Pepper Steak and Rice

pepper steak and rice (3)

 

Threw this together on a whim the other day. We made too much steak the night before (Yes, there IS such a thing as too much steak when you splurge on a Tomahawk steak, those things are HUGE), my husband had the great idea of making pepper steak and rice for dinner the next night. I looked at a few different recipes since I’ve never made a sauce for it on my own, and took all the yummy sounding parts of each, and this is the sauce I came up with!

Ingredients:
2 C. Beef Broth (or 2 cups water and three beef bullion cubes)
1/2 TBSP onion powder
1 TBSP Garlic powder
1 Tsp ground ginger
1/4 C Soy Sauce.
2 TBSP corn starch
2 TBSP COLD Water
Bell Peppers (we had orange and red on hand, green would be great too)
Steak, cooked to your liking, cut in cubes or strips
Onions (optional, we didn’t have any on hand on this night)
Cooked Rice

Directions:
Combine broth, onion powder, garlic powder, ground ginger and soy sauce in a pan. Mix well- you will have some lumps at first, but as your keep stirring and the sauce heats up, they will go. Add peppers, steak, and onions. Allow the mixture to simmer for about 5 minutes. Make a slurry with corn starch and the coldest water you can get from the tap, whisk together in a small bowl or cup. Add the slurry to your sauce mixture and immediately start stirring to combine and thicken your sauce. Remove from heat once mixed together. Serve over cooked rice.

 

Even the leftovers are amazing with this meal! This would also go well with broccoli instead of peppers and with noodles instead of rice.

I hope you enjoy!
–Ashley

 

Pepper Steak and rice (2)peppersteakandrice

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