Misako Beef

By á-1088

Ingredients

• 1 tsp EVOO
• 1 round steak - cut into 4-6oz pieces
• 1 large onion
• 2 cups chicken stock
• 1 1/2 cups instant brown rice
• ...
• 1 (14 1/2 oz) can diced tomatoes
• 1 tsp gingerroot finely chopped
• 1 tsp garlic powder
• 1/4 tsp onion pwder
• 1/4 tsp Parsley
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 med. green bell pepper - diced
• 1 cup fresh sliced mushrooms
• 3 Tbsp water

Preparation

Step 1

Heat the oil over medium heat in a 12 in or more skillet that has a lid. Saute the steak, turning once, until they are golden brown on both sides, approximately 3 minutes. While cooking dice the onion and scatter over the meat as it cooks.

Add the broth, rice, tomatoes and ginger, stirring well to moisten the rice. Turn the heat to high, cover the skillet and bring the broth to a boil. Measure the garlic powder, onion powder, parsley, salt and black pepper into a small dish; mix. Uncover the skillet and add all the spices at once, stirring well.

Re-cover the pan and let cook. approx 5-7 minutes. Add the peppers and mushrooms to the skillet, distributing them evenly over the meat. Cover again and continue to boil the mixture on high for about 8 minutes until the meat is done (no longer pink in center).

Spoon out a bed of rice and vegetables onto each serving plate. Top with a portion of meat.