Peppers, Onions And Steak Over Rice
A vibrant and savory dish featuring tender steak, colorful peppers, onions, and tomatoes in a rich beef broth sauce, perfect for hearty and flavorful meals.
Ingredients
- 1/4 cup Crisco shortening or oil ⓘ
- 1 1/2 pounds lean boneless round steak, cut into 2-inch strips ⓘ
- 2 cloves garlic, minced ⓘ
- 1 (14.5 oz) can whole tomatoes, drained and diced ⓘ
- 1 (10.5 oz) can condensed beef broth, divided
- 2 medium green bell peppers, cut into 2 x 1/4-inch strips ⓘ
- 1 cup sliced green onions and tops ⓘ
- 2 tablespoons cornstarch ⓘ
- 2 tablespoons soy sauce ⓘ
Instructions
- Heat Crisco shortening or Crisco oil in a large skillet over medium-high heat.
- Add the steak strips and minced garlic to the skillet and cook until browned.
- Stir in the drained and diced tomatoes along with one cup of beef broth.
- Cover the skillet and simmer for 15 minutes.
- Add the sliced green peppers and green onions, then cover and simmer for an additional 5 minutes.
- In a separate small bowl, combine the remaining beef broth, cornstarch, and soy sauce, stirring until well blended.
- Pour the cornstarch mixture into the skillet and stir until the sauce thickens.
- Serve the steak and vegetable mixture over cooked rice.
Tips & Substitutions
For a slightly healthier option, consider using olive oil instead of Crisco shortening. If you want to enhance the flavor, marinate the steak strips in soy sauce for at least 30 minutes before cooking. You can also substitute the green bell peppers with red or yellow ones for a sweeter taste. If you're short on time, pre-cooked rice can be a great shortcut.
Serving Suggestions
Serve the steak and vegetable mixture over a bed of fluffy white or brown rice for a hearty meal. This dish pairs beautifully with a side of steamed broccoli or a fresh salad for added crunch. For a different twist, consider serving it with a side of Pineapple Salad In Can for a refreshing contrast to the savory flavors.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a microwave-safe dish and cover with a damp paper towel to retain moisture. Heat on medium power until warmed through, stirring occasionally. You can also reheat it gently on the stovetop over low heat, adding a splash of beef broth if it seems dry.
Nutrition & Diet Analysis (per serving)
Each serving of Peppers, Onions And Steak Over Rice contains roughly 280 calories, with 6g protein, 57g carbohydrates, and 3g fat. It is a good source of vitamin C (18% of the Daily Value), protein (12% of the Daily Value), and iron (12% of the Daily Value). Note that it is relatively high in sodium, at 1622mg per serving (71% 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 use a different type of meat for this recipe?
Yes, you can substitute lean chicken breast or pork tenderloin for the steak. Just adjust the cooking time accordingly, as chicken and pork will cook faster. Ensure the internal temperature reaches a safe level to enjoy a delicious meal.
What kind of rice works best with this dish?
Both jasmine and basmati rice work well, offering a fragrant base that complements the flavors. If you prefer a healthier option, brown rice or cauliflower rice can be used for a nutritious alternative that still holds up nicely under the savory steak and vegetable mixture.
Can I make this dish in advance?
Yes, you can prepare the steak and vegetable mixture in advance. It stores well and tastes even better the next day as the flavors meld. Just cook the rice fresh when you're ready to serve to ensure it remains fluffy and warm.
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).