Beef Steak with Rice and Bell Pepper
by Editorial Staff
Beef steak and paprika sauce with teriyaki is a delicious second course, served with boiled rice.
Cook: 30 mins
Servings: 4
Ingredients
- Beef steak (cut into thin transverse strips) – 450 g
- Unpeeled rice (brown) – 1 cup
- Teriyaki sauce – 4 tbsp
- Green onions – 4 pcs.
- Vegetable oil – 3 teaspoon.
- Garlic (minced) – 1 clove
- Ground red pepper – 1/4 teaspoon.
- Bulgarian red pepper (cut into strips) – 2 pcs.
How to cook beef steak with rice and bell pepper:
Directions
- In a small bowl, combine chopped beef steak with 1 tablespoon of teriyaki sauce and mix well.
- Cut off the white part of the onion and finely chop the green part. Cut the white part into 2.5 cm pieces. Boil the rice until cooked, according to the packaging instructions.
- In a large skillet over medium-high heat, heat 2 teaspoons of vegetable oil. Pour garlic and red pepper into a preheated pan, cook for about 1 minute. Pour the green onion and bell pepper into the pan, pour 2 tablespoons of water, and cook, stirring occasionally, for 4-5 minutes, until the bell pepper is soft. Transfer the contents of the skillet to a bowl.
- In the same skillet, heat the remaining teaspoon of oil. Place half of the chopped beef steak in a preheated skillet and cook, stirring occasionally, for about 1 minute. Transfer the grilled meat to a bowl of pepper, cover to keep warm. Fry the remaining chopped beef steak, also transfer to a bowl.
- Pour 3 tablespoons of teriyaki sauce into a skillet, cook for about 30 seconds. Pour the sauce into a bowl of meat and pepper and stir.
- Serve beef steak with rice, sprinkled with green onions.
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