MMM!! Dinner...
My bread is almost gone - boy these kids can eat!! Mike took over cooking duties tonight! Hurrah!
Beef and Vegetable Fried Rice
1 lb. wegmans 90/10 lean ground beef, lean
2 cloves garlic, crushed
1 teaspoon fresh grated ginger
OR
¼ teaspoon ground ginger
2 tablespoons water
1 red bell pepper, cut 1/2 inch pieces
6 ounces pea pods, frozen
3 cups cooked rice, cold
3 tablespoons soy sauce
2 teaspoons dark sesame oil
¼ cup green onion, thinly sliced
In large nonstick skillet, brown ground beef, garlic and ginger over medium heat 8 to 10 minutes or until beef is no longer pink, breaking up into 3/4 inch crumbles. Remove with slotted spoon; pour off drippings.
In same skillet, heat water over medium-high heat until hot. Add bell pepper and pea pods; cook 3 minutes or until bell pepper is crisp-tender, stirring occasionally. Add rice, soy sauce and sesame oil; mix well. Return beef to skillet; heat through, about 5 minutes. Stir in green onions before serving.
Notes
8 WW points per serving
Source: The Texas Beef Council (6 servings)
Beef and Vegetable Fried Rice
1 lb. wegmans 90/10 lean ground beef, lean
2 cloves garlic, crushed
1 teaspoon fresh grated ginger
OR
¼ teaspoon ground ginger
2 tablespoons water
1 red bell pepper, cut 1/2 inch pieces
6 ounces pea pods, frozen
3 cups cooked rice, cold
3 tablespoons soy sauce
2 teaspoons dark sesame oil
¼ cup green onion, thinly sliced
In large nonstick skillet, brown ground beef, garlic and ginger over medium heat 8 to 10 minutes or until beef is no longer pink, breaking up into 3/4 inch crumbles. Remove with slotted spoon; pour off drippings.
In same skillet, heat water over medium-high heat until hot. Add bell pepper and pea pods; cook 3 minutes or until bell pepper is crisp-tender, stirring occasionally. Add rice, soy sauce and sesame oil; mix well. Return beef to skillet; heat through, about 5 minutes. Stir in green onions before serving.
Notes
8 WW points per serving
Source: The Texas Beef Council (6 servings)
Comments