Quick Pepper Steak Recipe

Name: Quick Pepper Steak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. cornstarch; 2 Tbsp. water; 2 Tbsp. soy sauce; 2 Tbsp. oil; dash of pepper; 1 lb. lean sirloin or flank steak, cut diagonally into thin strips; 2 medium green peppers, cut into strips; 1 small garlic clove, crushed; 1 1/4 c. hot water; 1 1/2 c. Minute instant brown rice

Servings: persons

1 Tbsp. cornstarch
2 Tbsp. water
2 Tbsp. soy sauce
2 Tbsp. oil
dash of pepper
1 lb. lean sirloin or flank steak, cut diagonally into thin strips
2 medium green peppers, cut into strips
1 small garlic clove, crushed
1 1/4 c. hot water
1 1/2 c. Minute instant brown rice

1
Range Top:
2
Mix cornstarch, 2 tablespoons water, soy sauce, 1 tablespoon oil and pepper in a bowl; stir in beef.
3
Cover and let stand at least 15 minutes to marinate.
4
Heat remaining oil in skillet.
5
Add beef, green peppers and garlic; cook and stir until meat is brown and peppers are crisp-tender.
6
Add 1 1/4 cups hot water; cook and stir to loosen brown particles and bring mixture to a boil.
7
Stir in rice; simmer 5 minutes.
8
Cover; remove from heat and let stand 5 minutes.
9
Stir before serving.

751

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 Tbsp. cornstarch, 2 Tbsp. water, 2 Tbsp. soy sauce, 2 Tbsp. oil, and more.

Yes, Quick Pepper Steak falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Pepper Steak

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