Pepper Steak With Rice
Pepper Steak With Rice offers a savory and colorful combination of tender beef, green peppers, and fresh tomatoes in a flavorful broth, served over fluffy rice. This hearty dish is perfect for a quick weeknight dinner or a satisfying family meal with bold, well-rounded flavors.
Ingredients
Instructions
- While rice is cooking, pound steak to 1/4-inch thick and cut into 1/4-inch strips.
- Sprinkle meat with paprika and allow to stand while preparing other ingredients.
- Using a large skillet, brown meat in butter.
- Add garlic and beef broth.
- Cover and simmer for 30 minutes.
- Stir in green onions and green pepper strips.
- Cover and cook for an additional 5 minutes.
- Blend cornstarch, water, and soy sauce.
- Stir the mixture into the meat and vegetable mixture.
- Cook, stirring, until thickened, about 2 minutes.
- Add tomatoes and stir gently.
- Serve over beds of fluffy rice.
Tips & Substitutions
For extra flavor, marinate the beef in soy sauce and garlic for 30 minutes before cooking. If you prefer a spicier dish, add crushed red pepper flakes or jalapeños. You can substitute the lean beef round steak with flank steak or sirloin for a different texture. Fresh vegetables like broccoli or snap peas can be added for more color and nutrition.
Serving Suggestions
Serve the pepper steak over the hot cooked rice, ensuring you spoon the savory sauce over the top. For a complete meal, pair it with a side of steamed vegetables or a fresh salad. This dish pairs beautifully with Sylvia'S Shepherd'S Pie for a hearty dinner option or is perfect for meal prep for busy weeks.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use the microwave in short intervals, stirring occasionally, or heat on the stovetop over medium heat, adding a splash of beef broth or water to prevent drying out. This dish reheats well and maintains its flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Pepper Steak With Rice contains roughly 602 calories, with 8g protein, 60g carbohydrates, and 38g fat. It is an excellent source of vitamin C (243% of the Daily Value), vitamin A (49% of the Daily Value), and iron (26% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 748mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dish ahead of time?
Yes, you can prepare the pepper steak a day in advance. Just store it in the refrigerator after cooking. When ready to serve, reheat gently on the stovetop. However, it's best to cook the rice fresh to maintain its texture.
What can I use instead of beef broth?
If you don't have beef broth, chicken broth or vegetable broth can be used as a substitute. For a richer flavor, you can use a mixture of water and soy sauce or a bouillon cube dissolved in water.
How can I add more vegetables to this recipe?
You can easily incorporate more vegetables like mushrooms, carrots, or snap peas to the dish. Just add them along with the green onions and peppers, adjusting the cooking time as needed to ensure they are tender but not overcooked.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).