Steak and Rice Recipe -
Steak and Rice Recipe
  • READY IN 30 mins

Steak and Rice

Recipe by  

"A meal in itself. A spicy beef and bell pepper combo served over a bed of rice. This recipe is an instant favorite and economical, too."

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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Trim any fat from round steak and slice meat into thin 2 to 3 inch long strips. Remove the seeds and core from the green bell pepper, and slice into thin 3 inch long strips.
  2. In a large frying pan over medium to high heat add oil and cook meat until medium rare, add peppers and continue cooking until meat is browned.
  3. Reduce heat to simmer and add tomatoes, soy sauce, garlic powder, black pepper and ginger. Cover and simmer 10 minutes.
  4. Dissolve bullion cube and corn starch in 2 cups water and stir well before adding to simmering beef. Cover and simmer 10 minutes, stirring occasionally, until sauce resembles the consistency of gravy. Remove from heat and serve over a bed of rice.
  5. To cook rice: In a saucepan, bring 2 cups of water to a boil. Stir in 1 cup of rice. Cover and reduce heat to a simmer. Simmer for 20 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Sep 02, 2003

This was really good. Here were my modifications: I added a red bell pepper, a sliced onion, and about 4 cloves of garlic along with the bell pepper. I used 2 15 oz cans of whole tomatoes, and cut up the tomatoes myself. I only added 1-1/3 cup of water along with the bullion, and used 3 TBS of the cornstarch. I used about 1/3 tsp of ground ginger as we are not real crazy about this spice. It sure made a lot, and it was really really good. As others said, the next day it was even better with the melding of the flavors. The only thing is that next time, I will use a more tender cut of steak (vs the london broil which I used). The meat was kind of tough. But the flavor was excellent!!!! Good find.

Most Helpful Critical Review
Oct 14, 2010

This wasn't bad, or good. In fact, it didn't taste like much at all. You can't taste the soy sauce, ginger or garlic at all. So in the end it just tastes like tomatoes and bell peppers. Not a bad thing, but nothing special. I also didn't care for the slippery consistency lent by the corn starch.

Dec 22, 2009

I made one adjust in this recipe I used one can of Italian diced tomatoes and one regular I normal don’t like to change a recipe until the second time I make it but I ran short in my pantry and made do with what I had (to lazy to run down to the store). That being said this dish was quick easy and very good. This is one of those that is easy to customize to ones own taste

Feb 22, 2005

Good recipe!! A bit on the soupy side but very flavorful. I added red pepper as well as the green pepper. I will make this again, cutting back on the water next time.

May 02, 2008

Why do people give recipes 4 stars when they change the recipe, if you change the recipe then it is your own fault if it doesn't turn out!!

Oct 01, 2008

This wasn't bad, but I couldn't give it five stars--my son loved it, but my husband and I thought it was tasty but really salty. Come to think of it, with soy sauce, beef boullion, and canned tomatoes, how could it not be? I just now looked at the sodium content in the recipe--more than 1400 grams per serving! Holy smokes! Anyway, it was really easy and quick to put together, so perhaps with some lower salt modifications, I might make this again sometime.

Jun 15, 2009

Really really good!! I chop up my own tomato(s) instead of canned... and i add at the last 5-10 min so they dont get soggy.

Jan 19, 2010

Great recipe! Reminded me of beef stew without the potatoes. Excellent with steamed rice! Would also be good with potatoes. I used tomato sauce in place of diced tomatoes and it was fantastic!


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  • Calories
  • 619 kcal
  • 31%
  • Carbohydrates
  • 54.2 g
  • 17%
  • Cholesterol
  • 104 mg
  • 35%
  • Fat
  • 23.3 g
  • 36%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 43 g
  • 86%
  • Sodium
  • 1689 mg
  • 68%

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

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