauce

1 tbsp grated fresh ginger

1 tbsp brown sugar

1 tsp cornstarch

2 tbsp water

Nonstick cooking spray

1 tbsp canola oil

1 cup sliced onion

4 garlic cloves, minced

34 lb beef sirloin steak, boneless, cut across grain into 14-inch strips

12 cup sliced red bell pepper

12 cup sliced green bell pepper

2 cups sliced mushrooms

12 cup carrots, sliced into 18-inch strips

1 tomato, chopped

12 cup chopped cilantro

1 14 cups brown rice, cooked according to directions without salt or fat

14 cup (1 oz) cashew pieces

Directions

1. In a small bowl, combine soy sauce, ginger, brown sugar, cornstarch, and water. Mix well and set aside.

2. Spray a large skillet or wok with nonstick cooking spray. Place the skillet or wok over medium-high heat and add canola oil. When oil is hot, add onion and garlic. Stir-fry 1 minute.

3. Add beef strips and stir-fry 3 to 5 minutes or until cooked through. Add bell peppers, mushrooms, and carrots. Stir- fry 3 to 4 minutes or until vegetables are tender.

4. Add soy sauce mixture and stir 1 minute.

5. Add tomato, cilantro, and cooked hot rice. Toss and mix well. Top with cashew pieces.

Makes 4 servings.

Facebook Twitter Pinterest