Sizzling Stir Fry
By Karlee Wilson from October 2014 Issue
First Place Non-Student WinnerSponsored by the Kentucky Beef Council
in the Ready, Set, Sizzle! Beef Recipe Contest
Karlee's stir fry definitely sizzled for the judges, earning her the top prize in the category: a new electric grill!
¾ C rice
½ tsp salt
2 Tbsp vegetable oil
2 bell peppers, any color, sliced in strips
1 C sliced mushrooms
1 lb beef for stir fry, or thinly sliced strip or top sirloin steak
1 pouch ginger teriyaki sauce
1 pkg fried rice seasoning
Heat vegetable oil in a wide, heavy skillet over high heat. When the oil is hot, add peppers and mushrooms and cook a minute without stirring. Stir often and allow vegetables to cook 2 minutes more. (You can make variations of this recipe by adding your favorite vegetables, such as bok choy, Brussels sprouts, carrots, or pea pods.) Remove them to a plate. Add beef to skillet and spread to cover the bottom. When beef has browned (2 minutes or so) stir and cook through. Add vegetables back to the pan and add teriyaki sauce.
When the rice is cooked, crack the egg into it and scramble. Sprinkle seasoning over rice and stir to combine. Serve beef and vegetables over rice.