Recipe as found on Allrecipes.com
1 cup Dry Jasmine Rice
2 cups Water
1 lb. Lean Ground Beef 1 tbsp. Olive Oil
1 Red Bell Pepper, chopped
1 Green Bell Pepper, chopped
1⁄4 cup Chopped Fresh Parsley
2 large Cloves Garlic, thinly sliced 2 tbsp. Minced Fresh Ginger Root 1⁄4 tsp. Crushed Red Pepper
1⁄4 tsp. Salt
1⁄4 tsp. Ground Black Pepper
1⁄4 cup Beef Stock
1 tbsp. Low-Sodium Soy Sauce
1 tsp. Chile Paste
1⁄2 tsp. Worcestershire Sauce
Adjustments I made include:
Uncle Ben's Jasmine microwave rice
1 cup low sodium beef stock
cornstarch to thicken (about a tablespoon)
I minced the garlic and used a microplane zester to grate a piece of ginger that was about 1 in.
Allrecipes.com instructions:
In a medium saucepan, bring the rice and water to a boil. Cover, reduce heat, and simmer 20 minutes. In a skillet over medium heat, cook and stir the ground beef until evenly browned. Drain, and set aside. Heat the olive oil in the skillet over medium heat. Stir in the red bell pepper, green bell pepper, parsley, garlic and ginger. Season with red pepper, salt, and pepper. Cook and stir until tender. Return the beef to the skillet. Mix in the beef stock, soy sauce, Chile paste, and Worcestershire sauce. Cook and stir until thickened and heated through. Serve over the cooked rice.
What I did:
I made this a one-pot meal. I cooked the ground beef in a dutch oven and chopped my peppers, etc while it cooked. As it was just about browned I added the chopped peppers, garlic, ginger, salt, Chile paste, soy sauce, Worcestershire, crushed red pepper and ginger. I let the peppers cook about 5 minutes and then added the beef stock and parsley and let it simmer about 10 minutes. Then I added the cornstarch and made the rice.
It was fast and really good. The flavors were subtle but they built with each bite. I imagine it will be excellent the next day. I was afraid it would be too spicy but it wasn't at all. The ground beef was fine and inexpensive but next time I might make it with flank steak.
1 lb. Lean Ground Beef 1 tbsp. Olive Oil
1 Red Bell Pepper, chopped
1 Green Bell Pepper, chopped
1⁄4 cup Chopped Fresh Parsley
2 large Cloves Garlic, thinly sliced 2 tbsp. Minced Fresh Ginger Root 1⁄4 tsp. Crushed Red Pepper
1⁄4 tsp. Salt
1⁄4 tsp. Ground Black Pepper
1⁄4 cup Beef Stock
1 tbsp. Low-Sodium Soy Sauce
1 tsp. Chile Paste
1⁄2 tsp. Worcestershire Sauce
Adjustments I made include:
Uncle Ben's Jasmine microwave rice
1 cup low sodium beef stock
cornstarch to thicken (about a tablespoon)
I minced the garlic and used a microplane zester to grate a piece of ginger that was about 1 in.
Allrecipes.com instructions:
In a medium saucepan, bring the rice and water to a boil. Cover, reduce heat, and simmer 20 minutes. In a skillet over medium heat, cook and stir the ground beef until evenly browned. Drain, and set aside. Heat the olive oil in the skillet over medium heat. Stir in the red bell pepper, green bell pepper, parsley, garlic and ginger. Season with red pepper, salt, and pepper. Cook and stir until tender. Return the beef to the skillet. Mix in the beef stock, soy sauce, Chile paste, and Worcestershire sauce. Cook and stir until thickened and heated through. Serve over the cooked rice.
What I did:
I made this a one-pot meal. I cooked the ground beef in a dutch oven and chopped my peppers, etc while it cooked. As it was just about browned I added the chopped peppers, garlic, ginger, salt, Chile paste, soy sauce, Worcestershire, crushed red pepper and ginger. I let the peppers cook about 5 minutes and then added the beef stock and parsley and let it simmer about 10 minutes. Then I added the cornstarch and made the rice.
It was fast and really good. The flavors were subtle but they built with each bite. I imagine it will be excellent the next day. I was afraid it would be too spicy but it wasn't at all. The ground beef was fine and inexpensive but next time I might make it with flank steak.
Enjoyed your post.
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