Beefy Asian Noodles and Rice
Talk about carb-lovers heaven... pasta and rice in the same dish!
- 2 tbsp canola oil
- 1 tsp bottled minced garlic
- 1 lb beef strips for stir-fry
- 1package fresh sliced mushrooms
- ½ (12-oz) package thin egg noodles
- ½ (32-oz) container beef broth
- ¼ cup low sodium soy sauce
- ¼ cup water
- 1 cup raw instant brown rice
- 1 cup frozen peas and carrots
In a large nonstick skillet over medium-high heat, heat the Canola oil. Add the garlic and beef strips and cook for 2 minutes, stirring often, until the beef is browned on all sides.
Add the mushrooms and continue to cook for 3 minutes, until mushrooms are lightly browned and give off their juices. Remove beef and mushroom mixture to a plate and set aside.
Add the noodles to the pan juices and cook, stirring often, until golden brown, about 5 minutes.
Add the beef broth and soy sauce, stirring well to mix. Increase the heat to high and bring liquids to a boil.
Add the rice, peas and carrots, and reserved beef and mushrooms, stirring well to mix. Reduce heat to low, cover, and simmer, stirring occasionally, until liquid is absorbed, about 5 minutes.
Submit!
