Pepper Steak and Rice
A delicious steak and pepper dish that is so full of flavor and perfect for a quick meal or alternative to takeout.
Servings: 4 people
Ingredients
Pepper Steak
- 1 lb steak tips cut into small strips
- 1 medium red pepper sliced thin
- 1 medium green pepper sliced thin
- 1 small package of cremini mushrooms sliced about 4 ounces
- 2 small tomatoes cut into quarters
- 3 cloves of garlic sliced thin
- ½ cup low sodium soy sauce
- 2 tablespoon cornstarch
- salt and pepper to taste
- 2 tablespoon vegetable oil
Rice
- 1 cup Long grain rice. You can also use a shorter grain rice if you prefer.
- 1 ¾ cup Water
- 1 tablespoon Unsalted butter
- ½ teaspoon kosher salt
Instructions
Make the Rice
- In a medium sauce pan over medium heat, add butter and allow to melt.1 tablespoon Unsalted butter
- Add rice and mix around until coated in butter.1 cup Long grain rice.
- Turn up the heat to high.
- Add water and bring to a boil.1 ¾ cup Water
- When boiling, add salt and stir.½ teaspoon kosher salt
- Cover and cook for 10 minutes or until all the water has been absorbed.
- Set aside with the lid on.
Make the Pepper Steak
- Preheat a large saute pan or wok over medium-high heat.
- Carefully add 1 tablespoon of your vegetable oil and let that heat nice and hot
- Once your pan is pre-heated, add your meat to the pan and sear for 3 minutes on first side1 lb steak tips
- Flip your meat over and sear the other side for another 2-3 minutes until it gets a nice brown color on the outside. If your meat has too much moisture, spoon out any liquid from your pan to ensure the meat sears properly.
- Once the meat is seared, remove from the pan on to a large plate and place the pan back over the heat.
- Now add the remaining 1 tablespoon of vegetable oil
- Next, add your peppers and mushrooms to the pan and cook for about 5 minutes flipping them occasionally1 medium red pepper, 1 small package of cremini mushrooms sliced, 1 medium green pepper
- Now add your garlic and cook for another 2 minutes3 cloves of garlic
- While your garlic is cooking, take your cornstarch and 1 tablespoon of your soy sauce and add that to a small bowl and mix well to form a slurry.2 tablespoon cornstarch
- Mix this slurry and the remaining soy sauce, quartered tomatoes and the seared meat into the pan of vegetables.2 small tomatoes cut into quarters, ½ cup low sodium soy sauce
- Mix well and reduce heat to low.
- Cover your pan with a lid or aluminum foil and let it cook for 2-3 minutes
- Remove lid and give the pepper steak a good stir.
- Add a pinch of salt and a few twists of fresh black pepper and taste for any additional seasoning neededsalt and pepper to taste
- Serve immediately along side white rice or your favorite side dish.
Notes
Storing Leftovers:
If you have any leftovers, all it to come to room temperature then place it in a container with a tight-fitting lid. Store in the fridge for up to 2 days.Reheating:
To reheat the pepper steak, place the steak in aluminum foil then seal well. Place in a preheated 350-degree oven for 20 minutes or until it is nice and hot all the way through.Nutrition
Calories: 344kcal | Carbohydrates: 10g | Protein: 25g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 69mg | Sodium: 1124mg | Potassium: 476mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1059IU | Vitamin C: 62mg | Calcium: 18mg | Iron: 3mg
Nutrition Values are estimates only.
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