This pepper steak with gravy is served over white rice. A quick and easy dinner that's a complete meal in one pan. It's filling, delicious and ready in under 30 minutes
2tablespoonWorcestershire sauceoptional for added flavor
1teaspoonbeef bullionoptional for added flavor
1tbsp sugarmore or less to taste
Corn Starch Slurry
2tablespooncorn starch
2tablespoonvegetable broth
Serve with
4cupcooked white ricewarm
Instructions
Cook peppers. Heat oil in a large skillet over medium/high heat. Add bell peppers and cook for 3 minutes, stirring occasionally.
Make slurry. While peppers are cooking, create a corn starch slurry by combining corn starch and 2 tablespoon of broth in a small bowl, stirring together with a fork. Set aside.
Cook onions and steak. Add onions to the skillet then add steak. Sprinkle steak with steak seasoning. Stir and cook for an additional 3-5 minutes or until steak is browned on all sides and onions are translucent and slightly caramelized.
Made sauce. Add remaining broth, tomato paste, Worcestershire sauce, beef bouillon, sugar, and slurry to the skillet. Bring to a boil. Stir until well-combined sauce forms then remove from heat.
Serve beef, peppers and sauce hot, over cooked white rice.
Video
Notes
If you prefer a thicker more gravy-like sauce, increase the amount of corn starch and vegetable broth you add. Just keep the ration 1:1, 1 part corn starch to 1 part broth.Be sure to choose a tender cut of steak to start with since this is a quick-cook recipe, it will not tenderize during the cooking process.