Pepper Steak with Rice (30-Minute) | CookOS

Pepper Steak

Name: Pepper Steak with Rice (30-Minute)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups white rice, rinsed; 4 cups water; 1.5 lb sirloin steak, thinly sliced; 1 tbsp adobo seasoning; 1 tbsp onion powder; 1 tsp ground cumin; 1 tsp ground black pepper; 1 tbsp Worcestershire sauce; 1 tbsp cornstarch; 2 tbsp vegetable oil; 1/2 red bell pepper, sliced; 1/2 yellow bell pepper, sliced; 1/2 green bell pepper, sliced; 2 cups chicken broth

Pepper Steak is a 30-minute comfort dish of thinly sliced sirloin and colorful bell peppers simmered in a rich, savory gravy that tastes slow-cooked but comes together fast.

🌍American 🏷️Pepper steak 🏷️Steak 🏷️Beef 🏷️Bell peppers 🏷️Comfort food Quick dinner

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Total

35 min

Servings

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

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Ingredients

2 cups white rice, rinsed
4 cups water
1.5 lb sirloin steak, thinly sliced
1 tbsp adobo seasoning
1 tbsp onion powder
1 tsp ground cumin
1 tsp ground black pepper
1 tbsp Worcestershire sauce
1 tbsp cornstarch
2 tbsp vegetable oil
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
1/2 green bell pepper, sliced
2 cups chicken broth

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Instructions

1
First, prepare the white rice. Add rinsed rice and water to a pot.
2
Bring the rice to a boil, then reduce the heat to low, cover, and let it simmer for about 20 minutes until the water is absorbed.
3
In a large bowl, combine the thinly sliced steak with adobo seasoning, onion powder, ground cumin, black pepper, Worcestershire sauce, and cornstarch. Mix until the steak is evenly coated.
4
Heat vegetable oil in a large skillet over high heat.
5
Add the steak strips to the hot skillet in a single layer and sear for a couple of minutes until well-browned.
6
Remove the seared steak from the skillet and set it aside on a plate.
7
To the same skillet, add the sliced bell peppers and sauté for a few minutes until they begin to soften.
8
Return the seared steak to the skillet with the peppers.
9
Pour the chicken broth over the steak and peppers.
10
Bring the mixture to a simmer, then cover the skillet, reduce the heat, and let it cook for 15-20 minutes to allow the flavors to meld and the gravy to thicken.
11
Serve the pepper steak and gravy over the fluffy white rice.

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Tips & Notes

Pro tips

Slice the steak thin and against the grain before cooking—this ensures maximum tenderness and faster cooking.
Don't skip browning the steak first; it builds flavor and color before simmering in the gravy.
Use cornstarch slurry (cornstarch mixed with water) added at the end to thicken gravy to your preferred consistency without overcooking the meat.
Bell peppers should stay slightly crisp; add them partway through simmering so they don't become mushy.

Substitutions

Sirloin → Flank steak or skirt steak (slice thin and cook quickly)
Worcestershire sauce → Soy sauce (use same amount for umami depth)
White rice → Brown rice or cauliflower rice (adjust cooking time accordingly)
Adobo seasoning → Cumin + garlic powder + paprika (1 tsp each)

Storage & make-ahead

Store cooled steak and pepper mixture in an airtight container for up to 3 days; reheat gently on the stovetop over medium heat, adding a splash of water if needed.

Common Questions

What cut of steak works best for Pepper Steak?

Sirloin is ideal because it's tender when sliced thin and cooks quickly. Flank steak or skirt steak are good alternatives.

How do I keep the steak tender?

Slice against the grain into thin strips, and avoid overcooking—cook until just cooked through, about 2–3 minutes per side in the pan.

Can I make this ahead?

Yes. Cook the steak and peppers, store in an airtight container for up to 3 days, then reheat gently on the stovetop. Cook rice fresh or reheat separately.