Ground Beef with Rice and Vegetables
|Ground beef/Ground lamb||1⁄2 Pound|
|Onion||1 Small, finely chopped|
|Garlic||1 Clove (5 gm), minced or pressed|
|Green pepper||1 Small, seeded and diced|
|Fresh mushrooms||5 , sliced 1/4 inch thick|
|Salad oil||2 Tablespoon|
|Cooked rice||1 Cup (16 tbs)|
|Frozen peas/Cooked green beans / carrots / zucchini||1 Cup (16 tbs), thawed|
|Cherry tomatoes||6 , halved|
|Soy sauce||2 Tablespoon|
|Sliced almonds||1⁄4 Cup (4 tbs), or chopped|
Place wok over high heat.
When wok is hot, crumble in beef and stir-fry until lightly browned (about 2 minutes).
Remove beef and set aside.
Discard all but 1 tablespoon drippings.
Add onion and garlic and stir-fry for about 30 seconds.
Add green pepper and mushrooms and stir-fry for about 2 minutes or until vegetables are tender-crisp.
Remove from wok and set aside.
If needed, add enough oil to make about 2 tablespoons in wok.
When oil is hot, add rice and stir-fry until it starts to brown.
Stir in peas, meat, tomatoes, mushroom mixture, and soy.
Stir-fry until heated through.
Sprinkle with almonds, if desired.