Short and sweet today! Grumpy wasn’t too happy with the peppers in the recipe – he’s not a big fan of them. However, this to me was yummy! I love peppers! He said if I had left the peppers out it would have been better to him and I guess I was heavier on the Black Bean with Garlic Chili sauce than normal as he told me it was spicy. I thought it was perfect. This was my take on beef and cabbage for St. Patrick’s Day. I guess next year I will go traditional for Grumpy!
I’m submitting this post to Presto Pasta Night’s which is being hosted by Juli over at Pictures of all my Princesses. There is still time to join in – just send your submission to Juli by end of the day on Thursday. Rules and Guidelines are on the Presto Pasta Night’s page.
2 cloves garlic, minced
1 pound ground beef
1 teaspoon freshly ground black pepper
1/2 small head cabbage, shredded
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips
1/2 yellow bell pepper, cut into strips
2 tablespoons Maggi sauce (or soy)
2 tablespoons rice wine vinegar (unflavored)
1 teaspoon Black Bean Chili Garlic Sauce
1 tablespoon brown sugar
2 teaspoon cornstarch
1/4 cup water
your favorite pasta shape, cooked according to package – I used linguine since that was what I had on hand and cooked about 1/2 of the package (4 oz. dry)