MAKE LUNCH Le Shoppg Lt LESSON EIGHT Beef & Egg Fried Rice Tuesday August 25 at 12:00 NOON, ET BEEF & EGG FRIED RICE Ingredients ½ lb (250 g) Fast-fry (thin-cut) beef Inside Round Steak Pinch of salt and pepper 1 tsp canola oil 1 small onion, diced 2 cups grated cauliflower 2 tbsp soy sauce ¼ tsp sesame oil 4 eggs, beaten 1 ½ cups frozen peas and carrots, thawed 2 cups cooked long grain rice ⅓ cup chopped green onions Cooking Directions • Season beef with salt and pepper. In a large nonstick skillet, heat canola oil over medium-high heat. Cook beef for 2 minutes per side. Let rest for 5 minutes. Cut into bite-sized pieces and set aside. • Add onion to the skillet and cook for one minute. Stir in grated cauliflower, soy sauce and sesame oil. Cook for 2 minutes. Push vegetables to one side of the skillet. • Add beaten eggs to the cleared side of the skillet. As mixture begins to set, gently move spatula through the eggs as they begin to form marble-sized, soft curds. Cook for about 3 minutes until eggs are cooked, with no visible liquid remaining. Combine eggs with ingredients in the pan and add thawed peas and carrots, cooked beef and rice. Heat through. Sprinkle with green onion and serve. All online lessons are led by nutrition and food skills educator, Andrea Villneff BASc, PHEc, Chef. To meet Andrea, visit canadabeef.ca/MyCanadianBeef Brought to you by Canada Beef For more recipes, order your free copy of Let’s Make Lunch resource booklets. Go to thinkbeef.ca/order-centre 1/2 lb (250 g) fast-fry (thin-cut) beef Inside Round Steak Vegetable oil 1 small cooking onion 1 small head cauliflower Soy sauce Sesame oil 4 eggs 1½ cups frozen peas and carrots mix approx 1 cup long grain rice Fresh green onions
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MAKELUNCH
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LESSON EIGHT
Beef & Egg Fried Rice Tuesday August 25 at 12:00 NOON, ET
BEEF & EGG FRIED RICE
Ingredients ½ lb (250 g) Fast-fry (thin-cut) beef Inside Round Steak Pinch of salt and pepper 1 tsp canola oil 1 small onion, diced 2 cups grated cauliflower 2 tbsp soy sauce ¼ tsp sesame oil 4 eggs, beaten 1 ½ cups frozen peas and carrots, thawed 2 cups cooked long grain rice ⅓ cup chopped green onions Cooking Directions • Season beef with salt and pepper. In a large nonstick skillet, heat canola oil over medium-high heat. Cook beef for 2 minutes per side. Let rest for 5 minutes. Cut into bite-sized pieces and set aside. • Add onion to the skillet and cook for one minute. Stir in grated cauliflower, soy sauce and sesame oil. Cook for 2 minutes. Push vegetables to one side of the skillet. • Add beaten eggs to the cleared side of the skillet. As mixture begins to set, gently move spatula through the eggs as they begin to form marble-sized, soft curds. Cook for about 3 minutes until eggs are cooked, with no visible liquid remaining. Combine eggs with ingredients in the pan and add thawed peas and carrots, cooked beef and rice. Heat through. Sprinkle with green onion and serve.
All online lessons are led by nutrition and food skills educator, Andrea Villneff BASc, PHEc, Chef. To meet Andrea, visit canadabeef.ca/MyCanadianBeef Brought to you by Canada Beef For more recipes, order your free copy of Let’s Make Lunch resource booklets. Go to thinkbeef.ca/order-centre
1/2 lb (250 g) fast-fry (thin-cut) beef Inside Round Steak Vegetable oil 1 small cooking onion 1 small head cauliflower Soy sauce Sesame oil 4 eggs 1½ cups frozen peas and carrots mix approx 1 cup long grain rice Fresh green onions
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