Pepper Steak with Rice

Pepper Steak

• 1 pound lean round steak
• 1 tablespoon paprika — ground
• 2 tablespoons butter
• 2 cloves garlic cloves — crushed
• 1 ½ cups beef broth
• 1 cup green onions — sliced, including tops
• 2 whole green bell peppers — seeded & cut into ½-inch strips
• 2 tablespoons cornstarch
• ¼ cup cold water
• ¼ cup soy sauce
• 2 whole firm globe tomatoes — cut into 8 wedges each

Rice

• 3 cups hot cooked white rice — from about 1 cup uncooked rice

Optional Additions

• ¼ teaspoon red pepper flakes (optional) — add with the garlic
• 4 oz mushrooms (optional) — sliced; add with the peppers
• 1 teaspoon fresh ginger (optional) — minced; add with the garlic
• ½ teaspoon toasted sesame oil (optional) — stir in after the tomatoes

1. Prepare the Steak: In a medium saucepan, cook enough white rice according to the package directions to make 3 cups, cooking until tender; keep covered and warm. On a cutting board, use the flat side of a meat mallet to pound the steak to about ¼-inch thickness. Slice across the grain into ¼-inch-wide, 2-inch-long strips. Sprinkle evenly with paprika and let stand about 10 minutes while preparing the remaining ingredients.3 cups hot cooked white rice, 16 oz round steak, 1 tbsp paprika
2. Brown the Beef: In a large 12-inch skillet with a lid, melt butter over medium-high heat. Add the steak strips in an even layer and cook 3–5 minutes, stirring once or twice, until lightly browned. Brown in two batches if necessary to avoid crowding the skillet. Stir in crushed garlic and cook for 30 seconds. Pour in the beef broth and scrape up any browned bits. Bring to a gentle simmer, cover, reduce the heat to low, and simmer 25–30 minutes, stirring once halfway through, until the steak is fork-tender.2 tbsp butter, steak, 2 garlic cloves, 1½ cups beef broth
3. Add the Vegetables: Stir in green onions and green pepper strips. Cover and cook over medium-low heat for about 5 minutes, stirring once, until the peppers are bright green and crisp-tender.1 cup green onions, 2 green bell peppers
4. Make the Sauce: In a small bowl, whisk together cornstarch, cold water, and soy sauce until completely smooth. Whisk the mixture again immediately before pouring it into the skillet. Cook over medium heat, stirring constantly, until the sauce bubbles gently, becomes glossy, and thickens enough to coat the back of a spoon, about 2 minutes.2 tbsp cornstarch, ¼ cup cold water, ¼ cup soy sauce
5. Finish the Dish: Reduce the heat to low. Gently fold in the tomato wedges and cook uncovered for 1–2 minutes, just until warmed through but still holding their shape.2 tomatoes
6. Serve: Divide the hot cooked rice among 4 plates and spoon the pepper steak and gravy over the top. Serve immediately.