Pepper Steak with Rice
Updated: May 20, 2021
Inspired by The Steak Book
Perfect for a weeknight dinner because it is easy to make, filling and satisfying, this recipe for pepper steaks combines salty, fresh and umami in such a harmonious way. If you or one of your family members is vegan, you can easily replace the steak with tofu or seitan for an equally pleasing dish.

Ingredients:
2 lb top round, cut into 1 inch strips
2 tablespoons oil
1/2 yellow onion, sliced
1/2 red onion, sliced
1 clove garlic, minced
Salt and pepper
1 teaspoon Better Than Bouillion Vegetable base stock mixed in 1 cup hot water or 1 cup of your favorite beef or vegetable broth.
1 red pepper, sliced
1 green pepper, sliced
1 tablespoon cornstarch
2 teaspoons soy sauce
1/4 cup water
Yields: serving for 4
Prep Time: 15 minutes
Cook Time: 45-50 minutes
Method:
In a Dutch oven, heat the oil.
Add the onions and garlic. Cook for 5 minutes, then add the beef and the salt and pepper.
Cook for 30 minutes until the beef is tender.
Add the peppers and the broth and cook 10 minutes more.
In a bowl, mix the cornstarch with soy sauce and water. Add it to the beef and cook 5 minutes more until the sauce thickens.
Serve with rice.