Jack's Special Filled Meat with Green Peppers
- Ready In:
- 22mins
- Ingredients:
- 14
- Serves:
-
2-3
ingredients
- 1⁄2 lb very thin round steak, sliced top to bottom maybe 1/4 inch
- 1 red bell pepper, sliced top to bottom maybe 1/4 inch
- 1⁄2 green bell pepper, sliced top to bottom maybe 1/4 inch
- 1⁄2 yellow onion, cut top to bottom lay flat and sliced top to bottom inch
- 8 ounces white mushrooms or 8 ounces brown button mushrooms, roughly sliced chopstick sized chunks
- 3 cloves garlic, smashed and chopped roughly
- 1⁄2 inch gingerroot, peeled smashed,then chopped
- 1⁄4 teaspoon low-sodium beef bouillon powder
- 1⁄4 teaspoon sugar
- 2 -3 tablespoons hoisin sauce
- 1 tablespoon dark soy sauce or 1 tablespoon soy miso (NO SALT NOW there's enough in the Soy Cute Rice to go with it, OPTIONAL)
- 1 cup long grain rice
- 1 1⁄2 cups water
- 1 can veg-all vegetables or 1 can small mixed vegetables, drained
directions
- If you want to marinaid the meat for a bit before Chowing do so with a bit of Oil, the Ginger, and Garlic and Bullion, in a plastic bag.
- Make the rice in your usual fashion, I use a steamer, add the drained veg-all 2/3 through the cook/steaming (OPTIONAL).
- Get that Wok smokin hot with a splash of Corn or Peanut oil as they will take the Woking temperatures better.
- Chow the Ginger, Garlic, and meat until barely cooked.
- Remove with liquid to a plate.
- Splash a bit more oil in the Wok and chow the veggies a couple of minutes.
- You want them still almost crisp.
- Add the Meat and it's liquid, the Soy, Sugar, and Hoisin to the Wok.
- Toss/scoop to mix and cover to steam a moment to the desired doneness.
- There should be enough liquid from the meat and veggies if not a splash of sherry or stock.
- Serve over the Rice, or you might prefer noodles.
- Chowing the meat separately first lets the Peppers retain some individual taste.
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RECIPE SUBMITTED BY
T. Woolfe
Compton, Ca.
May 2005: T. Woolfe recently passed away. He will be greatly missed by his friends at Recipezaar. -- Recipezaar Editor
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Well lessee. I'm a retired, post 65 male live-alone, self taught but been cooking most of my life, wrote a cookbook for friends http://www.heywired.org/TIMM/cookwoof.htm
Favorite cooking books Cookwise by Shirley Corriher, an old Joy of Cooking, Jeff Smiths The Frugal Gourmet, Julia & Jacques Cooking at Home, and a couple of those private printings.
A Word on How I feel about RATEINGS.
I reserve that fifth star for SUPRISE ME purposes. The new combination. The Idea that I haven't seen before. The spark that elevates a recipie from the ordinary-with-variations. If I don't seem to give a lot of 5s that's why. A 4 is a great taste.