Pepper Steak with White Rice
Pepper Steak with White Rice
Ingredients
For the Steak and Marinade
- 1 1/2 pounds top sirloin steak, thinly sliced into strips
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon chicken or beef bouillon powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon granulated sugar
- 1 teaspoon fresh ginger, grated into a paste
- 1 teaspoon garlic, grated
- 1/2 teaspoon baking soda
For the Vegetables
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 3 green onions, chopped, white/light green bottoms separated from green tops
For the Sauce and Serving
- 2 tablespoons avocado oil
- 1 cup beef broth
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1/4 teaspoon black pepper, or to taste
- 4 cups cooked white rice, hot, for serving
Instructions
- 1
In a large bowl, combine the thinly sliced steak strips with salt, black pepper, chicken or beef bouillon powder, garlic powder, onion powder, 2 tablespoons soy sauce, rice vinegar, Worcestershire sauce, granulated sugar, grated ginger paste, grated garlic, and baking soda. Mix thoroughly with tongs until the steak is evenly coated. Cover the bowl and let the steak marinate at room temperature for at least 30 minutes.
⏱️ 5 min
- 2
While the steak is marinating, chop the yellow onion, red bell pepper, and green bell pepper. Chop the green onions, separating the white/light green bottoms from the green tops.
⏱️ 10 min
- 3
Heat 2 tablespoons of avocado oil in a large skillet or wok over medium-high heat until shimmering. Add the marinated steak strips in a single layer, working in batches if necessary to avoid overcrowding the pan. Sear for 2-3 minutes per side until a nice crust forms. Remove the seared steak from the skillet and set aside.
⏱️ 10 min
- 4
In the same skillet, add the chopped yellow onion, red bell pepper, green bell pepper, and the white/light green bottoms of the green onions. Sauté for 5-7 minutes, or until the vegetables are tender-crisp.
⏱️ 7 min
- 5
Pour the beef broth and remaining 2 tablespoons of soy sauce into the skillet with the vegetables. Stir in the cornstarch until dissolved and the sauce begins to thicken. Add the additional black pepper to taste.
⏱️ 3 min
- 6
Return the seared steak strips to the skillet with the vegetables and sauce. Add the green tops of the green onions. Stir to combine and allow the mixture to simmer for 2-3 minutes, or until the sauce has thickened and coats the meat and vegetables.
⏱️ 5 min
- 7
Serve the hot Pepper Steak immediately over cooked white rice, drizzling extra sauce over the steak and rice as desired.
Kitchen Tools
Nutrition Facts (per serving)
Pepper Steak with White Rice
Ingredients
For the Steak and Marinade
- 1 1/2 pounds top sirloin steak, thinly sliced into strips
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon chicken or beef bouillon powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon granulated sugar
- 1 teaspoon fresh ginger, grated into a paste
- 1 teaspoon garlic, grated
- 1/2 teaspoon baking soda
For the Vegetables
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 3 green onions, chopped, white/light green bottoms separated from green tops
For the Sauce and Serving
- 2 tablespoons avocado oil
- 1 cup beef broth
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1/4 teaspoon black pepper, or to taste
- 4 cups cooked white rice, hot, for serving
Instructions
- 1
In a large bowl, combine the thinly sliced steak strips with salt, black pepper, chicken or beef bouillon powder, garlic powder, onion powder, 2 tablespoons soy sauce, rice vinegar, Worcestershire sauce, granulated sugar, grated ginger paste, grated garlic, and baking soda. Mix thoroughly with tongs until the steak is evenly coated. Cover the bowl and let the steak marinate at room temperature for at least 30 minutes.
⏱️ 5 min - 2
While the steak is marinating, chop the yellow onion, red bell pepper, and green bell pepper. Chop the green onions, separating the white/light green bottoms from the green tops.
⏱️ 10 min - 3
Heat 2 tablespoons of avocado oil in a large skillet or wok over medium-high heat until shimmering. Add the marinated steak strips in a single layer, working in batches if necessary to avoid overcrowding the pan. Sear for 2-3 minutes per side until a nice crust forms. Remove the seared steak from the skillet and set aside.
⏱️ 10 min - 4
In the same skillet, add the chopped yellow onion, red bell pepper, green bell pepper, and the white/light green bottoms of the green onions. Sauté for 5-7 minutes, or until the vegetables are tender-crisp.
⏱️ 7 min - 5
Pour the beef broth and remaining 2 tablespoons of soy sauce into the skillet with the vegetables. Stir in the cornstarch until dissolved and the sauce begins to thicken. Add the additional black pepper to taste.
⏱️ 3 min - 6
Return the seared steak strips to the skillet with the vegetables and sauce. Add the green tops of the green onions. Stir to combine and allow the mixture to simmer for 2-3 minutes, or until the sauce has thickened and coats the meat and vegetables.
⏱️ 5 min - 7
Serve the hot Pepper Steak immediately over cooked white rice, drizzling extra sauce over the steak and rice as desired.