good use of left over roast beef. It is so good it is a reason to cook a roast!
Great with Cauliflower Rice too.
Heat 1 to 2 T. vegetable oil in skillet. Add rice and cook over medium heat, stir often as rice turns golden. Add the salt, boiling water, bouillon cube and soy sauce. Cover and simmer 20 minutes.
If using Cauliflower Rice instead: Use 2 regular or 1 family size bag (about 24 ounces total). Bring a few tablespoons of water to a boil, add the bouillon cube and soy sauce. Dissolve the bouillon cube. Steam the Cauliflower Rice for 2 minutes (maybe 3 if frozen).
Add onion, celery and roast beef. Cover & simmer 10 minutes more. (may be necessary to add a little more water).
The celery and onion should be slightly crisp when done.
All water should be absorbed at end of cooking time. If not, remove cover & allow liquid to evaporate.
Serve with soy sauce.
Variation (but I do like it plain best): Add 1 c. fresh or frozen corn, or fresh pea pods, or may scramble an egg and add to dish.
If possible, shred the cooked roast beef as it is better than cubed.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (467g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 563 | ||
Calories from Fat: 191 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.2g | 28 % | |
Saturated Fat 8.5g | 42 % | |
Monounsaturated Fat 9g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 75mg | 23 % | |
Sodium 7129.4mg | 246 % | |
Potassium 759.3mg | 20 % | |
Total Carbohydrate 52.5g | 15 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 49.1g | ||
Protein 39.6g | 57 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 563
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