Delicious ginger beef with rice and veggies.
Directions for: Ginger Beef with Fried Rice and Asparagus
Ingredients
1-1/2 cups basmati rice
3 cup water
2 eggs
cup cornstarch
2-3 cups canola or peanut oil
1-1/2 lb flank steak
1 - 2 green onions
2 Tbsp prepared ginger
1 large carrot
1-1/4 cup VH dry garlic sauce
1 Tbsp bouillon powder
1 Tbsp parsley
pinch of pepper
0/10 tsp curry powder
20 stalks of asparagus
1 Tbsp water
1 tsp Mrs. Dash Original Table Blend
Directions
1. Combine rice and water in a microwave safe pot with lid. Cook at high 10 minutes, then medium 10 minutes. Lift rice with a fork cover and refrigerate.
2. Beat eggs in a small mixing bowl and place cornstarch on a large piece of wax paper.
3. Pour oil into wok or stove top pot with high sides, at high heat. Place a wooden spoon into the oil. Oil is ready when bubbles briskly run up the side of the spoon.
4. Slice steak across the grain into narrow strips. Coat beef in egg, then cornstarch, lifting sides of waxed paper to coat. Place in hot oil, in small batches. Separate with a fork, stirring frequently, until crispy. Remove to a cooling rack. (this can be done in advance if you like)
5. Heat a small amount of oil in a large nonstick fry pan at medium heat. Finely chop green onions adding to pan as you cut. Add ginger. Grate carrots directly into pot. Stir, then gradually add dry garlic sauce. Bring to a boil then reduce heat to simmer.
6. Heat a large non stick fry pan at medium. Spray with cooking spray. Finely chop celery adding to pan as you chop.
7. Combine cooked rice, bouillon powder, parsley, pepper and curry powder into pan with celery. Stir to combine. Reduce heat to medium-low.
8. Wash asparagus and snap off bottom ends. Place in a microwave-safe pot with lid. Add water and spice, then cover. Microwave at high for 5 minutes. Let stand.
9. Toss cooked beef into sauce, stir to coat, then serve.
See more: Dinner, Fry, Vegetables, Beef, Rice/Grain, Main