Pepper Steak with Rice

1. Cook the Rice:

In a medium pot, heat butter or oil. Add minced garlic and sauté briefly until fragrant. Add the rice and stir to coat the grains with the oil. Pour in hot water, add salt and paprika (if using), then cover and cook over low heat until the rice is fluffy and the water is absorbed (about 15–20 minutes).

2. Marinate the Steak:

In a bowl, mix the steak strips with soy sauce, oyster sauce, and cornstarch. Let it marinate for at least 15 minutes while preparing the vegetables.

3. Cook the Steak:

Heat the oil in a large skillet or wok over high heat. Add the steak in batches and sear on both sides until browned. Remove and set aside.

4. Make the Sauce and Vegetables:

In the same skillet, add garlic and ginger. Stir-fry for 30 seconds, then add onions and bell peppers. Cook for 3–4 minutes until the vegetables start to soften but remain slightly crisp.

Add the beef broth, soy sauce, hoisin sauce, brown sugar, and black pepper. Stir well, then return the steak to the pan. Toss everything together and let it simmer for 2–3 minutes until the sauce thickens slightly.

5. Serve:

Place the cooked rice on a serving plate, arrange the steak and vegetables on top, and spoon some sauce over. Garnish with chopped green onions or parsley.

Chef’s Tip:

For a surf-and-turf version, add shrimp during the last 2 minutes of cooking for a delicious twist. The combination of tender steak, juicy shrimp, and rich pepper sauce makes it an unforgettable meal.