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Sunday, May 30, 2010

Beef & Vegetable Fried Rice & Egg Rolls

Beef & Vegetable Fried Rice
Servings: 4
Preparation Time: 25 minutes
Source: The Texas Beef Council
Internet address:

1 pound ground beef, lean
2 cloves garlic, crushed
1 teaspoon fresh grated ginger  OR 1/4 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
1/4 cup green onion, thinly sliced

1.    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.

2.    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.

Egg Rolls
Servings: 5
Yield: 10
Source: Taste of Home Appetizers Magazine, 12/09, page 42

1/2 pound ground meat (turkey, beef, pork, chicken)
2 cups coleslaw
1 Tablespoon soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon onion salt
1/4 teaspoon garlic powder
10 egg roll wrappers

1.    In a large skillet, cook turkey over medium heat until no longer pink; drain. Stir in the coleslaw mix, soy sauce, ginger, onion salt and garlic powder. Place 1/4 cup in the center of each egg roll wrapper. Fold bottom corner over filling; fold sides toward center. Moisten remaining corner of wrapper with water; roll up tightly to seal. Repeat.

2.    In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, for 3-4 minutes or until golden brown, turning often. Drain on paper towels. Serve with sweet-and-sour sauce. 

Save Time Tip:  Cook ground meat ahead of time.

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