PEPPER BEEF RICE SKILLET

Pepper Beef Rice Skillet image

All cooked up in and served from one pan! Easy to make and easy to clean up. It's a great quick weeknight meal.

Provided by A Day In the Kitchen

Categories World Cuisine Recipes Asian

Time 37m

Yield 6

Number Of Ingredients 14

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Ingredients

½ cup water
¼ cup soy sauce
3 large cloves garlic, minced
1 teaspoon honey
1 teaspoon tapioca starch
1 (2.2 ounce) package beef top sirloin, thinly sliced and cut into bite-size pieces
1 ½ teaspoons salt
1 ½ teaspoons ground black pepper, divided
1 teaspoon onion powder
2 tablespoons light olive oil
3 cups cooked rice
½ cup frozen petite peas
½ cup canned corn, drained
1 tablespoon butter

Steps:

Combine water, soy sauce, garlic, honey, and tapioca starch in a small saucepan over low heat. Bring to a boil. Simmer, stirring constantly, until sauce thickens, about 3 minutes. Remove sauce from heat and let cool.
Pour cooled sauce into a blender; pulse a few times to puree the garlic.
Mix beef with salt, 1 teaspoon black pepper, and onion powder in a bowl.
Heat olive oil in a large skillet over medium-high heat. Add the beef; cook until heated through, 2 to 3 minutes. Add the remaining 1/2 teaspoon pepper, rice, peas, corn, and butter. Cook and stir until beef is no longer pink and mixture is heated through, 7 to 10 minutes. Serve with the garlic sauce.

Nutrition Facts : Calories 404.5 calories, Carbohydrate 28.5 g, Cholesterol 106.8 mg, Fat 14.1 g, Fiber 0.9 g, Protein 38.8 g, SaturatedFat 4.5 g, Sodium 1336.1 mg, Sugar 1.8 g