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When I go out for Asian food, my first choice is Beef and Broccoli. Both the beef and the broccoli are beneficial for me. I occasionally try Pepper Steak on a buffet line, but I have found that the peppers are usually almost raw. I just don’t care for raw peppers, so I eat the steak and leave most of the peppers behind.
I was reading something the other day about how packed with nutrients bell peppers, particularly red bell peppers are. It made me look at my food lists. Bell peppers are neutral and red bell peppers are beneficial.
That got me to thinking about pepper steak, so I bought one green and one red pepper at the grocery. My ideal pepper steak would have onions along with the peppers. The vegetables would be soft cooked, but not mushy.
Today I decided to see whether the pepper steak I had in my mind would taste as good in my kitchen. I had super lean ground beef left over from earlier in the week. I used that instead of steak. While the peppers and onions were cooking I remembered that I had Braggs Liquid Aminos in the pantry. I decided to use that as flavoring instead of soy sauce (avoid for me because of wheat) or tamari.
I mixed it all together in a bowl, and took a taste. Delicious. Even better than my imagination. It would be excellent served over brown rice or quinoa.
While this would probably not qualify as bonafide Asian fare, it is a tasty food combination and (with the exception of the neutral bell peppers) it is totally beneficial.
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