RCI-SP.004.0035.001
Bell Pepper Steak
Bell Pepper Steak from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 1 1/2 unit
- 3 unit
- c. sliced green onions1 unit
- green peppers2 unitin strips
- lb. lean Beef1 unitcut 1/2" thick
- 2 unit
- c. each water and soy sauce1/4 unit
- fresh tomatoes2 largecut in eighths
- Tbs. butter or margarine2 unit
- Tbs. paprika1 unit
- garlic2 clovescrushed
Method
1
Cut the lean beef into 1/2-inch thick slices and pat dry with paper towels. Season with paprika on both sides.
2
Heat 2 tablespoons butter or margarine in a large skillet over medium-high heat until it shimmers. Working in batches, sear the beef slices for 2-3 minutes per side until browned, then set aside.
3
Add crushed garlic to the same skillet and cook for 30 seconds until fragrant. Stir in the green pepper strips and cook for 3-4 minutes until slightly softened but still crisp.
4 minutes
4
In a small bowl, whisk together the cornstarch, 1/4 cup water, and 1/4 cup soy sauce until smooth. Set aside.
5
Pour the beef broth into the skillet with the vegetables and bring to a simmer. Return the seared beef to the skillet and stir gently.
2 minutes
6
Add the fresh tomato pieces and sliced green onions to the skillet. Slowly pour in the cornstarch mixture while stirring constantly to prevent lumps.
1 minutes
7
Simmer for 8-10 minutes, stirring occasionally, until the sauce thickens and the beef is cooked through. The sauce should coat the back of a spoon.
10 minutes
8
Taste and adjust seasoning with additional soy sauce or paprika if needed. Serve the bell pepper steak mixture over the hot cooked rice, dividing evenly among four plates.