Sunday, September 6, 2009

Beef & Peppers over Rice

I must have a short attention span (que laughing from my friends and family) because I plated this dish up all pretty, then I turned to give the twins their plates turned back around and started eating. Totally forgetting to take a photo. So, I grabbed my camera and took a picture of the dish all stirred up.

Beef & Peppers over Rice

1 cup of brown rice
1 cup of beef broth
1 cup of water

10 oz London Broil beef
1/2 bell pepper
1/2 large onion
2 cloves of garlic
2 tbsp oil (split)
2 banana peppers (or any other peppers you want to use)
1/2 tsp ground thyme or 1 tsp dried flakes of thyme
1 tsp dried oregano
1/4 cup Worcestershire sauce
1/2 cup grated cheddar cheese

Prepare rice according to package. I like to use broth with rice instead of all water, but I think if you use all beef broth it gets too salty, so I do half and half.

Slice your onions, peppers and garlic. In a large wok (or other large skillet) heat 1 tbsp of oil over high heat. Cook the onions and peppers until they start to brown on the edges. Add salt, pepper, thyme and oregano. Remove from skillet. Slice beef into very thin slices going against the grain. Get wok really hot and add second tablespoon of oil. Spread the meat around the wok, and don't mess with it. Let it brown, then flip it around to get the other side. Lower heat, add veggies back and Worcestershire sauce. Serve over rice, putting grated cheddar cheese on top. Serves 4.

For my toddlers I minced pulled out some of the beef and bell peppers and minced them up really small, and put over the rice and cheese. They seemed to enjoy it!

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