Hearty, spicy, satisfying, and pretty easy to make. This will take about an hour and a half to make and feed 6 people easily. Cut the recipe in half if you need to. For a while there, I had 6-10 people to feed on any given night, and I really need to learn how to cook smaller batches of food!
Ingredients:
- 2 lb steak, stew meat, beef roast, any kind as long as it's beef. Cut into cubes.
- Vegetable oil
- 1 large can crushed tomatoes
- 3 Roma tomatoes, chopped
- 3/4 sweet onion, sliced julienne style
- 3 bell peppers, any color, sliced into 1-2 inch strips
- 2 C beef broth, chicken broth, or Homemade Vegetable Broth
- 3 cubes of beef bouillon
- 4 cloves of garlic, pressed
- 1/4 tsp cayenne pepper
- 1/4 tsp crushed red pepper
- 2 tsp chili powder
- 1 Tbl paprika
- 1/4 C soy sauce
- 3 Tbl corn starch
- Jar to make the gravy with
- Salt to taste, at the end
For the Perfect Rice:
- 2 C parboiled rice
- 4 C water
Instructions:
- Cut the beef into cubes. You can make just about any steak work, from very thin to very thick, just cut it into bite-size pieces.
- Pour a little bit of oil into a large, deep skillet. Add the meat and chopped onions and peppers. Cook until the meat is well browned.
- Add the crushed tomatoes, chopped tomatoes, broth, and all spices (save the soy sauce and corn starch to make the gravy thicker).
- Cover and simmer for an hour, stirring occasionally.
- At the end of that hour, start making the rice. It should take 15-20 minutes to cook. Keep shaking the pan while it's covered to prevent the rice from sticking.
- Remove from heat and let the rice stand for 5 more minutes, covered.
- Combine the 1/4 C soy sauce and corn starch in the jar. Make sure the lid is on tight and shake it until contents are smooth.
- Bring the pepper steak to a soft boil, and start adding your corn starch mixture while stirring until desired thickness is reached.
- Salt to taste and serve!
