Beef pepper steak is a great meal that can be prepared in about the same amount of time it takes to make rice. It’s also flexible enough to play with. Use different colored bell peppers for variety and if you’d like, toss in extras like: bean sprouts, snow peas, or mushrooms. This meal goes well with white or brown rice, rice noodles, lo mein, or even riced cauliflower. Varying the extras is a great way to make menu planning easier. Dishes like this are great to put into a rotation of once a month or so without having to hear “Are we having this again?” Lots of vegetables stretch the meat further, without relying on too heavily on starches. I am tagging this recipe as gluten free, but you must read the label of your soy sauce. Many contain wheat but gluten free varieties are available.
Beef Pepper Steak with Mushrooms Over Rice Noodles
- 1 lb – 1 1/2lbs round steak (top or bottom) sliced in 1/4″ – 1/2″ strips. Be sure to cut across the grain*.
- 1 TBSP olive oil
- 1 clove garlic – minced
- 1 cup beef broth or stock
- 1 small onion – sliced thinly
- 2 bell peppers (whatever colors you desire)
- 2 tsps cornstarch
- 1/4 cup water
- 1/4 cup soy sauce (low sodium, if you would like)
Heat the olive oil in a large skillet over medium heat; saute the garlic.
Brown the meat on both sides. You don’t need to cook it completely at this point.
Add the onion, bell pepper, and beef broth. Add any extra hearty vegetables at this time. Cover and simmer for ten minutes.
While the meat and vegetables are simmering whisk together the soy sauce, cornstarch and water.
Add any delicate additions, such as mushrooms.
Add the soy sauce mixture and bring to a boil stirring constantly. Turn the heat to low and stir occasionally until thickened.
Serve over rice or noodles.