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LEFTOVER ROAST BEEF GINGER RICE STIRFRY

We had the most tender, flavorful sirloin tip roast beef the other day, with quite a bit leftover and this dish was a great way to use it up.  (plus a number of tasty sandwiches for lunch too)

If you do not have left over roast beef, using fresh beef strips would be delicious as would leftover or fresh chicken or pork.  Instead of rice, using bamboo shoots would work nicely as well so there are lots of options to this dish.

1  1/2 cups leftover roast beef, cut into strips then into 1 inch pieces

1/2 cup leftover gravy

1/2 cup beef stock

1 Tblsp. Gluten Free Tamari Sauce

1   1/2 Tblsp. Rice Wine Vinegar

3 Tblsp. Extra Virgin Olive Oil

3 large crimini mushrooms, roughly chopped

1 onion, roughly chopped

4 large minced garlic cloves

2  overfull Tblsp. finely minced fresh ginger

1/2 cup diced red pepper

3/4 cup diced broccoli stalk

1 stalk celery cut in half then cut on a diagonal

20 snow peas

14 oz can organic baby corn drained

fresh cracked pepper to taste & add 3 more Tblsp. Gluten Free Tamari Sauce

3/4 cup cooked basmati rice

Mix up the leftover gravy, beef stock, 1 Tblsp. Tamari Sauce, and Rice Wine Vinegar – then set aside.

Heat up a large cast iron frying pan on medium heat with the EVOO.  Add the mushrooms – saute until golden about 5 minutes.  Then add in the onions and saute about 8 minutes until the onions have a bit of color.  To this add the broccoli stems, red pepper, celery, ginger, garlic and continue to saute a good 5 minutes.

Pour in the sauce, mix well, cover and cook 10-12 minutes stirring occasionally.

Then add in the snow peas, baby corn, roast beef and cooked rice tossing well.  Season with fresh cracked pepper and add in the 3 Tblsp. GF Tamari sauce, stirring well.  Serve right away while hot.

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