Ingredients
- 1/4 cup low-sodium soy sauce
- 2 tablespoons barbecue sauce (I use Kraft regular)
- 1 tablespoon oil (sesame oil)
- Garlic powder, 1 dash
- 2 tablespoons oil (avocado oil)
- 1 bell pepper
- 8 ounces button mushrooms
- 6 small green onions, green and white parts thinly sliced
- 12 ounces cooked beef ( left over cooked beef, chopped, Roast beef or steak)
- 450 grams cooked rice
How to Make
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Step 1: Whisk together the soy sauce, BBQ sauce, sesame oil and garlic powder and set aside.
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Step 2: Remove and discard the ribs and seeds from the bell pepper and dice the pepper.
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Step 3: In a wok, bring the avocado oil to medium-high heat.
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Step 4: Toss in the peppers, mushrooms and green onions and cook until peppers start to soften, add the chopped beef and cook until you get a slight brown crust on meat and veggies, about 4 to 5 minutes.
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Step 5: Add the rice and soy sauce mixture and heat through.
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Step 6: Ladle into bowls and serve.
We hope you enjoy this recipe!
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