Pepper Steak and Rice Recipe

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Most Helpful Positive Review

Sep 16, 2007

We really like this dish. This is the second time that I have made it and the only thing I did different was use 2 cups water and soy sauce for the browning sauce. For those who don't know what browning sauce is, it is made by Kitchen Bouquet and it is called Browning and Seasoning Sauce. I've used it to make brown gravey from the juices of a roast. I will be making this dish often. Thanks for sharing this recipe.

—CHARLOTTE

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Most Helpful Critical Review

Dec 05, 2003

Kind of bland...maybe soy sauce should be used in place of the browning sauce.

—Noa

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56 Ratings

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Dec 08, 2003

I used soy sauce because I didn't know what browning sauce is. However, I used more than 1 teaspoon. I just kind of seasoned to taste. We enjoyed it and it was very quick to make.

—YUMYUM123

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Jan 10, 2006

Very Very Good. I purchased beef stir fry and marinated it in Soy Sauce, Black Pepper, Garlic Salt and a splash of red wine. I sauted a bag of frozen Pepper Stir Fry in olive oil and then added the meat. The gravy was delish with a little doctoring. I also added some red pepper flakes and I used Adobo instead of season salt with an extra splash of Soy. My husband gave it two thumbs up. Was really good but there were no left overs at all. Only fed 2. Oh well. My meat came out a little tough but I would definately make again. My friend said to buy rib eye and slice it. Any suggestions with meat?

—STACEYWM

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Dec 01, 2004

A little bland. I did as the previous reviews suggested and added a tbsp of soy sauce, however it was still lacking something. I added some plain table salt to my own plate once I served it and it was terrific. So...when making it in the future I think I will add about a tbsp of salt during prep.

—THECHEF3

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Sep 28, 2004

This came out delicious~! Next time I would use only 1 tbsp of corn starch. It came out way too thick for our taste and I fixed it by adding some beef broth.

—MEDIVALU

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Nov 22, 2005

This recipe turned out perfect. Sunday was the first time I ever tried cooking peppersteak and rice.

—shanita1

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Jul 02, 2006

What a keeper! I used red bell peppers instead of green and it still turned out great. I also went ahead and substituted the brown sauce for soy sauce instead. This is a great recipe and it had TONS of flavor. I added a lot of pepper to my dish, hey this is pepper steak afterall.

—CINAMMONKISSES

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Nutrition

Calories
512 kcal
26%

Carbohydrates
45.6 g
15%

Cholesterol
76 mg
25%

Fat
24.4 g
38%

Fiber
2.1 g
8%

Protein
25.8 g
52%

Sodium
123 mg
5%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pepper Steak and Rice

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 512
** Calories from Fat: 220

% Daily Value *
** Total Fat 24.4g 38 %
** Saturated Fat 7.9g 39 %
** Cholesterol 76mg 25 %
** Sodium 123mg 5 %
** Potassium 526mg 15 %
** Total Carbohydrates 45.6g 15 %
** Dietary Fiber 2.1g 8 %
** Protein 25.8g 52 %
** Sugars 1.8g
** Vitamin A 19 %
** Vitamin C 26 %
** Calcium 5 %
** Iron 54 %
** Thiamin 44 %
** Niacin 83 %
** Vitamin B6 43 %
** Magnesium 16 %
** Folate 69 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.