Asian Beef Hash

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Category : Meat

Recipe : Asian Beef Hash

Makes 8 servings

Many people take the leftovers from the week's meals and throw them together to make
hash. This version, with the fragrance of Asian cuisine, breathes life into the
traditional beef, potato and chopped vegetable hash, and tastes even better if made a
day in advance.

2 teaspoons oriental sesame oil
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons grated pared fresh ginger root
15 ounces lean ground beef (10% or less fat)
10 ounces chopped washed trimmed spinach
4 cups cooked brown rice
1 medium tomato, chopped
1 tablespoon reduced-sodium soy sauce
1 teaspoon rice wine vinegar
1 teaspoon ground nutmeg
1 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper

In large nonstick skillet, heat oil; add onion. Cook over medium heat, stirring
frequently, 3-5 minutes, until onion is softened. Add garlic and ginger; cook,
stirring frequently, 2 minutes.
Add beef to onion mixture; cook, stirring to break up meat, 4-5 minutes, until beef
is no longer pink. Add spinach, rice, tomato, soy sauce and vinegar; cook, stirring
frequently, 4 minutes, until mixture is heated through. Stir in nutmeg, oregano and
pepper. Divide evenly among 4 plates and serve.

SERVING (1 CUP) PROVIDES: 1/4 Fat, 1 3/4 Vegetables, 1 1/2 Proteins, 1 Bread.

PER SERVING: 230 Calories, 8 g Total Fat, 3 g Saturated Fat, 33 mg Cholesterol, 148
mg Sodium, 26 g Total Carbohydrate, 3 g Dietary Fiber, 15 g Protein, 54 mg Calcium