Easy Pepper Steak with Rice
Don’t have a large skillet? Stir-fry the vegetables in a separate pan, and then combine with the beef and the broth.
Serves: 4Hands-on: 20 minutesTotal: 25 minutesDifficulty: Easy
- 1½ lb. beef sirloin
- ¼ cup beef broth
- 1½ Tbsp. soy sauce
- 1 tsp. Worcestershire sauce
- ½ tsp. sugar
- 1 tsp. cornstarch
- 2 Tbsp. olive oil
- 1 garlic clove, peeled and thinly sliced
- 1 medium red bell pepper, seeded and sliced
- 1 medium green bell pepper, seeded and sliced
- 2 cups cooked rice
- Cut the beef into thin strips 2½" to 3" long. (It’s easiest to do this if the steak is still slightly frozen.) In a small bowl, stir together the beef broth, soy sauce, Worcestershire sauce, and sugar. Whisk in the cornstarch.
- In a large skillet, heat the oil over medium-high heat. Add the garlic, cook for a few seconds, then add the beef to the pan. Let sear for 30 seconds, and then stir-fry for 4 to 5 minutes, until the pinkness has gone.
- Push the steak to the sides and add the bell peppers to the pan. Stir-fry for 2 to 3 minutes, until the peppers are softened. Stir the beef broth mixture and pour it into the middle of the pan, stirring quickly to thicken.
- Let simmer for 5 minutes. Serve over rice.