Peppered Steak

Inland Cape Rice - Peppered Steak Recipe


Round steak (2 lbs makes 4 servings)
1 cup of Inland Cape White Rice
1 jar/can of stewed, diced tomatoes (bonus point for homegrown)
3 bell peppers (color of choice)
1/2 - 1 full onion (depending on desired flavor)
*Birds Eye makes a very convenient blend of frozen peppers and onions called Pepper Stir Fry
1 can of beef broth
¾ cup of soy sauce
3 tablespoons of corn starch

Cooking Instructions

Step 1 - Cook 1 cup of rice per directions on package.

Step 2- Sauté the peppers and onions in large skillet (wok is preferred) using 1 tablespoon of vegetable oil.

Step 3- Cook the round steak to desired temp (Med. Rare) using any of the following methods:

  • - Broil in oven at 500° for 10-12 minutes
  • - Grill or pan sear
  • - Reverse sear (bonus point) — cook in oven at 300° for approx. 20 minutes then sear in hot oiled or butter pan on stove

Step 4- When peppers and onions have reach desired tenderness, add can of drained stewed tomatoes and beef broth.

Step 5- Slice the cooked meat into bite-sized strips, and add to the wok containing the peppers, onions, tomatoes and beef broth.

Step 6- Measure ¾ cup of soy sauce.

Step 7- Stir 3 tablespoons of corn starch into soy sauce.

Step 8- Slowly pour blended mixture into the wok, heat to a boil stirring regularly then remove from heat.

Step 9- Mixture will begin to thicken as it cools.

Serve over cooked rice and ENJOY!

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