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Beef Stir Fry over Rice

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1 Beef Stir Fry over Rice on Tue May 07, 2013 2:43 pm

bethk

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Cyn, I know you realize the rice isn't the best choice for the WW meal plan but if you're really hungry for it then you could always get one of the packs of brown rice, (although still high carb) and use a small amount of rice with a large serving of stir fry. I find if I up the amount and variety of vegetables then just a small amount of rice will satisfy.

Here's a pic of a beef stir fry I made a while back. It looks like a bit of sirloin sliced thin. Sometimes I'll marinate the beef in some red wine but it's not necessary. I strained and dried the beef in some paper towels so I could stir fry it and have it brown and not steam in the hot pan. When it was cooked to close to done I removed it and then added a bit more oil to the pan and stir fried my vegetables. In this case I used pea pods, sliced diagonally, carrots, onions, celery and mushrooms. When the vegetables were tender crisp I returned the beef to the pan, added some Hoisen Sauce (probably 2 Tbsp.) and some beef stock from a box. When the stock came to a boil I stirred in a slurry of 1/4 c. stock and 2 Tbsp. of cornstarch - just stir & bring to a boil and meal is done.

Oh, and I probably added 1/2 tsp. of sesame oil along the way to add that particular flavor.

Hope this gives you an idea.....other vegetable choices I use often: green cabbage, bok choy, broccoli, Chinese cabbage, cauliflower, zucchini, green beans, peas ~ actually, now that I think about it, about the only vegetables I don't think I've used in stir fry are red beets, lima beans and corn! LOL

2 Re: Beef Stir Fry over Rice on Tue May 07, 2013 4:03 pm

cookingirl

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Hey Beth! thanks for the ideas....
Yes, I do use the individual packages of brown, multi grain, or brown with wild rice. I use a bit for supper, less for lunch and then I have about a spoonful left over for a snack..all with tons of the veggies I have been trying to stir fry.

The zucchini, summer squash, mushrooms, radishes, peppers were good with this.

I bought some more of the Chinese sauces to try out...can't quite push myself into the fish sauce though--- affraid

3 Re: Beef Stir Fry over Rice on Tue May 07, 2013 4:52 pm

Barbara101

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Cyn
it doesn't taste like fish lol if you are talking about oyster sauce.

4 Re: Beef Stir Fry over Rice on Tue May 07, 2013 5:00 pm

bethk

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cookingirl wrote:

I bought some more of the Chinese sauces to try out...can't quite push myself into the fish sauce though--- affraid


Actually, the fish sauce is an amazing flavoring component ~ it adds a complex flavor that is very nice when used with other things. It stinks to high heavens but when used properly (and Imelda will probably be better to tell us how to use it) it's a wonderful ingredient.

But for right now, stick with the basic ones that include a lot of flavor packed into small bottles ~ hoisen, oyster, teryaki...sorry, I've probably spelled 'em all wrong, but you get the idea! lol

Norm could also add some suggestions as he does some fantastic Korean flavored items.

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