1 lb lean ground beef
2 garlic cloves, crushed
1 tsp grated fresh ginger, or... ground ginger
2 tbsp water
1 red bell pepper - cut into 1/2 inch, pieces
6 oz frozen pea pods
3 cup cold cooked rice
3 tbsp soy sauce
2 tsp dark seasame oil
1/4 cup thinly sliced green onions
Directions
Versatile ground beef tastes delicious paired with Oriental
seasonings. Bell peppers and peas pods add color and crunch to this
complete meal that's faster than carry-out.
Preparation time: 25 Minutes 423 calories per 1-1/2 cup serving
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 seasame
oil; mix well. Return beef to skillet; heat through, about 5 minutes.
Stir in green onions before serving.
* COOKFDN brings you this recipe with permission from: * Texas Beef
Council -- http://www.txbeef.org
Servings: 4 servings
Beef & Vegetable Fried Rice Recipe brought to you by Recipe Ideas
Categories: Beef; Fried Rice; Meat; Rice; Vegetable
The History of Recipes
Academics have traced the existance of recipes far back into ancient history, certainly as far back into recorded history as early Egypt, and maybe even further. In practice though, generally, these ancient cookbooks were just basic pictorial, hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe in existence, according to experts is a collection of tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated. As our culinary historical trip moves on a few more years we find two books which date from the fourteenth century - a recipe book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these books are nothing to do with the curry that is served today, but rather accounts of the types of meals prepared by the chefs of the nobility of that period. Over the following few hundred years, the powerful and wealthy tried to offer the most exotic meals, and as a consequence, the best chefs and their recipes became highly prized. However, it wasn`t until the 1800s that formal cookery and recipe publications became really popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collecting, testing, and recording recipes of the day. Like it or not, the introduction of television gave us celebrity TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the internet revolution, permitting everybody to search through thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Beef & Vegetable Fried Rice recipe.
