I also threw together another stir-fry of red, green, and yellow bell peppers with tuna and Teriyaki sauce (and, again, a touch of Sriracha) over rice. Again, not earth-shatteringly innovative, but it hardly took any time to actually cook. And Joe, who doesn’t care for Teriyaki or cooked tuna, actually liked it and had seconds. BAM.
When I’m not making seriously cheesy, starchy, beefy midwestern comfort food (commonly referred to as “stick-to-your-ribs” fare. Or, as I prefer, “food that hugs you.”), my other favorite cuisine to cook and eat is SPICY Asian-influenced meals. I mean, kick-you-in-the-face spicy, mouth-on-fire, veggie-filled delicious-ness. By the way, I am not the type who gracefully eats spicy food. I tend to sweat and cry, but I just love heat! See below.
Again, not one of my fanciest dinners, (It’s just rice, broccoli and beef). BUT, when you have a kid, it’s kind of nice to be able to throw together quick meals. And I created my own sauce for this dish using soy sauce, rice vinegar, Sriracha, and orange-pineapple juice.