Steak and Rice Recipe

Ingredients

• 1 pounds round steak
• 1 medium green bell pepper
• 2 tablespoons vegetable oil
• 1 (29 ounce) can diced tomatoes
• cup soy sauce
• teaspoon garlic powder
• teaspoon ground ginger
• teaspoon ground black pepper
• 4 tablespoons cornstarch
• 1 beef bouillon cube
• 2 cups warm water
• 2 cups hot cooked rice (or as needed)

Directions

Step 1: Trim any excess fat from the steak. Slice it into thin 2- to 3-inch strips.

Step 2: Core and seed the bell pepper. Slice it into 3-inch strips.

Step 3: Heat vegetable oil in a large skillet over medium-high heat. Add the steak to the skillet and cook for 2 to 3 minutes until browned.

Step 4: Add the bell pepper strips to the skillet. Stir occasionally, cooking for about 3 to 5 minutes, until the peppers start to soften and the steak is fully browned.

Step 5: Reduce the heat and add the diced tomatoes, soy sauce, garlic powder, ground ginger, and black pepper. Stir well to combine. Cover the skillet and simmer for about 10 minutes.

Step 6: In a small bowl, mix the cornstarch with the beef bouillon cube and warm water. Stir until the bouillon cube is fully dissolved.

Step 7: Pour the cornstarch mixture into the skillet, stirring well. Cover and simmer for an additional 10 minutes, stirring occasionally, until the sauce thickens to a gravy-like consistency.

Step 8: Remove from heat and serve the beef stir-fry mixture over hot cooked rice.

Nutrition Facts (per serving)

• Calories: 619
• Total Fat: 23g (30% Daily Value)
• Saturated Fat: 7g (37% Daily Value)
• Cholesterol: 104mg (35% Daily Value)
• Sodium: 1689mg (73% Daily Value)
• Total Carbohydrate: 54g (20% Daily Value)
• Dietary Fiber: 3g (11% Daily Value)
• Total Sugars: 6g
• Protein: 43g (86% Daily Value)
• Vitamin C: 49mg (54% Daily Value)
• Calcium: 35mg (3% Daily Value)
• Iron: 7mg (39% Daily Value)
• Potassium: 759mg (16% Daily Value)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may vary based on your calorie needs.