Description
Steak Pepper with Rice is a delightful dish that combines tender strips of beef with vibrant bell peppers, served over a bed of fluffy rice. The dish features a rich, umami sauce with a bold peppery flavor, evoking both rustic home cooking and sophisticated dining.
Ingredients
1.5 lbs Flank Steak or Sirloin (thinly sliced)
2 large Bell Peppers (Red and Green, sliced into strips)
3 cloves Garlic (minced)
1 inch Ginger (minced)
2 cups Jasmine or Basmati Rice (uncooked)
1/4 cup Low-Sodium Soy Sauce
1 tablespoon Coarsely Ground Black Pepper (adjust to taste)
1 tablespoon Cornstarch
2 tablespoons High-Smoke Point Oil (Avocado or Grapeseed)
Instructions
- Begin by rinsing your rice under cold water until it runs clear. Cook according to package directions and set aside
- Take your steak and slice it thinly against the grai
- In a small bowl, combine the soy sauce, minced ginger, minced garlic, cornstarch, and half of the black pepper
- Heat your oil in a large skillet or wok over high heat. Add the steak in a single layer and let it brown undisturbed for 2 minutes
- Remove the beef from the pan and set aside. Add the bell peppers to the same skillet and sauté for 3-4 minutes
- Add the beef back into the pan with the peppers, pour the sauce mixture over the ingredients, and stir constantly for 1-2 minutes until the sauce thickens
- Add the remaining black pepper and toss one last time. Serve the mixture immediately over the prepared rice
Notes
For a lighter alternative, swap rice for cauliflower rice or quinoa. You can also use chicken breast or tofu as a protein alternative.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 1g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 70mg