BEEF AND PEPPERS SERVED OVER RICE

2 Lbs Beef -- cut into bite sized pieces
1 Red Bell Pepper -- cored and coarsely chopped
1 Green Bell Pepper -- cored and coarsely chopped
3 Jalepenoe Peppers -- seeded and cut into 1/4 in. rings
2 medium Onions -- coarsely chopped
1 small basket (10 - 15) Button Mushrooms - sliced
3 cloves Garlic -- crushed (use more or less to your taste)
10 - 15 Green Onions -- julienne the white and coarsely chop the green
1/4 cup Olive oil or Veg. oil
1/4 cup Italian Salad Dressing
1/4 cup Cajun style BBQ sauce
1/2 - 1 tsp. Salt or to taste
3 Tbs.. corn starch dissolved in 1/2 cup water for thickening
3 cups of your favorite cooked rice
1 24 oz can mixed Chinese vegetables, drained (optional)

Pre-heat a large skillet then add the oil. When the oil is very hot (350 degree. F), add the beef and salt and quickly brown the beef. Add the Garlic and stir well. Add all three kinds of peppers, the chopped onions and the chopped green onions, stir well and simmer covered, stirring occasionally, for 20 to 30 minutes or until the peppers and onions are nicely cooked without losing their shape. Stir in the salad dressing and BBQ sauce. When the liquid comes back to a strong simmer (almost to a boil), stir in the mushrooms and julienned green onions. Bring it back to a strong simmer and add your thickening agent. Lower the heat to a low simmer and cook covered for 30 minutes to an hour*. Serve on a bed of rice with bread. ( Serves 4 to 6 depending on appetite)

* at this point I add a 24 oz can of mixed Chinese vegetables (liquid drained) and bring back to simmer before serving.

Caution: Be sure you remove the seeds from the Jalapeno Peppers or your tongue and lips may spontaneously combust.
Caution: Do not wipe the perspiration from you face with your hands while seeding the Jalapenos. This may cause you to RUN IN CIRCLES, SCREAM and SHOUT

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