It took me a couple of times to perfect this with the right ingredients, but I've got it down now! This is an excellent tasting Chinese dish and it's easy to prepare. It's lean and healthy too! If you don't like things so spicy, just cut the amounts of the black pepper and the crushed red pepper in half.


1.25 lb.beef strips (the more tender, the better)

2 tbsp. canola oil

1 cup diced green bell pepper (with most seeds and membrane removed)

1 cup diced red bell pepper (with most seeds and membrane removed)

1 cup diced celery

1 cup diced yellow onion

1 tbsp. corn starch

2 tsp. brown sugar

1 14 oz. can beef broth

1/4 cup water

1/2 cup soy sauce

2 tbsp. rice vinegar

1 tsp. sesame seeds

1 tsp. coarsely ground black pepper

1/4 tsp. white pepper

1/4 tsp. crushed red pepper

1.5 cups (dry) Uncle Ben'sĀ® ConvertedĀ® rice and ingredients called for in instructions on box.


Prepare the rice according to the instructions on box. In a large skillet, heat the oil. Add the meat and heat, stirring often, until the meat is brown on all sides. Drain off about one half of the liquid from skillet. Add the fresh veggies and continue to stir often, until veggies are tender (but don't overcook!). Add the beef broth, the soy sauce and the rice vinegar and then all of the dry ingredients except for the corn starch. Continue to stir often. Mix the cornstarch into the 1/4 cup of cold water and add to skillet, Continue to stir until gravy thickens. Serve on the rice. Serves about 6.