Oriental Beef over Brown Rice |
Cooking time: 30 minutes for menu Cooking schedule: see below for "menu" instructions |
Oriental Beef Time: 30 minutes
12 oz ground beef (mince 350 gr)
1 small onion chopped
1 clove garlic, minced
1/2 green pepper - left from Tuesday
2 carrots
2 stalks celery optional - if you have it use it
1 small can water chestnuts
1/2 cup beef stock
1 tbs tomato paste (or ketchup if you don't have tomato paste - not as good but...)
3 slices peeled ginger, about 1" diameter (2.5cm) 1/16th" thick
1 tbs olive oil
1 tsp sesame oil
1 tbs cornstarch (or thickener of choice) dissolved in
2 tbs soy sauce
Mince garlic, chop onion and pepper, slice celery at an angle into 1/8 inch slices and cut carrots into matchsticks. Any questions on any of that see techniques. Drain and slice water chestnuts. Peel and chop ginger. In large non-stick skillet heat oils over medium-high heat. Add onion, celery, pepper and carrots and stir-fry 5 minutes. Add garlic and ginger and stir-fry 3 minutes more. Add beef and sauté breaking it up as it browns. When beef is brown add chestnuts, tomato paste and stock. Cover, reduce heat to medium-low and let simmer 5 minutes. Give the cornstarch mixture a stir to recombine. Turn the heat up under the skillet and add the cornstarch mixture, stirring constantly until thickened. Serve over brown rice.
Brown Rice Time: 20 minutes or whatever your package says
2/3 cup brown rice - I use 'Uncle Ben's' which is all I can get and it is quick cooking. It looks
like brown Basmati and cooks in 15 minutes.
1 1/3 cups water or stock (or half each) or whatever your rice calls for - any left from Saturday?
Cook rice according to package instructions. Fluff and serve.
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Cooking schedule: Time: 30 minutes |
Add beef, sauté |
Cooking for Two? Or more?
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