Ingredients:
½ cup vegetable oil
1 cup parsley, finely chopped
3 Tablespoons red wine vinegar
1 Tablespoon garlic, minced
1 teaspoon chili sauce
1 teaspoon oregano
1 teaspoon salt
½ teaspoon pepper
1.25 pound beef, top round, bottom sirloin, cut into ½” cubes
2 bell peppers, thinly sliced or diced
½ onion, thinly sliced or diced
2 cups brown rice
4 cups water
1 Tablespoon chicken bouillon

Directions:
1. Make the marinade by combining the vegetable oil, parsley, red wine vinegar, garlic, chili sauce, oregano, salt and pepper.
2. Add the beef to the marinade in a zip lock bag or sealed Tupperware. Mix well.
3. Allow to marinade at least 24 hours.
4. When ready, make the rice by adding to a rice cooker with the chicken bouillon.
5. Preheat a pan on medium heat. Add half the beef. Allow to cook through, about 5 minutes.
6. Remove the beef, add the vegetables and saute in the sauce that the beef made. Cook until done with a little crunch about 4 minutes.
7. Remove the vegetables, including the sauce into the same bowl as the cooked beef.
8. Cook the remainder of the beef until cooked through.
9. To plate, scoop about a cup of rice, add the beef and vegetable mixture on top.
10. Garnish with parsley or a drizzle of hot sauce like sriracha.