Pepper Steak Stir-Fry With Onions Over Rice

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 30 min · Beef · dairy-free, high-protein

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Ingredients

• 3/4 lb sirloin steak, sliced thin against the grain
• 3/4 cup long-grain white rice
• 2 red and green bell peppers, sliced
• 1 large yellow onion, sliced thick
• 1/4 cup soy sauce
• 1 1/4 tbsp vegetable oil
• 3/4 tbsp cornstarch
• 2 tbsp total garlic and fresh ginger, minced
• 1/4 cup beef broth
• 1 tsp black pepper

Method (tap to check — screen stays awake)

1. Cook the rice with 2 1/4 cups water, covered, 15 minutes, then rest it off the heat.
2. Toss the sliced steak with 1 tbsp of the cornstarch and 1 tbsp of the soy sauce and let it sit 10 minutes; this keeps the thin slices tender.
3. Stir the remaining soy sauce, cornstarch, broth, and black pepper into a smooth sauce.
4. Heat 1 tbsp oil in a large skillet over the highest heat until it smokes, then sear half the beef 90 seconds without moving until crusted. Turn, cook 30 seconds, and remove. Repeat.
5. Add the last of the oil and stir-fry the onion and peppers 4 minutes until they are streaked with char but still snap.
6. Add the garlic and ginger for 30 seconds, until fragrant but not browned.
7. Return the beef, pour in the sauce, and toss 1 minute until it thickens and glazes the meat. Spoon over the rice.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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