I love beef and I love bell peppers, so why not marry them in one dish, I thought? I love to use different colored peppers for a better visual presentation, but red bell peppers were on sale, so only red peppers this time Now that you know how to cook perfect rice, you can make this spicy beef, and serve the two together. If you’re not a fan of bell peppers, replace’em with broccoli or even green beans, anything really, as long as you like it.
In Chinese restaurants this would most likely be served as a stir fry, but unless you own one of those fuel jet things that they use in Asian restaurants, your stir fry at home will not be the same thing as what they serve in the restaurant, because instead of the blazing hot pan that they have from using the special ‘jet fueled’ stove, you have a home stove, which does not generate enough heat, fast enough to just brown 2 lbs of meat & 3 bell peppers, without the pan loosing it’s heat. So before it all heats through, the meat will release it’s juice and instead of frying you will end up cooking your beef, which in turn will make your pieces of meat tough and bell peppers just cooked in liquid. That doesn’t sound too appetizing does it? So here’s how I came about solving this problem….