Steak and Rice

Recipe View 15 mins Prepare the Steak and Peppers: Thinly slice the steak into 2- to 3-inch strips. Core, seed, and thinly slice the bell pepper into 3-inch strips. (Prep time: 15 minutes)

Recipe View 8 mins Sear the Steak and Sauté the Peppers: Heat the vegetable oil in a large skillet over medium-high heat. Add the steak and cook for 2 to 3 minutes, until lightly browned. Add the bell peppers and cook, stirring occasionally, until the peppers begin to soften and the steak is nicely browned, about 3 to 5 minutes. (Cook time: 5-8 minutes)

Recipe View 10 mins Simmer in Tomato Sauce: Reduce the heat to low. Add the diced tomatoes, soy sauce, garlic powder, ginger, and black pepper to the skillet. Stir well to combine. Cover the skillet and let it simmer gently for 10 minutes, allowing the flavors to meld. (Simmer time: 10 minutes)

Recipe View 2 mins Create the Gravy: In a separate bowl, whisk together the cornstarch and beef bouillon cube with the warm water until the cornstarch is completely dissolved and the bouillon cube has disintegrated. Pour this mixture into the skillet with the steak and peppers. (Prep time: 2 minutes)

Recipe View 10 mins Thicken and Finish: Cover the skillet again and simmer, stirring occasionally, until the sauce thickens to a rich, gravy-like consistency, approximately 10 minutes. (Simmer time: 10 minutes)

Recipe View 2 mins Serve: Remove from heat and serve immediately over hot cooked rice. Enjoy! (Serve time: 2 minutes)