Directions
- 1Slice the sirloin steak into thin strips, going against the grain.
- 2Place the sliced meat in a bowl and season with Nature seasoning, soy sauce, Worcestershire sauce, minced garlic, and baking soda. Mix well with gloves on.
- 3Cover the marinated meat and refrigerate for 30 minutes.
- 4Chop the yellow onions, red bell peppers, green bell peppers, and green onions.
- 5Rinse the rice in a bowl until the water runs clear. Add water to the pot until it reaches the first knuckle when your hand is on top of the rice.
- 6Cook the rice on medium-high heat until it comes to a boil.
- 7Once boiling, turn the heat to low, cover with a lid, and cook for 12-15 minutes.
- 8Heat avocado oil in a pot over medium-high heat.
- 9Sear the marinated meat in batches until it develops color, then set aside.
- 10In the same bowl the meat was marinated, combine brown sugar, Campbell's beefy mushroom soup, broth, and Worcestershire sauce to create the gravy base.
- 11In the same pot used for searing, add the chopped peppers and onions. Add a touch of water to help deglaze and cook down the vegetables.
- 12Return the seared steak to the pot with the cooked vegetables.
- 13Pour the whisked gravy base over the steak and vegetables. Bring to a simmer over medium-high heat.
- 14After the rice has rested for about 10 minutes, fluff it.
- 15To thicken the gravy, mix cornstarch with some of the gravy liquid to form a slurry. Whisk thoroughly to ensure no lumps.
- 16Add the cornstarch slurry directly into the simmering gravy and mix until it thickens.
- 17Serve the pepper steak and gravy over the prepared rice.
Ingredients
- sirloin steak, thinly sliced against the grain
- Nature seasoning
- soy sauce
- Worcestershire sauce
- minced garlic
- 2 tsp baking soda
- tbsp brown sugar
- Campbell's beefy mushroom soup
- broth
- red bell peppers, sliced
- yellow onions, sliced
- green bell peppers, sliced
- green onions, chopped
- 2 scoops rice
- avocado oil
- water
- tbsp cornstarch
Equipment
knifebowlglovespotlid
Tips
- When slicing steak, always go against the grain to ensure tenderness.
- Use a high smoke point oil like avocado oil for searing.
- Whisk cornstarch slurry thoroughly to avoid lumps in the gravy.
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