Far East Beef and Rice

By AuntieGooper

Ingredients

• 1 1/2 pounds ground beef
• 1 garlic clove, minced
• 1 1/2 tablespoons 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 a large deep nonstick skillet or wok, brown the beef and garlic over medium heat for 8 to 10 minutes or until no pink remains in the beef. Remove the beef to a bowl and drain off the excess liquid; set the beef aside.

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

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