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Pepper Beef Rice Skillet

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4 made it  |  0 reviews   |  2 photos
57

"All cooked up in and served from one pan! Easy to make and easy to clean up. It's a great quick weeknight meal."
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Ingredients

37 m servings 405
Original recipe yields 6 servings

Directions

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  1. Combine water, soy sauce, garlic, honey, and tapioca starch in a small saucepan over low heat. Bring to a boil. Simmer, stirring constantly, until sauce thickens, about 3 minutes. Remove sauce from heat and let cool.
  2. Pour cooled sauce into a blender; pulse a few times to puree the garlic.
  3. Mix beef with salt, 1 teaspoon black pepper, and onion powder in a bowl.
  4. Heat olive oil in a large skillet over medium-high heat. Add the beef; cook until heated through, 2 to 3 minutes. Add the remaining 1/2 teaspoon pepper, rice, peas, corn, and butter. Cook and stir until beef is no longer pink and mixture is heated through, 7 to 10 minutes. Serve with the garlic sauce.

Footnotes

  • Cook's Notes:
  • Use any beef cuts that come thinly sliced, such as hot-pot-style pieces.
  • Cornstarch can be substituted for the tapioca starch.

Nutrition Facts


Per Serving: 405 calories; 14.1 28.5 38.8 107 1336 Full nutrition

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