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My review
Pepper Beef Rice Skillet
4 made it |
0 reviews
| 2 photos
55
A Day In the Kitchen
"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 405Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- Pour cooled sauce into a blender; pulse a few times to puree the garlic.
- Mix beef with salt, 1 teaspoon black pepper, and onion powder in a bowl.
- 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.