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
In a bowl, mix the salt, pepper, and cornstarch in with the ground beef. Let the ground beef stand for 20 minutes.
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.
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.
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.
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.
