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
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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.
