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

Cooking Tips:

• For a spicier kick, increase the crushed red pepper.
• Use fresh ginger for a brighter flavor.

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Savory Pepper Steak with Jasmine Rice