A recipe I found on www.allrecipes.com that I modified to fit my allergies and our tastes. We like our oriental food saucy, so I made extra sauce and added water chestnuts for DD. This has a kick to it from the ginger, red pepper flakes and the chili paste. Makes 6 1-cup servings. This is a WW friendly recipe, if you use 96% lean ground beef. Points value per serving as calculated on the WW website is 3.
- cooking spray
- 1 lb lean ground beef
- 3 cups bell peppers, chopped (I used a combination of red, yellow & green)
- 1 large onion, thinly sliced
- 2 large garlic cloves, thinly sliced
- 2 tablespoons fresh gingerroot, minced
- 2 tablespoons dried parsley
- 1⁄4 teaspoon crushed red pepper flakes
- 1⁄2 teaspoon salt
- 1 cup beef stock
- 3 tablespoons gluten-free soy sauce
- 1 tablespoon molasses
- 1 teaspoon chili paste
- 1 teaspoon gluten-free Worcestershire sauce (Lea & Perrins is GF)
- 1⁄4 cup water
- 2 tablespoons cornstarch
- Spray a large skillet with cooking spray.
- Over over medium heat, cook and stir the ground beef until evenly browned.
- Drain and set aside.
- Add the peppers, onion, garlic and ginger.
- Season with parsley, red pepper, and salt.
- Cook and stir until tender.
- Return the beef to the skillet.
- In a small bowl, mix together the beef stock, soy sauce, molasses, chile paste, and Worcestershire sauce.
- Cook until heated through and sauce comes to a boil.
- Combine water and cornstarch and add to skillet.
- Stir constantly until sauce is thickened.
- Serve over the cooked rice.