Stir-Fry
~
On this plate of china so fine
She’ll be wined and dined
In the center lay a bed of sticky rice
Topped with peppers of green, yellow and red
And slices of an onion of purple
Thin slices of beef mingle throughout this dish
That has a aroma of simple delights
~
Beef Stir-Fry with Tri- color peppers
1 lb Beef -- tenderloin
1 ts Sesame oil
1 TB Soy sauce
1/4 ts Garlic powder
1/4 ts Ginger
1/4 ts Cumin
1 c Onion --
slivered 3/4 c Green bell pepper-(2 1/2″? x : 2 1/2")
3/4 c Yellow
1 c red bell pepper
˝ c beef broth if needed
DIRECTIONS:
Trim fat from the Beef and cut crosswise into 1/4 inch slices.
Heat oil in a large non-stick skillet over high heat until hot. Add beef, soy sauce, and next 3 ingredients; stir fry 3 minutes or until beef is done. Remove beef mixture from skillet; set aside and keep warm. Place skillet over medium-high heat; add onion and bell peppers, and stir fry 5 minutes. Remove from skillet then add cornstarch into soy sauce sesame oil thicken.
Now add everything back into wok and reheat all the beef mixture and serve over rice
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