Pepper Steak Rice Bowl

Pepper Steak Rice Bowl

Seasoned steak, bell peppers and onions in a thick garlic-ginger sauce, served over rice. A quick and easy dinner that's a complete meal. Delicious and ready in under 30 minutes!

Course Dinner

Cuisine American, Asian

Recipe Type Beef, Bowls, Cast Iron Skillet, Fall, Fall Dinner, Garden Harvest, Healthy Choices, Healthy Dinner, High-Protein Meals, Kid-Friendly, Meal Prep, Quick Dinner, Rice Dishes, Served Hot, Skillet Dishes, Spring Dinner, Summer Dinner

Skill Level Easy

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 492kcal

Author Angela G.

Equipment

cast iron skillet

Ingredients

2 tablespoon vegetable oil
1 green pepper cut into strips
1 red bell pepper
1 onion cut into strips
2 lbs round or sirloin steak cut into strips
salt and pepper to taste
1 tablespoon ginger powder
1 tablespoon garlic powder

Sauce

32 oz beef broth
2 tablespoon tomato paste or ketchup
2 tablespoon soy sauce more or less to taste
1 teaspoon beef bouillon optional for added flavor
1 tbsp honey or sugar more or less to taste

Corn Starch Slurry

2 tablespoon corn starch
2 tablespoon beef broth

Serve with

4 cups cooked white rice warm

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 salt, pepper, garlic, and ginger. Stir and cook for an additional 3-5 minutes or until steak is browned on all sides and onions are translucent and slightly caramelized.
Make sauce. Add remaining broth, tomato paste, soy sauce, beef bouillon, honey, and slurry to the skillet.
Bring to a boil. Stir until well-combined sauce forms then remove from heat.
Serve. Spoon beef, peppers, onions and sauce hot, over bowls of warm 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.

Nutrition