- Prepare the Rice:
- Rinse the rice under cold water until the water runs clear.
- In a medium saucepan, bring water and salt to a boil. Add rice, reduce heat to low, cover, and simmer for 18-20 minutes, or until water is absorbed and rice is tender.
- Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
- Prepare the Sauce:
- In a small bowl, whisk together beef broth, soy sauce, oyster sauce (if using), cornstarch, sugar, ground ginger, and black pepper until well combined. Set aside.
- Cook the Pepper Steak:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add the sliced beef in batches, seasoning with salt and pepper, and stir-fry until browned but not fully cooked through. Remove beef from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of oil. Add the bell peppers, onion, and garlic, stir-frying until they are just tender.
- Return the beef to the skillet with the vegetables.
- Stir the sauce once more, then pour it over the beef and vegetables. Cook, stirring constantly, until the sauce has thickened and the beef is cooked through, about 2-3 minutes.
- Serve:
- Spoon the pepper steak over a bed of fluffy white rice. Serve hot.
Tips for the Best Pepper Steak:
- Beef Selection: Choose sirloin for a good balance of tenderness and flavor. Make sure to slice it thinly against the grain for the best texture.
- Sauce Consistency: Adjust the amount of cornstarch in the sauce if you prefer it thicker or thinner. Start with the recommended amount and adjust as necessary.
- Vegetable Crunch: If you prefer your vegetables with a bit more crunch, reduce the cooking time for the bell peppers and onions.
This Pepper Steak and Rice recipe is a delightful combination of flavors and textures, with the savory sauce perfectly complementing the tender beef and crisp vegetables. It’s a versatile dish that can be adjusted to suit your taste preferences, making it a reliable go-to for any dinner occasion. Enjoy your meal!