Beefy Asian Rice

2 Cans beef broth
1 Cup rice
1 Large onion, chopped
2 Carrots, sliced
8 Ounces button mushrooms, sliced
1 Pound ground beef
1 1/2 Teaspoon garlic, minced
2 Tablespoons rice vinegar
2 Tablespoons ketchup
4 Tablespoons soy sauce
1 Tablespoons minced fresh ginger
1/2 Cup frozen peas
2 Teaspoons toasted sesame oil

Bring beef broth to a slight boil, reduce heat, add rice and simmer for 20 minutes, stirring occasionally.
Saut� vegetables in 1 tablespoon of vegetable oil until onion is translucent and vegetables are tender then crumble in ground beef. Stir to break up meat while it browns drain off any fat. Stir in garlic, vinegar, ketchup, soy sauce and ginger. Stir in rice. Add peas and sesame oil. Toss ingredients and serve. If it is very watery when first stirred together let it simmer a few more minutes at medium heat to thicken up to desired consistency.