• 1-2 lbs of flank steak cut into small chunks (your butcher will cut it if you ask)
  • 1- 2 TBS vegetable oil
  • 1 chopped onion
  • 2-3 cups of beef broth
  • 1 green pepper, sliced or cut into small pieces
  • Sliced mushrooms and Chow Main noodles (optional) 
  • 1-2 TBS cornstarch
  • Cooked rice
  • Soy sauce to taste

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-Salt and pepper the meat. Brown the flank steak in the vegetable oil on medium/ high heat in a Dutch oven or stock pot.

-Add the chopped onions and saute for a few minutes until soft.

-Add the beef broth.

-Either put the covered pot in the oven at about 225 degrees, on the stovetop on medium, or you can even transfer the content to a crock pot. Cook until the steak is super tender. Cooking it low and slow takes about 3-4 hours. 

– About 30 minutes before the meat is ready, add the peppers and mushrooms. 

-To thicken the juice, put the cornstarch and cold water into a small bowl and mix. Add it to your pot and bring to a boil. If it doesn’t thicken to your liking, add more.

-Serve over hot rice and add soy sauce to taste. Add chow mein noodles on top for some crunch, if desired.

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My Mom made Pepper Steak and Rice for as long as I can remember. It was one of my favorite meals growing up. It tasted especially good on a crisp fall or cold winter day. I loved coming home from school, smelling the cozy meal cooking, and looking forward to dinnertime. 

My kids were also fans of this recipe when they were little. It’s comfort food and a meal everyone enjoyed. (My youngest is now vegan so thus the past tense.) My husband and I absolutely love this recipe and make it often during the colder months. It takes little effort and produces a high return. Hope you enjoy it!

Taking food pictures in the winter always poses problems for me. The lightening just doesn’t cut it. The picture of my delicious bowl of Pepper Steak and Rice didn’t turn out as I liked. So, I ended up with a picture of some ingredients instead. Trust me, it’s a killer recipe!