chinese beef and rice
This recipe is healthy and uses fresh ingredients. Shocking, for the '60s, '70s, or early '80s decade it came from. A forerunner recipe. Only 2 tablespoons of vegetable oil are used. No sugar or butter is added, and the cook is boil instead of fry. The original recipe called to use a whole onion, but I reduced it to a half. You can put in a whole onion if you want, it just seemed like too much to me.
2/3 C uncooked rice
2 tbsp vegetable oil
1 1/2 tsp salt
1 1/2 C boiling water
1 beef bouillon cube
2 tsp soy sauce
1/2 medium onion
2 stalks celery
1 green bell pepper
1 1/2 C diced cooked beef
1. Bring the water to a boil.
2. Put the vegetable oil in a frying pan and heat at medium heat.
3. When the oil is at temp, put the uncooked rice in the pan. Stirring frequently, cook the rice until it is golden brown.
4. Add the salt, boiling water, beef bouillon cube, and the soy sauce to the pan.
5. Cover the pan and simmer for 20 minutes.
6. While the rice is cooking, chop the onion, celery, and green bell pepper. If the meat you are using needs to be diced, do so now. A food processor should do the job nicely, or by hand of course.
7. Add the onion, celery, green bell pepper, and the beef.
8. Cover and simmer for 10 minutes. It may be necessary to add a little more water. All the water should be absorbed at the end of cooking time. If not, remove the cover and allow the excess liquid to evaporate.
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