Oriental Barbequed Beef with Sole Fried Rice

Inspired by 101 Restaurant Bonnyville

You don’t need to go out for Canadian Chinese food as it’s easy to make at home.

Oriental Barbequed Beef
Ingredients:
Leftover Roast Beef (2 lbs thinly sliced)
Chopped Onions (2 tablespoons finely diced)
Diced Celery (2 tablespoons)
Finely diced Carrots (2 tablespoons)
Finely diced peppers, red and green (1 tablespoon each)
Sauce: We used a combination of VH Garlic Hosoin Sauce (2 tablespoons) and Garlic Barbeque sauce (1 cup) plus 1 teaspoon cracked black pepper, 1/4 teaspoon (a dash!) of Chinese 5 spice.

Directions:
Simmer the vegetables and meat in a 1/4 cup of water until the veggies are soft. Add the sauces and spices with a bit more water. Simmer until reduced.

Sole Fried Rice

Ingredients:
Cooked white rice (2 cups) *
Chopped onion (3 tablespoons)
Finely Chopped Celery (3 tablespoons)
Finely Chopped Carrots (3 tablespoons)
Finely Diced Red and Green Peppers (2 tablespoons each)
1 tablespoon canola oil
3 thin fillets of sole, thawed
1 tablespoon or to taste VH Soya Sauce

Directions:
*To make 2 cups of rice using long grain rice put 1 and 1/2 cups of water and 1/2 cup of chicken stock in a saucepan. Add 1 cup raw rice. Put on high heat. Bring to a boil. Turn heat down to lowest setting. Put a lid on the pot and leave on low heat for 20 minutes. Do Not lift lid while cooking. For best results, use a good heavy bottomed pot. This distributes the heat evenly so the rice cooks evenly as well.
You can cook the rice ahead of time or use freshly cooked.

In a wok, saute veggies in canola oil until soft. Add cooked rice and saute until hot. Add soya sauce and toss to flavor evenly.

Dish up and enjoy!