Looks delicious but I’ll sub the regular rice for lime cauliflower rice!
Looks good but underneath it could I put spaghetti noodles instead of rice?
Sure, if you want. ~Elise
Add a little Mexican seasoning and serve with softened flour tortillas. Fajitas!
I don’t know if any of you have ever tried this, but a recent recipe in our local newspaper for peppers and onions called for peeling the bell peppers with a very sharp vegetable peeler before cooking them. What a difference it made in the finished dish. I know a lot of recipes call for broiling peppers to remove the skin, but that’s a big mess and I never thought of actually peeling them. It was relatively quick and the results were delicious.
Shuna, of Eggbeater once fed me a thin slice of a peeled bell pepper. What a difference! Wow. Sort of like a peeled grape. Great idea if you have the time. ~Elise
For an added flavor, I marinate the beef strips in 3 tablespoon soysauce, 1 tablespoon lemon juice, 1 tsp grated ginger and 3 cloves crushed garlic (up to an hour). I save the marinade and add about 2 teaspoonful of cornstarch to it and add the mixture to the pan after cooking the meat and vegetables. This makes a nice gravy to pour over the rice.
Both my parents and my in-laws make something like this before. It’s good, but once I went Asian, I could never go back to this. Just last night I made some beef and peppers with Lee Kum Kee’s black bean garlic sauce. Cooking rare is a must for nice tender meat, and don’t forget it will continue cooking on the serving plate too. I had the heat on the stove super hot (max) and cooked the beef and sauce quickly then threw in the peppers and cooked for another minute or so. Next time I might put the peppers in earlier like Elise did.
It would be a little more work, but how about adding some lightly sauteed portobello mushrooms… steak, mushrooms, onions and veggies. Totally delish!
Delicious. I did it tonight with sliced mushrooms. Highly recommended!
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