Skillet Pepper Steak and Rice

Misc. Sources

Makes 4-6 servings

    3 1/2 ounces rice                                              
    10 1/2 ounces beef broth                                       
    3 tablespoons cornstarch div.                                  
    2 tablespoons soy sauce                                        
    1 teaspoon sugar                                               
    2 teaspoons mince ginger or 1 tsp. ground                      
    1/2 teaspoon garlic chili sauce (opt)                          
    1/2 teaspoon salt                                              
    1/2 teaspoon pepper                                            
    1 pound boneless beef sirloin steaks cut thin slices           
    1 tablespoon vegetable oil                                     
    2 teaspoons sesame oil                                         
    1 green bell pepper sliced                                     
    1 med. red onion sliced                                        
    8 ounces mushrooms sliced                                      
    1 clove garlic minced                                          

20 MIN/COOK: 20 MIN

Prepare rice; set aside.

Whisk together beef broth, 1 tablespoon cornstarch, soy sauce, sugar, ginger, and, if desired, garlic-chili sauce; set aside. Combine remaining 2 tablespoons cornstarch, salt, and pepper; dredge steak slices in mixture.

Heat vegetable and sesame oils in a large skillet or wok over medium-high heat; add steak, and stir-fry 4 minutes or until browned. Add bell pepper, onion, and mushrooms; stir-fry 8 minutes or until tender. Add garlic; stir-fry 1 minute. Stir in broth mixture. Bring to a boil; reduce heat, and simmer 3 lo 5 minutes or until thickened. Remove from heat; stir in rice.

MY NOTE: Try 1 tbsp of chili garlic sauce (I used 2 tsp. and it wasn't hot enough).

MXF