1 lb. beef for stew (or beef chunks)
cooking oil (olive or canola is best)
1 medium onion, chopped
1 green bell pepper, chopped, divided
1 red bell pepper, chopped, divided
1 cup fresh mushrooms, sliced and cut in half
1 tsp. minced ginger
2 cloves minced garlic
3 tbsp. table cream or heavy cream
corn starch
Worcestershire sauce
salt and pepper, to taste
3 cups white rice, cooked
parsley, for garnish

Put beef in a large bowl and season with Worcestershire sauce, salt and pepper.

Heat a large skillet on medium/med high heat. When hot, add enough cooking oil to coat the bottom of the pan. Put onion, 1/2 red and 1/2 green bell peppers, ginger and garlic in pan. Sauté until onions are transparent.

Add beef to pan and when it is done, add mushrooms. Lower temperature to medium and let simmer until all ingredients are done and there is a moderate amount of drippings in the pan.

Next, add three tablespoons of table cream to the beef mixture and mix well. Add corn starch to achieve desired thickness. Add remaining bell peppers to the rice and combine in a large bowl.

Pour beef mixture over rice and garnish with parsley.

Submitted by: Stephanie Ray