The Weeknight Table

Produce

• 2 green bell peppers, sliced
• 1 red bell pepper, sliced
• 1 large onion, sliced
• 4 cloves garlic, minced
• Fresh parsley (optional)

Meat

• 2 pounds sirloin steak or round steak, thinly sliced

Pantry

• 2 cups beef broth
• 2 tablespoons Worcestershire sauce
• 1 tablespoon soy sauce
• 2 tablespoons cornstarch
• 3 tablespoons vegetable oil
• 1 teaspoon beef bouillon
• 2 cups long-grain white rice

Seasonings

• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon paprika
• ¼ teaspoon cayenne pepper

Instructions

Cook the rice according to package directions and keep warm.

Season the sliced steak with salt, pepper, garlic powder, onion powder, paprika, and cayenne. Heat the oil in a large skillet or Dutch oven over medium-high heat. Brown the steak in batches until it develops good color. Remove and set aside.

Add the onions and peppers to the same pan and cook for 5 to 6 minutes until they begin to soften. Stir in the garlic and cook for another minute.

Return the beef to the pan. Pour in the beef broth, Worcestershire sauce, soy sauce, and bouillon. Bring everything to a simmer, cover, and cook for about 30 minutes until the beef becomes tender.

Mix the cornstarch with ¼ cup cold water and stir it into the skillet. Allow the gravy to thicken for 3 to 5 minutes. Taste and adjust seasoning as needed.

Serve the pepper steak over hot rice with plenty of gravy spooned over the top