Pepper Steak and Rice

Thinly slice the bottom round steak, onions, and bell peppers.

In a zip-top bag, combine the sliced steak with 1/2 cup soy sauce, rice vinegar, black pepper, and 2 tablespoons of cornstarch.

Massage the ingredients into the steak and let it marinate in the refrigerator for 25 minutes.

While the steak marinates, prepare the rice. In a pot, combine the washed parboiled rice, water, salt, and 3 tablespoons of butter.

Bring the rice to a boil, then reduce the heat to a simmer, cover, and cook for 20-25 minutes.

Heat olive oil in a large pan or skillet over medium-high heat. Add the marinated steak in batches and brown it. Once browned, remove the steak and set it aside.

In the same pan, melt 1/4 cup of butter.

Add the sliced onions and peppers to the melted butter and cook for about 3 minutes, until slightly softened.

Add the minced garlic and cook for another 30 seconds until fragrant.

Return the cooked steak to the pan with the vegetables.

Pour in 1.5 cups of beef broth, 3 tablespoons of soy sauce, and the can of tomato sauce. Stir to combine.

In a separate small bowl or cup, whisk together 1/2 cup of beef broth, brown sugar, and 2 tablespoons of cornstarch to create a slurry.

Pour the slurry into the pan and stir everything together well.

Bring the mixture to a low boil, then reduce the heat to a simmer. Cover the pan and let it cook for about 5 minutes to allow the sauce to thicken.

Serve the pepper steak over the cooked rice.