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Add a photoA couple of days ago, I cooked some ginger soy chicken, and I started to wonder if a beef version of the dish would be just as good. I had just shopped at World Market in San Jose where I find the most unusual food items from other countries. I got me some artichoke bruschetta and ginger preserve, not knowing how I would use them in my cooking.
Well today I decided to cook some ginger soy beef with rice. The ginger preserve came very handy with the beef dish and the artichoke bruschetta was a perfect enhancement for my steamed rice!
Servings: 6
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Ingredients
- 1 lb. Black Angus beef steak tips sliced into bite-sized pieces
- 1 tsp. crushed garlic
- 2 tbsps soy sauce
- 2 tbsps ginger preserve
- 1/2 cup green onions, chopped
- 1 small red bell pepper, seeded and sliced into thin strips
- 2 tbsps Olive oil
- Salt and pepper to taste
- 2 cups long grain rice
- 2 tbsps artichoke bruschetta
Directions
- Mix rice, water and artichoke bruschetta and cook in rice cooker. When done, fluff with a fork, set aside and keep warm.
- In a large wok, hear Olive oil in medium- high heat.
- Add garlic and cook for one minute.
- Add beef to brown on all sides. Add salt and pepper to taste.
- Add soy sauce and ginger preserve. Mix well and continue cooking until beef becomes tender.
- Reduce heat. Add green onions and bell pepper and continue to cook for 3-5 minutes.
- Turn off heat and transfer beef mixture into a serving plate. Serve with artichoke rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 80g | |
| Recipe makes 6 servings | |
| Calories 231 | |
| Calories from Fat 4 | 2% |
| Total Fat 0.45g | 1% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 116mg | 3% |
| Total Carbs 50.63g | 14% |
| Dietary Fiber 1.2g | 4% |
| Sugars 0.69g | 0% |
| Protein 4.67g | 7% |
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