SKILLET PEPPER STEAK AND RICE

By stepjo7269

Southern Living magazine

Ingredients

• Directions:
• 1 (3.5 oz) bag success white rice
• 1 (10 ½ oz) can beef broth
• 3 tablespoons cornstarch, divided
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• 2 teaspoons minced fresh or 1 teaspoon ground ginger
• ½ teaspoon garlic-chili sauce (optional)
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 pound boneless top sirloin steak, cut into thin slices
• 1 tablespoon vegetable oil
• 2 teaspoons sesame oil
• 1 green bell pepper, sliced
• 1 medium-size red onion, sliced
• ½ ( 8 oz) container sliced fresh mushrooms
• 1 garlic clove, pressed
• ● Prepare rice according to package directions; set aside.
• ● Whisk together beef broth, 1 tablespoon cornstarch, soy sauce, sugar, ginger, and if desired, garlic-chili sauce; set aside.
• ● Combine remaining 2 tablespoons cornstarch, salt, and pepper; dredge steak slices in mixture.
• ● Heat oils in a large skillet or wok over medium-high heat; add steak, and stir-fry 4 minutes or until browned.
• ● Add bell pepper, onion, and mushrooms; stir-fry 8 minutes or until tender. Add garlic; stir-fry 1 minute.
• ● Stir in broth mixture. Bring to a boil; reduce heat, and simmer 3 to 5 minutes or until thickened.
• ● Remove from heat; stir in rice.

Details

Servings 4

Preparation

Step 1

As above.