Beef and Peppers

1- 1 1/2 lbs. top sirloin steak
1 medium onion
1 large red pepper
1 large green pepper
1-2 T. of olive or vegetable oil

1 cup lemon juice
3/4 cup soy sauce (I prefer LaChoy)
1-2 cloves garlic, minced

4-6 cups cooked white rice





Prepare rice as directed and allow to keep warm.

In medium bowl, combine lemon juice, soy sauce, and minced garlic. Cut beef into wide thin strips, trimming off fat. Allow to marinate in lemon juice mixture.

Meanwhile, cut onion into rings. Cut red and green peppers into 1/2 inch long strips. Set aside.

In medium to large saucepan, cook meat and marinade mixture over medium-high heat, covered. Once mixture comes to a boil turn heat down to medium and allow to simmer. Meanwhile, in large non-stick frying pan, sauté veggies in 1-2 T. of oil over medium-high heat. Sauté vegetables until browned and tender, stirring frequently. Do not under cook. Add vegetables to meat mixture and stir to combine. Serve beef and peppers over cooked rice allowing marinade juices to combine with the rice- that's the best part! :)

Serves 4-5.

Pancit Canton

2 T oil
1 small onion
2 cloves garlic, minced
2 boneless, skinless, chicken breasts
3 medium carrots, peeled and julienned
2 cups snow peas, tops and tails removed
2 green onions, cut into 2 inch pieces
1/2 head small cabbage, sliced into thick strips
1 package flour stick noodles (available at Oriental grocery store)
1 (14-ounce) can chicken broth
2 T soy sauce
3 T butter

In small saucepan, cover chicken breasts with water. Bring to a boil and continue to cook over medium heat until done, about 10 minutes. With two forks, shred chicken breast meat into thin strips.

Meanwhile, prepare and cut all vegetable ingredients.

Heat oil in a large 3 quart saucepan. Sauté the onions until transparent, 2-3 minutes. Add garlic and sauté until fragrant, about 1 minute. Add chicken and sauté until lightly browned, about 2-3 minutes.

Add carrots, snow peas, green onions, and cabbage. Stir-fry over medium-high heat, about 4-5 minutes. Pour in chicken broth and soy sauce. Reduce heat to medium and simmer for 1 minute. Add noodles. Cover pan and allow noodles to soften and absorb liquid. As noodles begin to soften, stir until well mixed and almost all of liquid is absorbed, 5-10 minutes. Add the butter and stir until noodles are evenly coated.

This is a traditional Filipino recipe and very easy to make. I grew up eating it a lot and finally learned how to make it from my mom. It is my husband's favorite and I encourage you to give it a try sometime!