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My review
Joy's Awesome Pepper Steak
1 made it |
1 reviews
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12
Joy Ward
"My friend's mom once made a pepper steak and it was delicious so I thought I would make my own version."
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Ingredients
45 m servings 288Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- Bring the rice and 1 1/2 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Put the cooked rice into a large serving bowl.
- While the rice cooks, bring beef bouillon and 3/4 cup water to a boil in a saucepan; cook until the bouillon dissolves completely. Whisk the cornstarch and 1/4 cup water together in a small bowl until smooth; stir the red wine vinegar, spaghetti sauce, steak sauce, salsa picante, brown sugar, and ginger into the cornstarch mixture; pour the resulting sauce into the bouillon and water. Simmer until hot, about 5 minutes.
- Melt the butter with the soy sauce in a large skillet over medium heat; cook the beef in the melted butter mixture until it begins to brown, about 5 minutes. Pour the sauce from the saucepan into the skillet; season with the garlic powder, cinnamon, salt, and pepper. Bring the mixture to a boil; lower heat to medium-low and simmer, stirring occasionally, until the sauce is thick and sticks to the beef, 20 to 30 minutes.
- Pour the skillet mixture over the rice. Cook the onion and pepper rings in the skillet until softened, 5 to 7 minutes; scrape the onions, peppers, and remaining juices onto the beef and rice to serve.
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