The other day at the grocery store, I noticed Michael loading up on something while we were in the produce section. He was excited that the hatch chili’s were in season, so he was quickly filling up that plastic baggie with his find! We’ve been finding various ways to use them, so, I thought I would spice up some stir fry, and they gave it just the right amount of heat. 😉
Here’s what you’ll need:
- 1lb Beef Cut for Stir Fry, or Top Round Steak thinly sliced
- 2 Hatch Chili’s, sliced
- 1 of each: Green, Yellow & Red Bell Peppers sliced (alternatively, I have found pre-sliced bell peppers and onions in the freezer section at Kroger. It’s much cheaper, faster and easier! 1 bag would do the trick.)
- 1 Onion, chopped
- 1 Clove of Garlic, minced
- 2 T. Balsamic Vinegar
- 1 T. Sesame Seed Oil
- Salt & Pepper to taste
- Sesame Seeds for Sprinkling
- 2 Cups Long Grain Brown Rice, Cooked (This takes about 40-45 minutes, so I always get that going first.)
Here’s what you’ll do:
- In a small bowl, mix together the beef, balsamic vinegar, sesame seed oil, garlic, salt & pepper & set aside for about 15 minutes to marinate.
- Grease a skillet with non-stick cooking spray and heat on medium-high.
- Toss in your beef and marinade and saute until the beef is browned.
- Add in your hatch chili’s, bell peppers and onions and cook until they are soft.
- Serve on top of your cooked brown rice & sprinkle with sesame seeds.
**Makes 4 Servings.**