PEPPER STEAK ON RICE

Pepper Steak on Rice image

Provided by Sheri Hansen

Time 1h30m

Number Of Ingredients 16

Previous Next

1 1/2 c julienned green bell pepper
1 1/2 c julienned red bell pepper
1 1/2 c thin slices of sweet onion
1 clove garlic
1 1/2 can(s) beef broth, reduced sodium
2 medium fresh tomatoes, quartered
dash(es) ginger
1/2 tsp garlic salt
1/2 tsp blk. pepper
1/4 c olive oil, extra virgin
2 lb beef chuck, boneless, cut into 1/4-inch strips
1/4 c lite soy sauce
2 Tbsp corn starch
1/4 c water, cold
sprinkle dash(es) red pepper flakes
1 1/2 c Minute Rice

Steps:

1. Pour olive oil into a large skillet and add chuck steak, which you cut-up into 1/4-inch strips. Add seasonings and soy sauce. Simmer with the lid on for 5-10 minutes, turning after browned.
2. Slice green bell pepper, red bell pepper, onion into narrow strips. Add to mixture above. Continue simmering and add cut up tomatoes (quartered). Sprinkle some red pepper flakes. Use very little; just for a bit of a bite.
3. Prepare the Minute Rice or you may use brown rice if preferred. Next mix the 2 Tbsp corn starch with 1/4 c of water until smooth. Gradually add it to the pepper steak mixture. Simmer until thickened like gravy (20 minutes or longer). If too thick, depending on your taste add more water.
4. Serve the pepper steak over your rice!