General Tsao's Beef and Peppers

Foodie Lit

I love the taste of General Tsao’s Chicken and thought of trying the delicious sauce with Beef. Using multi-color bell peppers, a few other vegetables, I used rice noodles in place of the usual rice. The result! Totally delicious. We had a little bit left over and I wanted to use it for another meal. I lightly stir fried thinly sliced tempe in oil and Hoisin sauce and my husband wanted to know if I could make it again the next night! General Tsao’s Beef and Peppers is going to be served regularly at our house!

Recipe is below.

Geraldine resisted meeting the psychic at her friend’s part all night. Finally, before the psychic left, Geraldine finally went into the room where the exhausted psychic sat waiting. “Oh my God,” the psychic said. “You’re the one I’m here to see….You have angels everywhere…let me tell you, you are protected. You have tremendous light all around you.” 

 

You might think this is a popular paranormal novel. But no! This is Geraldine Brown Giomblanco’s memoir. Signs and symbols, religious and personal, appear in her life, with angels guiding her safely through. You’ll find yourself routing for Geraldine.

General Tsao's Beef and Peppers

1 pound beef strips, sliced thinly

Vegetable oil

1 red, orange and green bell peppers, sliced thinly

1 carrot, sliced thinly on the diagonal

1 celery stalk, sliced thinly on diagonal

2 green onions, white and green parts sliced on the diagonal

1/4 onion, sliced thinly

Rice Noodles, 1/3 package

 

Sauce

3 tablespoons soy sauce

1 tablespoon mirin

1 tablespoon corn starch

1/4 cup rice wine or white wine

3 tablespoons sugar

4 teaspoons white vinegar

1/3 cup broth

4 garlic cloves, minced

1/2 teaspoons peeled fresh ginger, minced

1 teaspoon sesame oil

1 spicy dried red chilies chopped, optional

 

  1. Marinate beef strips in Drambuie from 20 minutes to 1 hour.

  2. Heat 1 tablespoon oil in wok or large skillet over high heat. Add peppers and stir continuously until softened. Remove from wok with slotted spoon and place in colander over a large bowl. This drains extra oil.

  3. Adding separately and removing with slotted spoon when softened but not limp: carrots, celery, green onions and onions. Place in colander.

  4. Add beef in sections, stirring until the beef is browned. Remove and place in colander.

  5. Mix together sauce ingredients. Add to wok and stir until thickens. Add beef back in and stir until coated with sauce. Add rest of vegetables into wok and stir to distribute sauce evenly.

  6. Boil 1 cup of water. Add rice noodles. Remove from heat and let sit for 10 minutes. Drain.

 

Expandthetable suggestions

Use other veggies: Broccoli, zucchini, mushrooms, snow peas, bok choy or baby eggplant.

Use other grains: Use rice, farro or quinoa in place of rice noodles.

Sugar free: Use Stevia in place of sugar, substitution amount according to package instructions.

Vegetarian/Vegan: Use 1 package of tofu, cubed or tempe, sliced thinly. Use a vegan stock.

Chicken: Use 1 pound boneless white chicken breasts in place of beef.

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Eat, Read and Dream, my cookbook with Geri Clouston, inspired by my Foodie Lit columns is now available on Amazon, Book Baby, and Book Depository. Order now!  So excited to share with you!

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