- 2 tbs Vegetable Oil
- 1.5-2 lbs Sirloin Steak, Sliced
- 3 Bell Peppers, Sliced into Strips
- 1 Large Onion, Sliced
- 1 c Beef Stock
- 3 tsp Cornstarch
- 1 tsp Beef Better Than Bouillon
- 1/2 tbs Tomato Paste
- 1 tsp Kosher Salt
- Cracked Black Pepper, to taste
- 1/4 tsp Garlic Powder
- 4 c Cooked White Rice, for serving
How to Make It
- Cook rice according to directions and set aside. If you use minute rice, this will only take 10 minutes.
- In a large skillet, heat vegetable oil over medium high heat.
- When the skillet is hot, add the strips of steak. I used sirloin but you can use whatever cut of beef you prefer.
- Sauté the beef strips 4-5 minutes. Remove from skillet and set aside.
- Add the sliced peppers (I used a yellow, red and green bell pepper for a mix of color) and sliced onions to the skillet. Sauté for 5 minutes. This time frame will soften the vegetables and cook them but leave a slight crunch to hold their integrity. If you prefer your vegetables softer, you can continue to cook as desired.
- Push the cooked vegetables to the side of the skillet.
- In a measuring cup combine beef stock, cornstarch and beef Better than Bouillon by whisking together to form a slurry mixture.
- Add the slurry mixture to the skillet and whisk the bottom of the pan to deglaze.
- Add tomato paste and whisk to incorporate. The sauce will thicken quickly.
- Stir the peppers into the sauce and add the cooked steak back to the skillet. Add seasonings and stir to mix everything together.
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