Pepper Steak and Rice
Pepper Steak and Rice
Ingredients
For the Pepper Steak
- 1 yellow onion, thinly sliced
- 2 red bell peppers, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 1/2 pounds ribeye steaks, thinly sliced (flank steak or skirt steak can also be used)
- 2 teaspoons Kinder's Prime Steak with Black Garlic & Truffle seasoning, or to taste
- 2 teaspoons Kinder's Buttery Steakhouse seasoning, or to taste
- 2 tablespoons avocado oil, divided
- 1/2 teaspoon liquid smoke, divided
For the Rice
- 2 cups Basmati rice, washed
- 3 cups water
- 1/2 teaspoon salt
For the Gravy
- 4 cups beef stock
- 1 tablespoon soy sauce
- 1/2 teaspoon liquid smoke, additional
- 1 cup cornstarch
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon garlic powder, or to taste
- 1 teaspoon onion powder, or to taste
- 1/2 teaspoon salt, or to taste
- 1 teaspoon Cajun seasoning, or to taste
For Serving
- 1 pound lemon pepper asparagus, prepared separately, for serving
- 4 buttery dinner rolls, prepared separately, for serving
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Thinly slice the yellow onion, red bell peppers, and green bell pepper. Set aside.
⏱️ 5 min
- 2
Slice the ribeye steaks very thinly against the grain. A sharp knife will make this easier.
⏱️ 5 min
- 3
Place the thinly sliced steak in a large bowl. Season with Kinder's Prime Steak with Black Garlic & Truffle seasoning and Kinder's Buttery Steakhouse seasoning. Add 1 tablespoon of avocado oil and 1/2 teaspoon of liquid smoke. Mix thoroughly with tongs to ensure the steak is well coated.
⏱️ 5 min
- 4
Wash the 2 cups of Basmati rice. In a medium saucepan, combine the washed rice, 3 cups of water, and 1/2 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
⏱️ 25 min
- 5
In a separate bowl, combine the 4 cups of beef stock, 1 tablespoon of soy sauce, the additional 1/2 teaspoon of liquid smoke, and 1 cup of cornstarch. Season with black pepper, garlic powder, onion powder, salt, and Cajun seasoning. Whisk the mixture until well combined and smooth, ensuring no lumps of cornstarch remain.
⏱️ 5 min - 6
Heat the remaining 1 tablespoon of avocado oil in a large pan or Dutch oven over medium-high heat. Add the seasoned steak to the hot pan and cook for 2-3 minutes, stirring occasionally, until it gets a little color on the outside. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 5 min
- 7
Add the sliced bell peppers and onions to the pan with the steak. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
⏱️ 7 min
- 8
Pour the prepared gravy mixture into the pan with the steak and vegetables. Be sure to scrape out any remaining seasonings from the gravy bowl into the pan.
⏱️ 1 min
- 9
Bring the mixture to a gentle simmer, then reduce heat to low, cover the pan, and let it simmer for 10-15 minutes, stirring occasionally, until the gravy thickens to your desired consistency. If the gravy becomes too thick, you can thin it out with a little extra beef stock or water.
⏱️ 15 min
- 10
To plate, scoop a generous portion of the cooked Basmati rice onto each plate. Layer the pepper steak mixture generously on top of the rice, allowing the rich gravy to drip down. Serve immediately alongside separately prepared lemon pepper asparagus and a warm buttery dinner roll. Garnish with fresh chopped parsley.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Pepper Steak and Rice
For the Pepper Steak
- 1 yellow onion, thinly sliced
- 2 red bell peppers, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 1/2 pounds ribeye steaks, thinly sliced (flank steak or skirt steak can also be used)
- 2 teaspoons Kinder's Prime Steak with Black Garlic & Truffle seasoning, or to taste
- 2 teaspoons Kinder's Buttery Steakhouse seasoning, or to taste
- 2 tablespoons avocado oil, divided
- 1/2 teaspoon liquid smoke, divided
For the Rice
- 2 cups Basmati rice, washed
- 3 cups water
- 1/2 teaspoon salt
For the Gravy
- 4 cups beef stock
- 1 tablespoon soy sauce
- 1/2 teaspoon liquid smoke, additional
- 1 cup cornstarch
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon garlic powder, or to taste
- 1 teaspoon onion powder, or to taste
- 1/2 teaspoon salt, or to taste
- 1 teaspoon Cajun seasoning, or to taste
For Serving
- 1 pound lemon pepper asparagus, prepared separately, for serving
- 4 buttery dinner rolls, prepared separately, for serving
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Thinly slice the yellow onion, red bell peppers, and green bell pepper. Set aside.
⏱️ 5 min - 2
Slice the ribeye steaks very thinly against the grain. A sharp knife will make this easier.
⏱️ 5 min - 3
Place the thinly sliced steak in a large bowl. Season with Kinder's Prime Steak with Black Garlic & Truffle seasoning and Kinder's Buttery Steakhouse seasoning. Add 1 tablespoon of avocado oil and 1/2 teaspoon of liquid smoke. Mix thoroughly with tongs to ensure the steak is well coated.
⏱️ 5 min - 4
Wash the 2 cups of Basmati rice. In a medium saucepan, combine the washed rice, 3 cups of water, and 1/2 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
⏱️ 25 min - 5
In a separate bowl, combine the 4 cups of beef stock, 1 tablespoon of soy sauce, the additional 1/2 teaspoon of liquid smoke, and 1 cup of cornstarch. Season with black pepper, garlic powder, onion powder, salt, and Cajun seasoning. Whisk the mixture until well combined and smooth, ensuring no lumps of cornstarch remain.
⏱️ 5 min - 6
Heat the remaining 1 tablespoon of avocado oil in a large pan or Dutch oven over medium-high heat. Add the seasoned steak to the hot pan and cook for 2-3 minutes, stirring occasionally, until it gets a little color on the outside. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 5 min - 7
Add the sliced bell peppers and onions to the pan with the steak. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
⏱️ 7 min - 8
Pour the prepared gravy mixture into the pan with the steak and vegetables. Be sure to scrape out any remaining seasonings from the gravy bowl into the pan.
⏱️ 1 min - 9
Bring the mixture to a gentle simmer, then reduce heat to low, cover the pan, and let it simmer for 10-15 minutes, stirring occasionally, until the gravy thickens to your desired consistency. If the gravy becomes too thick, you can thin it out with a little extra beef stock or water.
⏱️ 15 min - 10
To plate, scoop a generous portion of the cooked Basmati rice onto each plate. Layer the pepper steak mixture generously on top of the rice, allowing the rich gravy to drip down. Serve immediately alongside separately prepared lemon pepper asparagus and a warm buttery dinner roll. Garnish with fresh chopped parsley.
⏱️ 2 min