Leftover Beef Stir Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 T Olive Oil1 Small yellow onion, diced1 C diced left over pot roast, fat removed2 large eggs mixed well with a fork3 C of cook brown rice (1 C raw make 3 C cooked)1 T curry1T garlic powder2 C sliced Chinese (Napa) cabbage3/4 C chopped fresh asparagus3/4 C fresh broccoli1 t soy lite sauce1/4 C white wine, any brand (pref. dry)1/2 C fresh or canned pineapple, drained1/2 C mushrooms, canned, drained
1. Cook rice and meat ahead of time. Meat should be cooled before dicing.
2. In a large wok or frying pan, heat 1T of olive oil (or peanut, or vegetable oil, a medium high heat is used through out.) Add diced onions and saute for at least 2 minutes. As onions begin to clear, add diced roast beef, and cook at least another minute, stirring constantly or until the meat is hot throughout. Remove from wok into separate dish.
3. Add egg mixture to wok and scramble. When eggs are no longer moist, add meat and onion back to the wok with the eggs, and add Napa cabbage. Stir fry for another minute.
4. Add curry and garlic powder to rice, and stir fry together in wok for another minute.
5. Add remaining ingredients, mixing all ingredients well. Cover wok with lid, and allow to cook in wok for at least one minute or until all ingredients are hot.
6. Serve, and add black pepper to taste (optional).
Number of Servings: 6
Recipe submitted by SparkPeople user BERRYF.
2. In a large wok or frying pan, heat 1T of olive oil (or peanut, or vegetable oil, a medium high heat is used through out.) Add diced onions and saute for at least 2 minutes. As onions begin to clear, add diced roast beef, and cook at least another minute, stirring constantly or until the meat is hot throughout. Remove from wok into separate dish.
3. Add egg mixture to wok and scramble. When eggs are no longer moist, add meat and onion back to the wok with the eggs, and add Napa cabbage. Stir fry for another minute.
4. Add curry and garlic powder to rice, and stir fry together in wok for another minute.
5. Add remaining ingredients, mixing all ingredients well. Cover wok with lid, and allow to cook in wok for at least one minute or until all ingredients are hot.
6. Serve, and add black pepper to taste (optional).
Number of Servings: 6
Recipe submitted by SparkPeople user BERRYF.
Nutritional Info Amount Per Serving
- Calories: 237.8
- Total Fat: 6.6 g
- Cholesterol: 93.5 mg
- Sodium: 282.8 mg
- Total Carbs: 28.7 g
- Dietary Fiber: 3.8 g
- Protein: 15.1 g
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