You could substitute thinly sliced flank steak or beef, pre-cut for stir-fry, or chicken or turkey… Any bits of veg left in the fridge would be fine in this: sliced Brussels sprouts, broccoli, whatever.
12 oz ground beef (mince 350 gr)
1 small onion chopped
1 clove garlic, minced
1/2 green pepper
1 medium carrot
2 – 3 oz mushrooms
2 stalks celery optional
1 small can water chestnuts
1/2 cup beef stock
1 tbs tomato paste
3 slices peeled ginger, about 1" diameter (2.5cm) 1/16th" thick
1 tbs olive oil
1 tsp sesame or walnut oil
1 tbs cornstarch (or thickener of choice) dissolved in 2 tbs soy sauce
Mince garlic, chop onion and pepper. Clean and slice mushrooms. Slice celery at an angle into 1/8 inch slices. Cut carrot into matchsticks. 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 mushrooms, 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.
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. You could substitute regular or Basmati.
1/2 cup brown rice
1 cup water or beef stock (or half each) or whatever your rice calls for
1/2 tsp dried oregano
Cook rice according to package instructions adding the herbs with the stock or water. Fluff and serve.
For the week of February 22, we're having Egg rop Soup, Asian Salmon with Orzo, Stuffed Mushrooms, Braised Pork Loin with Laurel, Pasta with Bacon and Leeks and Oriental Beef.
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