Beef and Peppers...a Taste of the Orient! |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a very tasty versatile Oriental dish. You can add different types of vegetables such as broccoli or red pepper to suit your needs. I serve this along with General Tso's Chicken (Tso Chung Gai) & some fluffy rice for a very IMPRESSIVE meal! Ingredients:
1 1/2 lbs beef |
1 minced garlic clove |
1/2 teaspoon ginger |
1 tablespoon soy sauce |
1 teaspoon vegetable oil |
2 teaspoons cornstarch |
2 onions |
2 green peppers |
1 teaspoon sugar |
1 cup beef bouillon |
1 tablespoon cornstarch |
1 teaspoon soy sauce |
1/4 cup water |
2 tablespoons burgundy cooking wine |
1/4 teaspoon red chili pepper flakes |
Directions:
1. Combine garlic, ginger, 1 tbsp soy sauce, 1 tsp oil and 2 tbsp cornstarch. Add beef( I use flank steak), toss lightly. Saute small amounts of meat in hot oil quickly until done. Remove meat and keep warm.
2. Add oil to pan, heat, saute onions and green peppers for about 2-3 minutes. Add stock, bring toa boil.
3. Blend 1 tbsp cornstarch and the water together. Add to hot mixture with 1 tsp soy sauce and the sugar. Cook, stirring constantly, about 2 minutes. Add meat and burgundy cooking wine to sauce. Warm thoroughly and serve with rice.
4. *Feel free to add different veggies- broccoli, red pepper or 2 quartered tomatoes. Enjoy!
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