2 lb sirloin
1 medium onion
1 medium green bell pepper
2 tbsp vegetable oil
2 minced clove garlic
3 cup cooked extra long grain rice
1 cup ketchup
1/2 cup sugar
1 dash of vinegar
A Recipe for
Stir Fry Rice & Beef
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
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This Recipe for Stir Fry Rice & Beef is one of thousands in the Recipes-to-go Asian Cookbook.
There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will. |
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This is a recipe for Stir Fry Rice & Beef from the recipe cookbook of Recipes-to-go (Asian)
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Food Tip |
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Cut meat into thin slices, about 1 inch long. Cut onions into wedges
and pepper into thin strips, removing seeds. Heat 1 tablespoon oil in
wok over high heat, add meat and garlic. Stir-fry until meat is brown
and tender, about 5 minutes. Remove from wok. Heat 1 tablespoon oil
in wok over medium high heat. Add onion and pepper. Stir fry until
vegetables are tender crisp, about 2 minutes. Add meat and rice to
vegetables. Combine all remaining ingredients in saucepan, bring to a
boil and then simmer for 15 minutes. Pour over rice, meat and
vegetables. Stir-fry until mixed well; serve warm.
Serves: 6
Stir Fry Rice & Beef Recipe brought to you by Recipes To-Go