Rice Bowl/Rice Toppings: Beef Version

Corn in Coconut Milk

By the time we got home this afternoon, I was not only hungry but famished! Our last meal was the deviled eggs during breakfast. Anyway, I snacked on Corn in Coconut Milk while I sliced the beef thinly and separated them into two containers. One batch was for the beef steak and another one was for my awesome, marvelous and wonderful rice bowls/rice toppings.

Amidst the hunger pangs, I meticulously seasoned the thinly sliced beef with salt and pepper before rolling them in cornstarch (with cayenne, onion and garlic powder). While frying them in hot oil, I sliced the carrots, bell peppers and half of an onion. When the beef was done frying, I sliced them into bite-size pieces before throwing them back into the pan with the veggies and a half cup of General Tao sauce.

I served it over hot rice and hubby made his special concoction of Maggi Savor and Worcestershire sauce which brought the already awesome, marvelous and wonderful rice bowl another level up :D