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Ginger-Beef Rice
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Ginger-Beef Rice

25 Minutes
10 Min Prep
25 Min Cook
Healthy Living
Get out the gingerroot for real ginger flavor in our Ginger-Beef Rice dish! Chop some up to give this Healthy Living ginger-beef dish its awesome flavor.
What You Need
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4 servings
Original recipe yields 4 servings
1 boneless beef sirloin steak (1 lb.), cut into strips
1 Tbsp. oil
1 onion, sliced
2 Tbsp. chopped gingerroot
1 can (14-1/2 oz.) beef broth
2 cups cooked long-grain brown rice
2 cups fresh broccoli florets
1 cup shredded carrot s
2 navel orange s, chopped
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Let's Make It
1
Cook and stir meat in hot oil in large nonstick skillet on high heat 2 min.
2
Add onions and ginger; cook and stir 1 min. Stir in broth; bring to boil.
3
Stir in all remaining ingredients except oranges; cook until broccoli is crisp-tender and mixture is heated through, stirring occasionally. Stir in oranges.
Kitchen 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.
Nutrition
Calories
360
Calories From Fat
0
% Daily Value*
Total Fat 12g
15%
Saturated Fat 3.5g
18%
Trans Fat 0g
Cholesterol 60mg
20%
Sodium 420mg
18%
Total Carbohydrates 38g
14%
Dietary Fibers 6g
21%
Sugars 10g
20%
Protein 26g
52%
Vitamin A
120%
Vitamin C
60%
Calcium
8%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
4 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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