Serves: 6
Prep Time: 120 minutes
Meal Occasion: Main Dish, Lunch, Dinner
Cuisine Type: Asian, Japanese, Asian-American
Ingredients
| 1 | cup UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice |
| 1 1/2 | lb. beef round |
| 2 | carrots shredded |
| 6 | oz. frozen pea pods thawed |
| 1 | Tbsp. butter |
| 2 | medium tomatoes cut into halves |
| 1/2 | tsp. ginger |
| 3 | green onions thinly sliced |
| 3 | Tbsp. soy sauce |
| 2 | Tbsp. dry sherry |
| 2 | Tbsp. water |
| 1 | tsp. salt |
| 1 | Tbsp. Honey |
| 2 | Tbsp. vegetable oil |
| 1 1/2 | tsp. cornstarch |
Instructions
1. Remove bone and excess fat from meat. Freeze meat 1 hour to firm for easier slicing. Slice across grain into very thin strips.
2. In cup, stir together soy sauce, sherry, honey and ginger. Pour over meat; let stand about 30 minutes.
3. In 2-quart saucepan over high heat, heat 2-1/4 cups water to boiling. Stir in rice, butter and salt; reduce heat to low. Cover; cook 20 minutes.
4. Stir in carrots and green onions. Remove from heat. Let stand covered until all water is absorbed, about 5 minutes.
5. Meanwhile, in large skillet over high heat, in hot oil, stir-fry meat strips until color changes, stirring quickly and frequently.
6. In cup, combine cornstarch and 2 tablespoons water; mix well. Add to skillet with tomatoes and pea pods. Cook until mixture boils and thickens, stirring often. Serve over rice mixture.
