Asian Beef and Rice

By CarolineNGa

From Debt Proof Living

Ingredients

• 3 1/2 cups beef broth or 2 (14-ounce) cans
• 1 cup long-grain rice
• 1 pound ground beef
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 2 carrots, sliced
• 8 ounces fresh button mushrooms
• 5 cloves fresh garlic, minced
• 1/4 soy sauce
• 2 tablespoons ketchup
• 2 tablespoons rice (or white) vinegar
• 1 tablespoon finely minced fresh ginger
• 1/2 cup frozen green peas (optional)
• 2 teaspoons Asian (dark) sesame oil

Preparation

Step 1

1. In a sauce pan with a cover, bring broth to a boil over high heat. Add rice, stir and reduce heat to Low. Cover and simmer about 20 minutes. Meanwhile, heat oil in extra-deep skillet over medium heat. Add chopped onion, carrots and mushrooms. Add the beef to the skillet and cook, turning and breaking up the meat, until it is crumbled and browned, 7 to 8 minutes. Drain excess fat, as necessary.

2. Add garlic, soy sauce, ketchup, vinegar and ginger. Stir well and reduce heat to low. Add peas (if using) and sesame oil. Stir. Add the cooked rice and stir until thoroughly combined. Serve at once, passing additional soy sauce at the table, if desired

Weight Watchers = 8 points plus