| It took me a couple of times to perfect this with the | | | | 1 tsp. sesame seeds |
| rightingredients, but I've got it down now! This is an | | | | 1 tsp. coarsely ground black pepper |
| excellent tasting Chinese dish and it's easyto prepare. | | | | 1/4 tsp. white pepper |
| It's lean and healthy too! If you don't like things | | | | 1/4 tsp. crushed red pepper |
| sospicy, just cut the amounts of the black pepper | | | | 1.5 cups (dry) Uncle Ben's® Converted® rice |
| and the crushed redpepper in half. | | | | and ingredients calledfor in instructions on box. |
| Ingredients: | | | | Instructions: |
| 1.25 lb. beef strips (the more tender, the better) | | | | Prepare the rice according to the instructions on box. |
| 2 tbsp. canola oil | | | | In a largeskillet, heat the oil. Add the meat and heat, |
| 1 cup diced green bell pepper (with most seeds and | | | | stirring often, untilthe meat is brown on all sides. Drain |
| membrane removed) | | | | off about one half of theliquid from skillet. Add the |
| 1 cup diced red bell pepper (with most seeds and | | | | fresh veggies and continue to stiroften, until veggies |
| membrane removed) | | | | are tender (but don't overcook!). Add the beefbroth, |
| 1 cup diced celery | | | | the soy sauce and the rice vinegar and then all of |
| 1 cup diced yellow onion | | | | the dryingredients except for the corn starch. |
| 1 tbsp. corn starch | | | | Continue to stir often. Mixthe cornstarch into the 1/4 |
| 2 tsp. brown sugar | | | | cup of cold water and add to skillet, |
| 1 14 oz. can beef broth | | | | Continue to stir until gravy thickens. Serve on the |
| 1/4 cup water | | | | rice. Servesabout 6. |
| 1/2 cup soy sauce | | | | Copyright © 2007 Lee Griffith. All rights |
| 2 tbsp. rice vinegar | | | | reserved. |