Why You’ll Love This Pepper Steak and Rice Recipe
You’ll absolutely love this Pepper Steak and Rice recipe for its incredible flavor and ease of preparation. I can’t get enough of the tender steak paired with vibrant veggies.
The aroma that fills my kitchen while it simmers is simply irresistible. Plus, it comes together in just a few steps, making it perfect for busy weeknights.
I appreciate how the soy sauce adds depth, while the sautéed peppers and onions offer a delightful crunch. Serving it over hot rice creates a comforting meal that warms my soul.
Trust me, once you try this dish, it’ll become a family favorite!
Ingredients of Pepper Steak and Rice
When it comes to whipping up a comforting meal, this Pepper Steak and Rice recipe shines bright. Not only is it packed with flavor, but the ingredients are pretty straightforward, which makes it easy on the grocery list. Plus, there’s something about the combination of tender steak with crunchy veggies that just feels like a warm hug on a plate.
If you’re anything like me, you may even find yourself daydreaming about this dish before you get a chance to cook it. So, let’s explore what you’ll need to gather for this delightful recipe.
Here’s your shopping list for Pepper Steak and Rice:
- 1 lb boneless round steak
- 2 tablespoons butter or margarine
- 1 medium green pepper, cut into strips
- 1 large onion, cut into rings
- 1/2 cup chopped celery
- 1 (4 ounce) can sliced mushrooms, undrained
- 1/4 cup soy sauce
- Pepper (to taste)
- 3 tablespoons water
- 1 teaspoon cornstarch
- 1 tablespoon water (for cornstarch mixture)
- Hot cooked rice (for serving)
Now, before you rush off to the store, let’s chat about a couple of things. First, the boneless round steak is the star of the show, but if you’re feeling adventurous or need to work with what you have, you could swap it for other cuts like flank or sirloin. Just keep in mind that cooking times may vary a bit.
Also, feel free to mix up the veggies! Love carrots? Toss them in. Not a fan of mushrooms? Leave them out! This recipe is flexible, so make it your own.
And don’t forget, the soy sauce adds a savory kick, but if you’re watching your sodium, you can find low-sodium versions. It’s all about creating a dish that you and your loved ones will enjoy. Happy cooking!
How to Make Pepper Steak and Rice
Alright, let’s plunge into making this delicious Pepper Steak and Rice, shall we? First things first, you’ll want to start by prepping your star ingredient: the 1 lb boneless round steak. Trim off any extra fat because nobody needs a chewy bite ruining their dinner experience, right?
Next, slice that steak against the grain into strips about 2 inches long and 1/4 inch thick. That’s the secret to making sure every bite is tender and flavorful.
Now, grab a large skillet and melt 2 tablespoons of butter (or margarine, if that’s your jam) over medium heat. Once it’s melting into a bubbly goodness, toss in your sliced 1 medium green pepper, 1 large onion cut into rings, and 1/2 cup of chopped celery. Sauté those veggies until they’re just tender, which usually takes about 5 minutes.
And trust me, the aroma will have you dreaming about the final dish already. Remove those sautéed beauties and leave the drippings behind in the skillet; we’re going to use those to brown the steak. Add the steak strips to the skillet and cook until they’re nice and brown, about 4-5 minutes.
Once the steak is beautifully browned, it’s time to bring everything together. Add back in your sautéed veggies, along with a 4-ounce can of sliced mushrooms (don’t drain them, we want all that flavor), 1/4 cup of soy sauce, and a sprinkle of pepper to taste.
Pour in 3 tablespoons of water to keep things nice and juicy, then cover the skillet and let it simmer for about 30 minutes. This is where the magic happens—the steak gets tender, and all those flavors meld together. You might want to sneak a taste during this time, just to make sure everything is on track (I know I would).
After simmering, remove the meat and veggies from the skillet, but keep those drippings in there. In a small bowl, mix 1 teaspoon of cornstarch with 1 tablespoon of water until it’s all smooth.
Pour that mixture into the skillet drippings while stirring constantly. This will thicken up those juices into a delightful sauce. Once it’s thickened, return your steak and veggies back to the skillet. Give everything a good mix, and voilà!
Serve it all over some hot cooked rice, and you’ve got yourself a meal that’s satisfying, comforting, and just downright delicious. Enjoy!
Pepper Steak and Rice Substitutions & Variations
After whipping up that delightful Pepper Steak and Rice, it’s fun to think about how to customize the dish to suit your taste or accommodate what you have on hand.
You can easily swap out the round steak for chicken or tofu for a lighter option. If you’re not a fan of green peppers, try using red or yellow ones instead.
For a twist, add pineapple chunks or even some crushed red pepper for heat. You could also use jasmine or brown rice instead of regular rice, giving it a different flavor and texture that I absolutely love.
Additional Tips & Notes
While preparing your Pepper Steak, keep in mind a few tips that can elevate the dish. First, let the steak marinate in soy sauce for at least 30 minutes to enhance its flavor.
When sautéing the vegetables, I like to add a pinch of garlic for extra depth. Also, don’t skip the resting time for the meat after cooking; it helps retain juices.
If you prefer a thicker sauce, adjust the cornstarch to your liking. Finally, serve the dish over warm rice for a comforting meal that’s sure to impress your family and friends.
Enjoy your cooking adventure!