Super-Easy Beef in Rice

To add extra flavor to this dish, try cooking the rice in chicken broth or beef broth instead of water.

INGREDIENTS | SERVES 2 to 3

  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1½ teaspoons cornstarch
  • ¾ pound ground beef
  • 3 tablespoons plus 2 teaspoons olive oil, divided
  • 2 cloves garlic, minced
  • 2 thin slices ginger, minced
  • 1 onion, chopped
  • 1 tablespoon paprika
  • 1½ cups cooked white rice
  • 1 cup frozen corn
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon brown sugar
  • Salt and black pepper to taste
  1. In a bowl, mix the salt, pepper, and cornstarch in with the ground beef. Let the ground beef stand for 20 minutes.

  2. Heat wok or skillet on medium-high heat until it is nearly smoking. Add 2 teaspoons olive oil. When the oil is hot, add the ground beef. Stir-fry, stirring and tossing it in the pan, until there is no trace of pink and the ground beef is nearly cooked through. Remove the ground beef and drain in a colander or on paper towels.

  3. Clean out the wok or skillet and add 2 tablespoons olive oil. When the oil is hot, add the garlic and ginger. Stir-fry for 10 seconds and add the onion. Stir-fry the onion until it begins to soften (about 2 minutes), sprinkling the paprika over the onion while you are stir-frying.

  4. Add 1 tablespoon oil in the middle of the pan. Add the rice and stir-fry, stirring it in the oil for a minute until it begins to turn golden brown. Add the frozen corn and stir-fry for a minute, mixing the corn with the onion and seasonings.

  5. Add the beef broth and bring to a boil. Stir in the cooked ground beef. Stir in the Worcestershire sauce and brown sugar. Continue stir-frying for 2 to 3 minutes to mix all the ingredients together and until most of the liquid is absorbed. Taste and adjust seasoning, adding salt and pepper if desired. Serve hot.

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