Sizzling Beef and Scallions |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 12 |
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Everyday with Rachel Ray Ingredients:
8 ounces london broil beef, sliced into short, thin strips |
2 tablespoons soy sauce |
1/4 cup vegetable oil |
2 tablespoons vegetable oil |
10 scallions, green parts thinly sliced, white parts cut into 1 inch pieces |
2/3 cup chopped red bell pepper |
1 tablespoon finely chopped fresh ginger |
2/3 cup frozen peas, thawed |
3 large eggs, lightly beaten |
1/2 teaspoon sugar |
4 cups cooked white rice, chilled |
Directions:
1. In a medium bowl, toss the beef with 1 tablespoon soy sauce. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add the beef and cook, stirring, for 2 minutes; transfer to a bowl.
2. In the skillet, heat 1 tablespoon oil over medium-high heat. Add the scallion whites, bell pepper and ginger and cook, stirring, for 2 minutes; stir in the peas. Push the vegetables to one side of the skillet, add 1 tablespoon oil and pour in the eggs. Stir the eggs until they begin to set, then stir in the vegetables. Add the egg-vegetable mixture to the beef; stir in the sugar and the remaining 1 tablespoon soy sauce.
3. Heat the remaining 2 tablespoons oil in the skillet over medium-high heat. Add the rice, breaking up any clumps, then cook, without stirring, until heated through, 2 minutes. Stir in the beef mixture and scallion greens.
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