ASIAN GROUND BEEF
(to serve 6-8)
-1 1/2 lbs. (3/4 kg.) ground beef
-1 1/2 Tbsp. olive oil
-1 large red bell pepper, chopped in large chunks
-1 large green bell pepper, chopped in large chunks
-1 medium zucchini, cut into bite size chunks
-1 Tbsp. dried parsley or 1/4 cup fresh chopped
-2 large or 3 smaller cloves garlic, thinly sliced
-1 tsp. ground ginger
-1/4 tsp. crushed red pepper
-1 tsp. salt
-1/2 tsp. ground black pepper
-1 cup beef stock or 1 cup hot water and 1 cube/packet beef boullion dissolved
-2 Tbsp. soy sauce
-1 tsp. chili paste (I used chipotle chili because that is what I had)
-1/2 tsp. Worcestershire sauce
-4 cups water, 2 cups uncooked long grain rice, 1 teaspoon salt (the original recipe called for jasmine rice but I never buy that).
**Cook rice in water and salt according to directions
**In a deep skillet over medium heat cook ground beef until evenly browned. Drain and remove from pan. Set aside.
**In same skillet, heat olive oil over medium heat. Stir in red and green bell peppers, zucchini, parsley and ginger. Stirring often, add red pepper flakes, salt and pepper. Cook and stir until tender.
**Return beef to pepper mix in skillet. Mix in the beef stock, soy sauce, chile paste and Worcestershire. Cook until heated through.
**Serve over cooked rice.
This dish does have a slight bite to it from the chile and red pepper flakes. You can adjust that to taste. We found it just nice although my son probably would have liked it hotter.