Enjoy

1 boneless top round steak [about 1 lb, 1" thick]
1/3 c corn starch
1 c uncooked long grain rice
1/2 c vegetable oil
1 c water
3 med. green peppers, cut into strips
3 med. onions, sliced
2 cloves garlic, crushed
1/2 c soy sauce

Cut meat into 1/4" slices. Toss with cornstarch until well-coated.
Start cooking rice following label directions. Saute meat a few slices
at a time in 1/4 c of the oil in a large skillet until browned. Place
on warm platter. Saute peppers, onions and garlic in remain oil in
skillet until tender. Return meat to skillet. Stir in soy sauce and
water. Continue cooking, stirring until sauce thickens. Serve over hot
cooked rice.


--
A two faced, low-life, sorry excuse for a person, posting on
rec.food.cooking steals other posters' pics posing them as their own.
The same two faced piece of crap likes to harass other posters and is an
internet stalker. This gutless wonder tries to use intimidation to
harass other posters on rec.food.

On Mon, 03 Apr 2006 08:54:29 -0400, ~patches~ wrote:

> Enjoy


<recipe>

Looks good ..james may like this too. Who is james?

~patches~ > wrote:
> 1 boneless top round steak [about 1 lb, 1" thick]
> 1/3 c corn starch
> 1 c uncooked long grain rice
> 1/2 c vegetable oil
> 1 c water
> 3 med. green peppers, cut into strips
> 3 med. onions, sliced
> 2 cloves garlic, crushed
> 1/2 c soy sauce

> Cut meat into 1/4" slices. Toss with cornstarch until well-coated.
> Start cooking rice following label directions. Saute meat a few slices
> at a time in 1/4 c of the oil in a large skillet until browned. Place
> on warm platter. Saute peppers, onions and garlic in remain oil in
> skillet until tender. Return meat to skillet. Stir in soy sauce and
> water. Continue cooking, stirring until sauce thickens. Serve over hot
> cooked rice.

I made something like this last night, but with only 1/2lb of beef,
to make just 2 servings. I changed up the veggie mix a bit. I used...
1 red onion
1 orange bell pepper
6 jalapeno peppers (3 red, 3 green)
2 serrano peppers
2 habanero peppers
8 garlic cloves
2 tablespoons fresh ginger

I also used Thai fish sauce instead of soy sauce. It was very colorful,
and moderately hot (spicy).

I add the serranos because they seem generate heat at the back of one's
throat, while the habanero heat is more in the middle of one's tongue.

J

~patches~ wrote:

> Enjoy
>
> 1 boneless top round steak [about 1 lb, 1" thick]
> 1/3 c corn starch
> 1 c uncooked long grain rice
> 1/2 c vegetable oil
> 1 c water
> 3 med. green peppers, cut into strips
> 3 med. onions, sliced
> 2 cloves garlic, crushed
> 1/2 c soy sauce
>
> Cut meat into 1/4" slices. Toss with cornstarch until well-coated.
> Start cooking rice following label directions. Saute meat a few slices
> at a time in 1/4 c of the oil in a large skillet until browned. Place
> on warm platter. Saute peppers, onions and garlic in remain oil in
> skillet until tender. Return meat to skillet. Stir in soy sauce and
> water. Continue cooking, stirring until sauce thickens. Serve over hot
> cooked rice.

OMG!!!!! PATCHES STOLE THIS RECIPE FROM THE INTERNET!!

http://www.geocities.com/p_bastian/meats.html

scroll down to #11 and you'll find the recipe word for word. what do you have
to say for yourself now patches?! thief!

AC wrote:

> ~patches~ wrote:
>
>
>>Enjoy
>>
>>1 boneless top round steak [about 1 lb, 1" thick]
>>1/3 c corn starch
>>1 c uncooked long grain rice
>>1/2 c vegetable oil
>>1 c water
>>3 med. green peppers, cut into strips
>>3 med. onions, sliced
>>2 cloves garlic, crushed
>>1/2 c soy sauce
>>
>>Cut meat into 1/4" slices. Toss with cornstarch until well-coated.
>>Start cooking rice following label directions. Saute meat a few slices
>>at a time in 1/4 c of the oil in a large skillet until browned. Place
>>on warm platter. Saute peppers, onions and garlic in remain oil in
>>skillet until tender. Return meat to skillet. Stir in soy sauce and
>>water. Continue cooking, stirring until sauce thickens. Serve over hot
>>cooked rice.
>
>
> OMG!!!!! PATCHES STOLE THIS RECIPE FROM THE INTERNET!!
>
> http://www.geocities.com/p_bastian/meats.html
>
> scroll down to #11 and you'll find the recipe word for word. what do you have
> to say for yourself now patches?! thief!
>
>
I did not steal this recipe from the internet. I've had it for years to
the point the piece of paper it's on has turned yellow. I would post a
pic of the recipe written in my own handwriting but the two faced poster
would likely steal that too. Maybe I should post it anyways complete
with a watermark so some here don't think I'm lying! I have no idea
where I got the recipe from otherwise I would have given credit where
credit is due. I did have this particular recipe on my website a number
of years ago but I haven't maintained that website for several years. I
know I posted it to the recipe ng too and can cite the date with
original post. Perhaps the person who posted it to your link actually
got it from my website or the recipe ng. <shrug> Not a problem as IMO
recipes are not copyrightable which is why I don't mind posting recipes
here or anywhere else.

--
There is a thief amongst us who likes to steal other posters pics and
post them as their own. This constitutes copyright infringement and
theft of intellectual property. This is contrary to DMCA of 1998
punishable by law. The same thief likes to harass other posters and is
an internet stalker. This thief likes to use intimidation to harass
other posters on rfc.

AC wrote:
>
> OMG!!!!! PATCHES STOLE THIS RECIPE FROM THE INTERNET!!
>
> http://www.geocities.com/p_bastian/meats.html
>
> scroll down to #11 and you'll find the recipe word for word. what do you have
> to say for yourself now patches?! thief!

What a freaking moron. If this doesn't get her ignored, I don't know
what will...
-L.

-L. wrote:
> AC wrote:
> >
> > OMG!!!!! PATCHES STOLE THIS RECIPE FROM THE INTERNET!!
> >
> > http://www.geocities.com/p_bastian/meats.html
> >
> > scroll down to #11 and you'll find the recipe word for word. what do you have
> > to say for yourself now patches?! thief!
>
> What a freaking moron. If this doesn't get her ignored, I don't know
> what will...
> -L.

That might actually be her web page. I scanned several recipes in
different sections and they are all crap. The wrong cheap ingredients,
not a word about technique or method, nothing you couldn't get at your
local greasy spoon. Just like the stuff she posts here. -aem

On Mon, 3 Apr 2006 12:28:29 -0400, "AC" > wrote:

>
>OMG!!!!! PATCHES STOLE THIS RECIPE FROM THE INTERNET!!
>
>http://www.geocities.com/p_bastian/meats.html
>
>scroll down to #11 and you'll find the recipe word for word. what do you have
>to say for yourself now patches?! thief!

Do we know Patches isn't "Pat", the owner of the site?

http://www.geocities.com/p_bastian/page2.html

serene, home sick and bored

On Mon, 03 Apr 2006 15:35:03 -0700, Serene wrote:

> On Mon, 3 Apr 2006 12:28:29 -0400, "AC" > wrote:
>
>>
>>OMG!!!!! PATCHES STOLE THIS RECIPE FROM THE INTERNET!!
>>
>>http://www.geocities.com/p_bastian/meats.html
>>
>>scroll down to #11 and you'll find the recipe word for word. what do you have
>>to say for yourself now patches?! thief!
>
> Do we know Patches isn't "Pat", the owner of the site?
>
> http://www.geocities.com/p_bastian/page2.html
>
> serene, home sick and bored

OMG .. the absolute worst web site ever. I went half blind looking at
that thing for 30 seconds. .)

Serene wrote:

> On Mon, 3 Apr 2006 12:28:29 -0400, "AC" > wrote:
>
>
>>OMG!!!!! PATCHES STOLE THIS RECIPE FROM THE INTERNET!!
>>
>>http://www.geocities.com/p_bastian/meats.html
>>
>>scroll down to #11 and you'll find the recipe word for word. what do you have
>>to say for yourself now patches?! thief!
>
>
> Do we know Patches isn't "Pat", the owner of the site?
>
> http://www.geocities.com/p_bastian/page2.html
>
> serene, home sick and bored


My recipe for Steak Ranchero is from the web also, i changed a few
things to suit my taste but, couldn't find a recipe in a cook book but
found a recipe that came very close to what i have had in Mexican
restaurants as "Steak Ranchero" on a web site and i posted it.

In the web version the recipe calls for 'olive oil' to saute the
onions and garlic.
---
JL

Serene wrote:
> On Mon, 3 Apr 2006 12:28:29 -0400, "AC" > wrote:
>
> >
> >OMG!!!!! PATCHES STOLE THIS RECIPE FROM THE INTERNET!!
> >
> >http://www.geocities.com/p_bastian/meats.html
> >
> >scroll down to #11 and you'll find the recipe word for word. what do you have
> >to say for yourself now patches?! thief!
>
> Do we know Patches isn't "Pat", the owner of the site?
>
> http://www.geocities.com/p_bastian/page2.html

She claims to be from Ontario - Pat Bastian is a ******* from Texas.
Yup, it's her.

-L.

On 2006-04-03, -L. > wrote:

> She claims to be from Ontario - Pat Bastian is a ******* from Texas.
> Yup, it's her.

ROFLMAO!!

(gimme some vodka for my ginger ale!

nb

hi r u there?

-L. wrote:

> Serene wrote:
>
>>On Mon, 3 Apr 2006 12:28:29 -0400, "AC" > wrote:
>>
>>
>>>OMG!!!!! PATCHES STOLE THIS RECIPE FROM THE INTERNET!!
>>>
>>>http://www.geocities.com/p_bastian/meats.html
>>>
>>>scroll down to #11 and you'll find the recipe word for word. what do you have
>>>to say for yourself now patches?! thief!
>>
>>Do we know Patches isn't "Pat", the owner of the site?
>>
>>http://www.geocities.com/p_bastian/page2.html
>
>
> She claims to be from Ontario - Pat Bastian is a ******* from Texas.
> Yup, it's her.
>
> -L.
>

Isn't that libel? Accusing someone of being a ******* when they aren't?
Tsk tsk, no cookie for you

--
There is a thief amongst us who likes to steal other posters pics and
post them as their own. This constitutes copyright infringement and
theft of intellectual property. This is contrary to DMCA of 1998
punishable by law. The same thief likes to harass other posters and is
an internet stalker. This thief likes to use intimidation to harass
other posters on rfc.

~patches~ wrote:

> -L. wrote:
>
> > Serene wrote:
> >
> >>On Mon, 3 Apr 2006 12:28:29 -0400, "AC" > wrote:
> >>
> >>
> >>>OMG!!!!! PATCHES STOLE THIS RECIPE FROM THE INTERNET!!
> >>>
> >>>http://www.geocities.com/p_bastian/meats.html
> >>>
> >>>scroll down to #11 and you'll find the recipe word for word. what do you
have
> >>>to say for yourself now patches?! thief!
> >>
> >>Do we know Patches isn't "Pat", the owner of the site?
> >>
> >>http://www.geocities.com/p_bastian/page2.html
> >
> >
> > She claims to be from Ontario - Pat Bastian is a ******* from Texas.
> > Yup, it's her.
> >
> > -L.
> >
>
> Isn't that libel? Accusing someone of being a ******* when they aren't?
> Tsk tsk, no cookie for you

isn't that snarky sarcasm? oh wait, it probably escaped you.

>>
>
> Isn't that libel? Accusing someone of being a ******* when they aren't?
> Tsk tsk, no cookie for you

If someone would call me a *******, I wouldn't take that as accusatory.
Although some tones can be accusatory.

One way or another, I took -L's comment as factual (didnt check for
facts on the website in question, because who knows what's true on the
Internet anyway).

~patches~ wrote:

> Enjoy
>
> 1 boneless top round steak [about 1 lb, 1" thick]
> 1/3 c corn starch
> 1 c uncooked long grain rice
> 1/2 c vegetable oil
> 1 c water
> 3 med. green peppers, cut into strips
> 3 med. onions, sliced
> 2 cloves garlic, crushed
> 1/2 c soy sauce
>
> Cut meat into 1/4" slices. Toss with cornstarch until well-coated.
> Start cooking rice following label directions. Saute meat a few slices
> at a time in 1/4 c of the oil in a large skillet until browned. Place
> on warm platter. Saute peppers, onions and garlic in remain oil in
> skillet until tender. Return meat to skillet. Stir in soy sauce and
> water. Continue cooking, stirring until sauce thickens. Serve over hot
> cooked rice.
>
>

Patches:

Your recipie made me want to buy some beef for dinner tonight. Think i
will make the following, as i had my favorite chicken fried steak just a
week ago. The following is a 'faux' Mexican dish "Tex - Mex" at best
but i like it a lot.

Steak Ranchero
--------------
1/4 cup butter or margerine or cooking oil (no olive oil!)

1/4 cup canola oil

2 pounds beef flank steak, cut into 1/2 inch cubes

1 onion, sliced crosswise

4 garlic cloves, minced

2 fresh jalapeno chiles, sliced crosswise

1/2 cup chopped fresh cilantro

3 tomatoes, cut into wedges

1 red or green bell pepper, diced

1 tsp ground cumin

Cooked rice to serve

Corn tortillas, warmed to serve

Heat butter and oil in a large skillet over medium high heat. Add steak,
onion, garlic and chiles. Cook, stirring occasionally, about 4 minutes
or until steak is lightly browned, but still rare in center. Add
cilantro, tomatoes, bell pepper and cumin and cook 2 or 3 minutes or
until bell pepper is softened. Serve with brown rice and flour
tortillas. Makes 6 to 8 servings.
---
JL

Joseph Littleshoes wrote:

> ~patches~ wrote:
>
>> Enjoy
>>
>> 1 boneless top round steak [about 1 lb, 1" thick]
>> 1/3 c corn starch
>> 1 c uncooked long grain rice
>> 1/2 c vegetable oil
>> 1 c water
>> 3 med. green peppers, cut into strips
>> 3 med. onions, sliced
>> 2 cloves garlic, crushed
>> 1/2 c soy sauce
>>
>> Cut meat into 1/4" slices. Toss with cornstarch until well-coated.
>> Start cooking rice following label directions. Saute meat a few
>> slices at a time in 1/4 c of the oil in a large skillet until
>> browned. Place on warm platter. Saute peppers, onions and garlic in
>> remain oil in skillet until tender. Return meat to skillet. Stir in
>> soy sauce and water. Continue cooking, stirring until sauce
>> thickens. Serve over hot cooked rice.
>>
>>
>
> Patches:
>
> Your recipie made me want to buy some beef for dinner tonight. Think i
> will make the following, as i had my favorite chicken fried steak just a
> week ago. The following is a 'faux' Mexican dish "Tex - Mex" at best
> but i like it a lot.
>

Ooops... copied the recipe from file, i have altered it according to
something told me at a local Mexican restaurant. I set the steak to
brown in oil, then drain & simmer in a couple of cups of tomato sauce
for a hour or two till the steak is fork tender. Then add all the
seasonings and simmer for 10 - 15 more minutes till the peppers are
tender. By slicing the steak very thin the following recipe will work
just fine, but i like to use the big cubes of steak and they really need
to be simmered to tenderize.

> Steak Ranchero
> --------------
> 1/4 cup butter or margerine or cooking oil (no olive oil!)
>
> 1/4 cup canola oil
>
> 2 pounds beef flank steak, cut into 1/2 inch cubes
>
> 1 onion, sliced crosswise
>
> 4 garlic cloves, minced
>
> 2 fresh jalapeno chiles, sliced crosswise
>
> 1/2 cup chopped fresh cilantro
>
> 3 tomatoes, cut into wedges
>
> 1 red or green bell pepper, diced
>
> 1 tsp ground cumin
>
> Cooked rice to serve
>
> Corn tortillas, warmed to serve
>
> Heat butter and oil in a large skillet over medium high heat. Add steak,
> onion, garlic and chiles. Cook, stirring occasionally, about 4 minutes
> or until steak is lightly browned, but still rare in center. Add
> cilantro, tomatoes, bell pepper and cumin and cook 2 or 3 minutes or
> until bell pepper is softened. Serve with brown rice and flour
> tortillas. Makes 6 to 8 servings.
> ---
> JL
>