Asian Ground Beef 'n' Pepper Sauté

Alyson Stringer (originally from allrecipes.com)
Yield: 4 servings

Tried this one using items I bought at Cedar Park Farms to Market one Saturday — grass-fed beef and bell peppers. This ground beef dish is served over jasmine rice and combines the flavors of garlic, soy and ginger with a hint of heat — a perfect one dish meal! (Aug 2010)

1 cup dry jasmine rice 

2 cups water 

1 lb lean ground beef 

1 Tbsp olive oil 

1 red bell pepper, chopped 

1 green bell pepper, chopped 

1/4 cup chopped fresh parsley 

2 large cloves garlic, thinly sliced 

2 Tbsp fresh ginger root, minced

1/4 tsp crushed red pepper 

1/4 tsp salt 

1/4 tsp ground black pepper 

1/4 cup beef stock 

1 Tbsp low-sodium soy sauce 

1 tsp chile paste 

1/2 tsp Worcestershire sauce 

Cook the rice according the the directions on its package. In a separate skillet over medium heat, cook the ground beef until evenly browned. Drain, and set aside. 

Heat the olive oil in the skillet over medium heat. Stir in the red bell pepper, green bell pepper, parsley, garlic and ginger. Season with red pepper, salt and pepper. Cook and stir until tender. 

Return the beef to the skillet. Mix in the beef stock, soy sauce, chile paste, and Worcestershire sauce. Cook and stir until thickened and heated through. Serve over cooked rice. 

NOTE: I didn’t have jasmine rice or fresh parsley and ginger, but made do with Texmati rice, dried parsley and ground ginger the first time I made this. The fresh ginger makes a big difference, but it’s still good either way. Just be sure to look up the dry equivalents of the fresh, as it is different.