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

Serves: 4


  • 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.