Pepper Steak and Rice is a classic dish that blends tender strips of beef with sautéed vegetables in a savory sauce, served over fluffy rice. This recipe, ideal for weeknights or when you want a meal ready in under 4 hours, offers a balance of flavors and textures that’s sure to satisfy. Let’s delve into the details to help you master this delightful recipe.
Ingredients:
- 1 pound boneless round steak: Trimmed of excess fat and sliced into thin 2 x 1/4-inch strips.
- 2 tablespoons butter
- 1 tablespoon margarine
- 1 green pepper: Sliced
- 1 onion: Sliced
- 1 celery stalk: Sliced
- 1/2 cup mushrooms: Sliced
- 1/4 cup soy sauce
- Pepper: To taste
- 3 tablespoons water
- 1 tablespoon cornstarch
- Cooked rice: For serving
Nutrition Information (per serving):
- Calories: 299.2
- Fat: 17.2g
- Saturated Fat: 8.1g
- Cholesterol: 84.4mg
- Sodium: 1117mg
- Carbohydrates: 8.1g
- Fiber: 1.7g
- Sugars: 3.3g
- Protein: 27.9g
Instructions:
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Preparation: Start by trimming any visible fat from the round steak. Slice the steak across the grain into thin strips, approximately 2 inches long and 1/4 inch wide.
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Sautéing Vegetables: In a large skillet, melt butter and margarine over medium heat. Add the sliced green pepper, onion, and celery. Sauté until the vegetables are tender and slightly caramelized. Remove the vegetables from the skillet, leaving the drippings.
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Browning the Steak: Increase the heat to medium-high. Add the sliced steak to the skillet with the reserved drippings. Brown the steak on all sides until it’s nicely caramelized.
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Simmering: Reduce the heat to medium. Return the sautéed vegetables to the skillet with the browned steak. Add the sliced mushrooms, soy sauce, pepper, and 3 tablespoons of water. Cover the skillet and simmer gently for about 30 minutes, or until the steak is tender.
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Thickening the Sauce: In a small bowl, mix the cornstarch with 1 tablespoon of water until dissolved. Add this cornstarch mixture to the liquid in the skillet. Cook, stirring constantly, until the sauce thickens and becomes smooth.
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Final Assembly: Once the sauce has thickened to your desired consistency, return the cooked steak and vegetables to the skillet. Stir gently to coat everything evenly with the sauce.
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Serving: Serve the pepper steak and vegetables over a bed of hot, cooked rice. The rice serves as a perfect base to soak up the flavorful sauce.
Tips for Success:
- Choosing the Steak: Opt for boneless round steak as it cooks relatively quickly and becomes tender when simmered gently.
- Vegetable Variation: Feel free to adjust the vegetables based on your preference or what you have on hand. Bell peppers, carrots, or snap peas can be delightful additions.
- Sauce Consistency: Adjust the thickness of the sauce by varying the amount of cornstarch slurry added. For a thinner sauce, use less cornstarch mixture; for a thicker sauce, use more.
Serving Suggestions:
Pepper Steak and Rice pairs wonderfully with a fresh garden salad or steamed vegetables for added nutrition and color. Garnish with chopped green onions or fresh parsley for a pop of freshness and presentation.
Conclusion:
This Pepper Steak and Rice recipe from lovewithrecipes.com is a fantastic addition to your repertoire, combining ease of preparation with robust flavors that appeal to the whole family. Perfect for busy evenings when you want a satisfying meal without spending hours in the kitchen, this dish delivers on taste and nutrition. Enjoy the tender beef, savory vegetables, and rich sauce over a bed of fluffy rice—each bite a testament to the simple joys of home cooking.
