Chinese Pepper Steak

Ingredients

• Teriyaki sauce

  Ready-to-serve, reduced sodium

  1 ⁵⁄₁₆ oz or 37g

• Beef, loin, top sirloin cap steak, boneless, separable lean only, trimmed to 1/8" fat, all grades

  raw

  8 oz or 227g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  25g

• Garlic

  Raw

  14g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Onions

  Raw

  2 medium or 220g

• Rice

  Long Grain & Wild, with Herb Seasoning - Wegmans

  2 ½ oz or 71g

• Salt

  Table

  1 dash or 0.4g

Directions

1. In a small saucepan, combine rice, 1¼ cups water, and ½ teaspoon salt. Bring to a boil. Reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 17 minutes. Keep covered off heat until ready to serve.
2. Halve onion, then cut into ½-inch pieces. Halve pepper, discard stem and seeds, then cut into ½-inch pieces. Finely chop 1 teaspoon garlic. Trim ends from scallions, then thinly slice 4 tablespoons
3. Heat 1 nonstick skillet over medium-high. Add shaved steak, breaking up into large 2-inch pieces. Cook, stirring once or twice, until browned all over and cooked through, 3–5 minutes. Transfer to a plate.
4. in same skillet over medium-high. Add onions, peppers, and a pinch each of salt and pepper. Cook, covered, until veggies are softened and lightly browned, 4–5 minutes. Stir in chopped garlic and ⅔ of the scallions.
5. Return steak to skillet with veggies. Stir in teriyaki sauce and ¼ cup water; bring to a simmer over medium-high heat. Cook, stirring, until sauce is slightly thickened and steak is warmed through, 1–2 minutes. Season to taste with salt and pepper. Fluff rice with a fork. Serve pepper steak and veggies over rice with remaining scallions over top. Enjoy!