Pepper Steak and Rice

Place thinly sliced steak in a large freezer bag. Add rice vinegar, 2 tbsp cornstarch, 1/2 cup soy sauce, 1/3 cup water, and black pepper.

Seal the bag and massage the marinade into the steak. Refrigerate for 25 minutes.

While the steak marinates, prepare the rice. In a saucepan, combine rinsed rice, 2 cups of water, 2 tbsp butter, and salt. Bring to a boil.

Once boiling, cover the saucepan, reduce heat to low, and let it simmer for 20 minutes.

Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add the marinated steak in batches and brown on both sides. Remove from skillet and set aside.

In the same skillet, melt 4 tbsp of butter. Add the sliced green pepper, red pepper, and onion. Sauté for about 3 minutes until slightly softened.

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

Return the browned steak to the skillet with the vegetables.

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

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

Pour the slurry into the skillet and stir well.

Bring the mixture to a boil, then reduce the heat and let it simmer for about 5 minutes, allowing the sauce to thicken.

Serve the pepper steak and sauce over the cooked rice.