Far East Beef and Rice

By carvalhohm

Ingredients

• 1 1/2 pounds ground beef
• 1 garlic clove, minced
• 1 1/2 tablespoon vegetable oil, divided
• 1 medium-sized red bell pepper, cut into 1/2-inch strips
• 5 ounces fresh mushrooms, cut into 1/2-inch slices (about 2 cups)
• 4 ounces fresh pea pods, trimmed
• 1/4 teaspoon ground ginger
• 3 cups cooked rice
• 1/2 cup soy sauce
• 2 eggs, beaten

Preparation

Step 1

In large deep nonstick skillet or wok, brown beef and garlic over medium heat for 8 to 10 minutes or until no pink remains in beef. Remove beef to bowl and drain off excess liquid; set beef aside.

In same skillet, heat 1 tablespoon oil over medium-high heat. Stir-fry peppers, mushrooms, and pea pods for 3 to 4 minutes, just until tender. Add beef and remaining ingredients except eggs.

Cook for 4 to 5 minutes or until heated through. Add eggs and stir constantly for 2 to 3 minutes, or until eggs are cooked through. Serve immediately.

Notes:
You can add little extra crunch and color by adding 2 chopped scallions.