This recipe for Pepper Steak over Rice is really easy, flavorful, and surprisingly filling. It’s also really quick to pull together too if you don’t have a lot of time.
We’ve also provided a really quick marinade to use on the beef. Serve this dish with a nice fresh green salad and a nice fluffly roll!
Easy Pepper Steak Over Rice
1 lb. flank steak
1 green pepper
2-3 green onions
l/ 2 teaspoon sugar
3 T. oil (vegetable or canola, not sesame oil)
Marinade for the Beef:
2 T. soy sauce (regular or lite)
1 T. white wine (cooking or regular)
4 teaspoons cornstarch
4 teaspoons water
1 teaspoon salt
Measure marinade ingredients into a large plastic bag or large bowl and put aside. (Less clean up with plastic bag!) Slice beef into thin strips cross-wise (across the grain). By the way, if you partially freeze the meat, it will make it much easier to slice. Add meat to marinade ingredients and let soak for ten minutes or longer, if needed.
While marinating the beef, clean out seeds from green peppers and then cut them into thin slices. Slice green onions as well.
Heat 3 T. oil in pan, fry beef and stir briskly over medium-high to high heat until done. Add green peppers and onion and sprinkle sugar and salt over the mixture and mix thoroughly. Yummy!