Serves: 5
Prep Time: 45 minutes
Meal Occasion: Main Dish, Lunch, Dinner
Cuisine Type: Asian, Asian-American, Chinese
Ingredients
| 1 | cup UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice |
| 3/4 | lb. beef top round |
| 1 | package pea pods (1 lb.) thawed |
| 2 | Tbsp. lite soy sauce |
| 2 | Tbsp. green onions chopped |
| 1 | can water chestnuts drained and sliced |
| 1 | Tbsp. sherry |
| 2 | Tbsp. pimiento strips |
| 1/2 | tsp. sugar |
| 2 | Tbsp. cornstarch |
| 3/4 | cup water |
| 1/2 | tsp. salt |
| 1 | Tbsp. vegetable oil |
Instructions
1. Trim meat of all visible fat; chill in freezer until slightly firm. Cut meat diagonally across the grain into very thin slices; place in shallow baking dish.
2. Combine 1 tablespoon of the cornstarch, soy sauce, sherry, and sugar and salt; pour over meat. Let stand 30 minutes.
3. Prepare rice according to the package instructions, omitting butter.
4. Drain beef, reserving marinade. Heat oil in large nonstick skillet until hot, but not smoking.
5. Add beef to skillet. Cook and stir until browned, 3 to 4 minutes.
6. Combine remaining 1 tablespoon cornstarch and the water with the meat marinade; mix well.
7. Add to skillet with water chestnuts and pea pods. Cook and stir until sauce is thickened and clear.
8. Stir green onions and pimiento into rice. Serve meat mixture over rice.
