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Wednesday, April 1, 2009

Beef with Rice and Vegetables

This is a variation on stir-fry and a good change.
1 pkg stir-fry meat, either cut in strips or diced
(we prefer diced)
1 can chicken broth, beef would also work
1/2 pkg snap peas
1/2 pkg baby carrots
2 cups instant white or brown rice
1T Worcestershire
Directions: Add Worcestershire and meat to skillet and cook until no longer pink. Bring chicken broth and vegetables to boil in sauce pan. Once meat is cooked, add to sauce pan. When broth has reached rolling boil for 1-2 minutes, add rice, cover and remove from heat. Let set 5 minutes (or amount indicated on box to cook rice) and then serve.
Sorry I don't have a picture, I couldn't find my camera.

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