Asian Beef and Brown Rice Stir-Fry Recipe

Name: Asian Beef and Brown Rice Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups uncooked instant brown rice; 1 pound extra-lean ground beef; 2 teaspoons grated peeled gingerroot; 1 teaspoon bottled minced garlic or 2 medium garlic cloves, minced; Cooking spray; 3 medium carrots, thinly sliced crosswise; 2 medium ribs of celery, thinly sliced crosswise; 1 small red bell pepper, cut into 1-inch squares; 1 tablespoon water; 2 teaspoons sesame seeds; 8 ounces fresh bean sprouts; 3 medium green onions (green and white parts), sliced crosswise into 1/4-inch pieces; 1 cup fat-free, no-salt-added beef broth; 1 tablespoon soy sauce (lowest sodium available); 2 teaspoons cornstarch; 1/4 teaspoon crushed red pepper flakes; 1/4 teaspoon pepper

Servings: persons

1 1/2 cups uncooked instant brown rice
1 pound extra-lean ground beef
2 teaspoons grated peeled gingerroot
1 teaspoon bottled minced garlic or 2 medium garlic cloves, minced
Cooking spray
3 medium carrots, thinly sliced crosswise
2 medium ribs of celery, thinly sliced crosswise
1 small red bell pepper, cut into 1-inch squares
1 tablespoon water
2 teaspoons sesame seeds
8 ounces fresh bean sprouts
3 medium green onions (green and white parts), sliced crosswise into 1/4-inch pieces
1 cup fat-free, no-salt-added beef broth
1 tablespoon soy sauce (lowest sodium available)
2 teaspoons cornstarch
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper

1
Prepare the rice using the package directions, omitting the salt and oil.
2
Meanwhile, in a large skillet, cook the ground beef, gingerroot, and garlic over medium-high heat for about 5 minutes, or until the beef is browned, stirring frequently to turn and crumble the beef.
3
Drain and discard any liquid.
4
Transfer the beef to a plate.
5
Set aside.
6
Before returning the skillet to the heat, wipe it with a paper towel and lightly spray with cooking spray.
7
With the skillet over medium-high heat, cook the carrots, celery, and bell pepper for 2 minutes, stirring frequently.
8
Stir in the water.
9
Cook, covered, for 2 minutes.
10
While the vegetables cook, dry-roast the sesame seeds in a small skillet over low heat for about 2 minutes, or just until fragrant and golden, stirring frequently.
11
Watch carefully so they do not get too brown.
12
Pour onto a small plate.
13
Stir the bean sprouts and green onions into the carrot mixture.
14
Cook, covered, for 2 minutes.
15
Stir in the beef.
16
In a small bowl, whisk together the remaining ingredients until the cornstarch is dissolved.
17
Pour over the beef.
18
Cook for about 2 minutes, or until bubbly and slightly thickened, stirring constantly.
19
Serve over the rice.
20
Sprinkle with the sesame seeds.
21
(Per Serving)
22
Calories: 355
23
Total Fat: 8.0g
24
Saturated: 2.5g
25
Trans: 0.5g
26
Polyunsaturated: 1.5g
27
Monounsaturated: 3.0g
28
Cholesterol: 62mg
29
Sodium: 284mg
30
Carbohydrates: 40g
31
Fiber: 6g
32
Sugars: 7g
33
Protein: 31g
34
Dietary Exchanges
35
2 Starch
36
2 Vegetable
37
3 Lean Meat

631

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/2 cups uncooked instant brown rice, 1 pound extra-lean ground beef, 2 teaspoons grated peeled gingerroot, 1 teaspoon bottled minced garlic or 2 medium garlic cloves, minced, and more.

Yes, Asian Beef and Brown Rice Stir-Fry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asian Beef and Brown Rice Stir-Fry

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