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Quick Pan Fried Beef & Vegetables

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Recipe by: Chef John V.
Serving size: 2
Preparation time: about 30 minutes


2 cups raw rice, which will yield 4 cups when cooked
8 ounces beef sirloin, thinly sliced 1/8 inch and the fat removed
2 tablespoons vegetable oil
1/2 cup fresh carrots, peeled and thinly sliced 1/8 inch
1/2 cup onions, thinly sliced 1/8 inch
1 small clove garlic, chopped fine
1/2 cup celery, cut like matchsticks
1/2 cup white cabbage, sliced thin 1/8 inch
1/2 cup fresh green beans, cut in 1 inch pieces
2 tablespoons soy sauce
2 teaspoons sugar
1 teaspoon salt
1/8 teaspoon white pepper -- ground
1 tablespoon parsley -- chopped
1 tablespoon chives -- chopped


Cook the rice according to the packages instructions and it keep warm. Pre-heat a pan then quickly fry the beef and vegetables together with the vegetable oil over high heat until golden brown, about 4-5 minutes. Season with salt, ground white pepper to your taste. Turn off the heat and add the soy sauce and sugar, stir for one minute. Add the meat and vegetable mixture to the rice in the pot in which the rice was cooked. Heat on a low setting, until hot throughout. Add the parsley and chives. Serve from the pot in bowls with additional soy or hot pepper sauce if you like.