a quick, tasty, and sweet supper! Add extra sugar and oyster sauce as desired.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 cup water
- 1 cup uncooked long-grain white rice
- 2 tablespoons vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger root
- 1 ½ pounds pork tenderloin, cut into thin 1 1/2 inch strips
- 2 tablespoons oyster sauce
- 1 teaspoon salt
- 3 (8.25 ounce) cans sliced canned beets, juice reserved
- 1 ½ cups sugar
Instructions
- In a medium saucepan, bring the water to a boil. Stir in the rice. Reduce heat, cover, and simmer 20 minutes.
- Heat the oil in a separate medium saucepan over medium heat, and stir in the garlic and ginger. Cook about 1 minute. Mix in the pork, oyster sauce, and salt.. Cook 10 minutes, stirring continuously, until pork is evenly browned.
- Stir the beets, about 2/3 cup reserved beet juice, and sugar into the pork mixture. Continue cooking 10 to 15 minutes, until beets are tender. Serve over the cooked rice.
Nutrition Facts
| Calories | 491 kcal |
| Carbohydrate | 85 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 2 g |
| Protein | 21 g |
| Saturated Fat | 2 g |
| Sodium | 631 mg |
| Sugars | 57 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I was surprised at how good it was. I didn’t have oyster sauce, so I marinated the pork in equal parts Worcestershire sauce, soy sauce, sriracha, and dijon mustard for a couple of hours first. Then at the end I thickened the liquid with corn starch. I used beets out of my garden and a little less sugar than the recipe. It looked odd for a dish — very red –but it tasted great.
I feel a few changes are needed for this recipe beginning with: you can’t make rice with 1 cup of water and 1 cup of rice. You either need 2 cups of water or 1/2 cup of rice. It’s also VERY sweet and I used far less than 1-1/2 cups sugar. In fact, about 3 tbsp. The oyster sauce is very sweet as are the beets so I ended up putting in some soy sauce and adding a tsp of salt. I’ll make it again but next time I’ll use hoisin sauce instead of oyster.
This was a quick and easy recipe… I was looking for a recipe to use my homemade pokeberry juice which is about the same color as beets and came across this recipe… I also had several ingredients in the freezer which needed to be used up like a pork tenderloin with freezer burn some prosciutto (extra bonus) and ginger. I had my usual garlic in the crisper and just happened to have oyster sauce… so… voila!… I had everything except the beets… it still tasted OK… a bit sweet to eat every day (I used a cup of sugar) but good nonetheless… I would make it again and try some variations… I suspect it is a very forgiving, versatile recipe… probably better with a veggie in it… beets or even green pepper…
This was good and easy to make. I used fresh beets, boiled, and saved the water, just like another reviewer. I used 1/4 cup of honey instead of any sugar, and it was great. The family liked it.
Really yummy and easy. My little girl liked it and liked that it turned the rice pink. Watch out for drips on clothes though! I only used 1/4 cup sugar and I didn’t have oyster sauce so I substituted 1/2 teaspoon of fish sauce. I’m betting it’s much better with oyster sauce.
Made it with textured vegetable protein.
This was a very good combination if you like beets! I didn’t have any canned beets so I boiled some fresh ones and used the water I boiled them in for the sauce. I would suggest adding the suger gradually and tasting after each addition…I think I only ended up adding about 1/4 of a cup.