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Pepper Steak with Rice
Pepper Steak with Rice
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Prep Time:
15 minutes
Total Time:
45 minutes
Spicy bell pepper beef steak ready in 45 minutes for a flavorful dinner.
Ingredients:
  • 1 1/2-lb beef top round or sirloin steak, 3/4 to 1 inch thick
  • 3 tablespoons vegetable oil
  • 1 cup water
  • 1 medium onion, cut into 1/4-inch slices
  • 1 clove garlic, finely chopped
  • 1/2 teaspoon finely chopped gingerroot or 1/4 teaspoon ground ginger
  • 2 medium green bell peppers, cut into 3/4-inch strips
  • 1 tablespoon cornstarch
  • 2 teaspoons sugar, if desired
  • 2 tablespoons soy sauce
  • 2 medium tomatoes
  • 6 cups hot cooked rice
Instructions:
  • Trim excess fat from the beef and slice into thin strips measuring 2x1/4 inches. For easier slicing, partially freeze the beef for 30 to 60 minutes.
  • Heat oil in a 12-inch skillet over medium-high heat. Cook beef for about 5 minutes, turning frequently, until browned.
  • Combine water, onion, garlic, and gingerroot in a pot. Bring to a boil, then lower the heat. Cover and simmer for 12 to 15 minutes if using round steak, or 5 to 8 minutes if using sirloin steak. Add bell peppers during the last 5 minutes of simmering, cooking until the beef is tender and the peppers are crisp-tender.
  • Combine cornstarch, sugar, and soy sauce in a small bowl; add to beef mixture. Cook, stirring constantly, until thickened and boiling. Boil and stir for 1 minute; then simmer on low heat.
  • Cut each luscious tomato into 8 juicy wedges and arrange them atop the savory beef mixture. Allow the flavors to mingle over gentle heat for approximately 3 minutes until the tomatoes are warmed. Serve alongside a steaming bed of fluffy rice.

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