Recipe by HELENWRG
"This is a recipe that all my children loved, and that my daughters still make."
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uncooked long-grain white rice
medium onion, sliced and separated into rings
green bell pepper, julienned
boneless sirloin steak, cut into thin strips
garlic, peeled and chopped
seasoning salt to taste
ground black pepper to taste
1 1/2 cups
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.
Kind of bland...maybe soy sauce should be used in place of the browning sauce.
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.
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?
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.
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.
This recipe turned out perfect. Sunday was the first time I ever tried cooking peppersteak and rice.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Pepper Steak and Rice
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 512
** Calories from Fat: 220
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