This is one of those meals that you can literally walk in the door at night, put on the skillet, and start cooking if you're thought ahead and already cut the meat into strips. While the meat browns, cut up the pepper and onions (if you've not done that too). You can have this meal on the table in 1/2 hour and it's a good, nutritious dinner. Serve with a nice tossed salad and a crusty loaf of good bread.
Brown beef, onion, and garlic in oil. Add ginger, pepper strips, bouillon, soy sauce, and sherry. Bring to a boil.
Stir in rice. Cover and remove from heat. Let stand 5-6 minutes. Stir before serving.
Julia's Note* We don't get along very well with the green bell peppers, so we buy the green Cubanellas which are great substitutes. If you can find them, by all means, use a combo of them and the red bells. If you can tolerate the green bells, then use a combo of those and the reds orange or yellow bell peppers. The colors of all provide pretty contrasts.
I have on occasion used a large (29 oz.) can of mixed Oriental vegetables in place of the onions and peppers, and they were great. Drain them, and add a slurry of (2 Tbsp.) cornstarch and (1/3 cup) water if you want sauce. Stir it in and allow to cook for a few minutes to take out the raw taste of the cornstarch before adding the rice.
If you don't have beef strips on hand, but have a pound of nice lean ground beef, by all means, substitute it. It'll turn out great anyway.
Source: My oldest daughter found it on the back of a Minute Rice box in the 70's.
By Julia from Boca Raton, FL
This is a super easy, super cheap way to get your Chinese food fix at home.
Cut steak into bite-size pieces. Combine next 6 ingredients in bowl; mix well. Add steak. Marinate for 3-4 hours, turning occasionally.
Spray large skillet with nonstick cooking spray; cook beef strips over medium-high heat 7-8 minutes, stirring occasionally.
