Pepper Beef Rice Skillet recipe

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Ingredients

½ cup water
¼ cup soy sauce
3 large cloves garlic, minced
1 teaspoon honey
1 teaspoon tapioca starch
1 (2.2 ounce) package beef top sirloin, thinly sliced and cut into bite-size pieces
1 ½ teaspoons salt
1 ½ teaspoons ground black pepper, divided
1 teaspoon onion powder
2 tablespoons light olive oil
3 cups cooked rice
½ cup frozen petite peas
½ cup canned corn, drained
1 tablespoon butter

Nutrition Info

404.5 calories
carbohydrate: 28.5 g
cholesterol: 106.8 mg
fat: 14.1 g
fiber: 0.9 g
protein: 38.8 g
saturatedFat: 4.5 g
servingSize: -
sodium: 1336.1 mg
sugar: 1.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine water, soy sauce, garlic, honey, and tapioca starch in a small saucepan over low heat. Bring to a boil. Simmer, stirring constantly, until sauce thickens, about 3 minutes. Remove sauce from heat and let cool.

  2. Pour cooled sauce into a blender, pulse a few times to puree the garlic.

  3. Mix beef with salt, 1 teaspoon black pepper, and onion powder in a bowl.

  4. Heat olive oil in a large skillet over medium-high heat. Add the beef, cook until heated through, 2 to 3 minutes. Add the remaining 1/2 teaspoon pepper, rice, peas, corn, and butter. Cook and stir until beef is no longer pink and mixture is heated through, 7 to 10 minutes. Serve with the garlic sauce.

Recipe Yield

6 servings

Recipe Note

All cooked up in and served from one pan! Easy to make and easy to clean up. It's a great quick weeknight meal.

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