This is my version of a recipe that originated in my hometown of Rock Springs, Wyoming, in a Chinese restaurant. It is not anything you will be able to find anywhere because it’s not a typical Chinese recipe and is considered a Rock Springs dish with Chinese and Mexican roots. I believe that at least three of the local restaurants offered it, and two of them still do. Always one of my favorites – I make it all the time.
Ingredients
- 2 pounds of ground beef
- 2 large tomatoes
- 1 large white onion
- 2 bell peppers
- MSG (optional)
- Salt/Pepper to taste
- Garlic powder
- Onion powder
- Mazzetta Hot Chili peppers
- 2 T tomato ketchup
- 1 tsp sugar
- 1 cup water
- ½ cup water mixed with Cornstarch
- Soy Sauce (a couple of tsps. or to taste)
- Cooked white rice
Directions
Brown the hamburger in olive oil with salt and pepper, and onion and garlic powder (some people make meatballs, but I like it just cooked like you would for spaghetti sauce)
Slice the onions and bell peppers into about 1-inch pieces
Add the onions and peppers and cook until peppers and onions get soft
Add the 1 cup of water.
Let that simmer for about 5 minutes,.
Mix the sugar, soy sauce, garlic and onion powder and any additional salt and pepper, and add to pan
Add the cornstarch mixed with ½ cup water (the sauce should thicken up nicely)
Next add the ketchup.
Add the tomatoes – I normally cut them to about the same size as the bell peppers – let them cook long enough to soften up.
Finally, I thinly slice about 5 of the Mazzetta chili peppers and add them (they are spicy, so use sparingly) and I let it simmer for about 5 more minutes.
Serve over white rice.
