Classic Pepper Steak with Rice

Ingredients

Quantities are for 4 servings.

• 1 1/4 lb Beef top round steak
• 4 tbsp Soy sauce
• 2 tbsp Cornstarch
• 3/4 cup Beef broth
• 1 tbsp Brown sugar
• 2 each Bell peppers (assorted colors)
• 1 each Yellow onion, sliced
• 3 cloves Garlic
• 1 1/2 cups (dry) White rice
• 2 tbsp Vegetable oil
• 1/2 tsp Black pepper

Instructions

1. Start the rice first: cook the white rice according to package directions.
2. Slice the steak across the grain into thin strips about 1/4 inch thick (freezing it for 20 minutes first makes slicing easier). Toss the strips with 1 tablespoon of the soy sauce and 1 tablespoon of the cornstarch and let them sit 10 minutes. Wash your hands, board, and knife after handling the raw beef.
3. Make the sauce: whisk the remaining 3 tablespoons of soy sauce with the beef broth, brown sugar, and black pepper. In a separate small bowl, stir the remaining 1 tablespoon of cornstarch with 2 tablespoons of water.
4. Heat 1 tablespoon of the oil in a large skillet over high heat. Cook the beef in two batches, 2-3 minutes per batch, stirring, until browned and no pink remains. Move it to a clean plate (not the one that held the raw beef).
5. Add the remaining 1 tablespoon of oil to the skillet and cook the bell peppers and onion 4-5 minutes, until crisp-tender. Add the garlic for 30 seconds.
6. Pour in the sauce and bring to a simmer. Stir the cornstarch mixture again, add it, and simmer 1 minute until glossy and thick. Return the beef and any juices to the skillet and toss 1 minute to heat through. Serve over the rice.