Pepper Steak with Jasmine Rice

Experience the delightful fusion of succulent steak strips and vibrant bell peppers, all enveloped in a savory sauce. Paired with fluffy jasmine rice, this Pepper Steak dish promises a hearty and satisfying meal that's perfect for any occasion.

Ingredients

🥩 1 to 2 pounds of flank steak, cut into thin strips
🌶️ 2 bell peppers (any color)
🧅 1 large onion
🧄 3 cloves of garlic, chopped
🌿 1 tablespoon of ginger (fresh or paste)
🥣 1 cup of beef broth
🥢 1/3 cup of hoisin sauce
🧂 1/3 cup of soy sauce
🌽 1 tablespoon of cornstarch
🫒 2 tablespoons of oil
🌶️ 1/4 teaspoon of crushed red peppers
🧂 1/4 teaspoon of black pepper
🧂 1/4 teaspoon of salt

🍚 4 cups of jasmine rice, washed and soaked for 20 minutes, then drained
🫒 2 tablespoons of oil
🧂 1 tablespoon of salt
💧 4 cups of hot water

Instructions

1- Prepare the Ingredients:

Slice the bell peppers and onion.
Chop the garlic.

2- Make the Sauce:

In a bowl, combine 1 cup of beef broth, 1 tablespoon of cornstarch, 1/3 cup of soy sauce, and 1/3 cup of hoisin sauce.
Mix well and set aside.

3- Cook the Steak:

Heat a skillet on high heat and add 2 tablespoons of oil.
Add the sliced steak strips to the skillet and cook for 5 to 7 minutes until browned.
Add the chopped garlic and 1 tablespoon of ginger to the skillet.
Stir-fry for about 30 seconds to release the aromas.

4- Combine Ingredients:

Add the crushed red peppers, black pepper, and salt to taste.
Add the sliced onions and bell peppers to the skillet.
Sauté for about 1 minute.

5- Add the Sauce:

Pour the prepared sauce into the skillet and mix everything together.
Cook for an additional 3 to 5 minutes until the sauce thickens.
Turn off the heat when done.

6- Cook the Jasmine Rice:

In a pot on the stove, heat 2 tablespoons of oil and add the drained rice.
Sauté the rice for a couple of minutes.
Add 1 tablespoon of salt and 4 cups of hot water to the pot.
Cover and let the water reduce on high heat.
Once reduced, lower the heat to very low, cover again, and cook for 15 to 20 minutes until the rice is fluffy and cooked through.

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
Servings: 4-6
Calories per Serving: Approx. 650
Proteins: 37g
Fats: 18g
Carbohydrates: 84g
Equipment: Skillet, pot, mixing bowls