This was fantastic...I kind of miscalculated the amounts of ginger and garlic, but the result was fantastic. The ginger plays a key role in the dish, and it compliments the hot of the red pepper, and the tang of the garlic perfectly. I didn't use red bells, because of the cost in my area(at $2.99a pound, you'd probably agree), but the green pepper was perfect, nontheless. I did have to make my own chile paste using tomato paste, hot sauce, chile owder, and paprika, but the effect was the same. Everyone gobbledit up, and my friend, an aspiring chef, told me that he would make this at home, quite the compliment. Thank you for such a great way to use ordinary ground beef!!
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