Main dishes

Ginger-Beef Rice

photo by:kraft

I added a little fresh garlic and used regular precooked rice. I did not use the oranges due to my husbands tastes. He ranted and raved over this one.

posted by

a cook

on 1/22/2004

time

prep:

10 min

total:

25 min

servings

total:

4 servings

add your photo

add to shopping list

add to recipe box

send/share

What You Need

boneless beef sirloin steak (1 lb.), cut into strips

Tbsp. oil

onion, sliced

Tbsp. chopped gingerroot

can (14-1/2 oz.) beef broth

cups cooked long-grain brown rice

cups fresh broccoli florets

cup shredded carrots

navel oranges, chopped

Make It

COOK and stir meat in hot oil in large nonstick skillet on high heat 2 min.

ADD onions and ginger; cook and stir 1 min. Stir in broth; bring to boil.

STIR in all remaining ingredients except oranges; cook until broccoli is crisp-tender and mixture is heated through, stirring occasionally. Stir in oranges.

Kraft Kitchens Tips

How to Purchase Ginger

Look for gingerroot with a smooth skin and a fresh, spicy fragrance. Wrinkles indicate that the root is dry and past its prime.

How to Store Ginger

Wrap up fresh unpeeled gingerroot in plastic wrap and store in refrigerator for up to 3 weeks. Or, freeze for up to 6 months. To use frozen ginger, slice off the amount of root needed (while still frozen), then return the unused piece immediately to the freezer.

Substitute

Substitute 2 tsp. ground ginger for the grated gingerroot.

Rate recipes, or edit your previous ratings and more. Sign In

a cook

posted:

12/20/2006

willl not make this recipe again. was fair. had better stir fry recipes than this one

lacunagirl812

posted:

2/21/2006

My husband and I love this recipe, it was the first time that I used ginger and it was great!

a cook

posted:

1/31/2006

My husband loved it!

flyingpuppy

posted:

1/11/2006

I made this for my boyfriend and his kids. They loved it. I used a little more ginger then called for. I used the juice from the orange instead of chopping it up.

Babygrl75

posted:

5/14/2005

I don't know, maybe it was just me but I didn't think this recipe had much taste. I added shoyu to it and it tasted a little better after. But, my boyfriend said he liked it...

a cook

posted:

4/4/2005

I used greenbeans and precooked them a little.

PBCKS

posted:

3/8/2005

I, too, used brown rice, and cooked it for five minutes after adding the beef broth. NEXT TIME I will cook the broccoli as well, because it was not tender enough to suit our tastes. With that change, I think this will become a regular at our house!

tommygrrl723

posted:

2/28/2005

I made this recipe primarily for my boyfriend. He said that he liked it and would like to have it again. I thought it was really good too. I used Minute Brown rice. (didn't have enough of the white rice) I cooked it for five minutes first then added the remaining ingredients. I'm sure the extra cooking time intensified the ginger flavor, and gave it a kick. Will make again! Thanks for the great recipe Kraft!

Jandy2323

posted:

2/25/2005

This receipe is GREAT!! The ginger really brings out the different flavors that compliment each other.

a cook

posted:

1/27/2005

The recipe was quite simple, but was only OK. I liked it, but not well enough to write it into my recipe book - where all of my favorite recipes go. I probably won't make it again.

servings

total:
4 servings

healthy living information

Low fat

Low calorie

Good source of vitamin A or C

Low sodium

Diabetes Center

carb choices

carb choices:
2

diet exchange

2 Starch + 1 Vegetable + 3 Meat (L) + 1/2 Fat

nutrition bonus

Introduce your family to the flavor of ginger with this delicious low-calorie meal. Not only are the carrots rich in vitamin C, but the broccoli and oranges team up to provide vitamin C.