ground beef and mushroom chinese takeout
I was craving some Chinese food and decided to make this stir fry with the things I had on hand. It was so tasty, I didn’t even need to add extra salt. All of the other ingredients made it so tasty! This is great for takeout and so quick to make.
prep time
15 Min
cook time
20 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 2 tablespoons olive oil
- 3 tablespoons butter, cold
- 1/2 medium yellow onion
- 1 pint cremini mushrooms, sliced
- 2 small long carrots, cut into thin coins
- 1 medium green bell pepper, diced
- 1 pound ground beef
- 1 large garlic clove, minced
- 5 bunches Thai basil leaves, torn into bits
- 1/3 cup low sodium soy sauce
- 1-1/2 cup jasmine rice
- 3 cups beef broth or beef stock
- 3 bunches green onion, chopped
How To Make ground beef and mushroom chinese takeout
-
Step 1Heat the olive oil and butter in a large skillet over medium heat. Stir until melted.
-
Step 2Sauté the onions, mushrooms, carrots, and bell pepper until tender.
-
Step 3Stir until everything is combined. Push the vegetables to the side and add the ground beef.
-
Step 4Brown the ground beef until no longer pink. Push the vegetables into the ground beef and continue to cook. Add the garlic and Thai basil and cook another minute.
-
Step 5Add in the soy sauce. Stir again. Add in the rice and stir to coat all the rice.
-
Step 6Pour in the beef broth and stir. Bring up to a boil, then turn down to a simmer. Cover until the moisture has dissipated – about 7 to 8 minutes.
-
Step 7Add chopped green onion to each individual serving.
-
Step 8Serve and enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes