Pepper Steak and Rice – Chinese Inspired

Step 1: Marinate the Beef

In a large bowl, combine the thinly sliced beef with 1 teaspoon of salt, 1 tablespoon of garlic black pepper, 1 tablespoon of Accent, 1 tablespoon of chicken bouillon, 1 tablespoon of onion powder, 1 teaspoon of ginger paste, 1 teaspoon of garlic paste, 1 tablespoon of rice vinegar, 3 tablespoons of soy sauce, 1 tablespoon of Worcestershire sauce, 2 tablespoons of sugar, 1 teaspoon of baking soda, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of Slap Ya Mama seasoning, and 1/2 teaspoon of Creole seasoning. Mix thoroughly with gloved hands for about 2 minutes to ensure all ingredients are well incorporated. Cover the bowl with plastic wrap and refrigerate to marinate for 30-45 minutes. If time is limited, you can proceed without marinating, but marinating is recommended for optimal tenderness.

Step 2: Pan-Sear the Marinated Beef

Heat 3 tablespoons of avocado oil in a large pot or pan over medium-high heat. Once hot, add the marinated beef in batches, ensuring not to overcrowd the pan. Sear each batch until browned on all sides, then remove and set aside in a separate dish. Repeat until all the beef is cooked.

Step 3: Sauté the Vegetables

Using the same pot with any remaining liquid from the beef, add the sliced red, orange, and yellow bell peppers (1/2 of each), 1/2 of a large white onion, and 1/2 cup of green onion stalks. Sauté the vegetables until they begin to soften and 'sweat down', about 5-7 minutes. Add 1 tablespoon of avocado oil to the vegetables and continue to stir.

Step 4: Prepare the Sauce

To the sautéed vegetables, add 1/4 cup of beef broth, 1 tablespoon of soy sauce, and 2 teaspoons of Jugo (Maggi Seasoning). Stir well to combine. Then, add 1 tablespoon of corn starch and mix thoroughly until it is fully incorporated and the sauce begins to thicken. Reduce the heat to low-medium.

Step 5: Combine and Simmer

Return the seared beef to the pot with the vegetables and sauce. Stir everything together to ensure the beef is well coated. Cover the pot with a lid and let it simmer on low heat for 5-6 minutes. Check the consistency and taste, adjusting seasonings if necessary. If a deeper brown color is desired, add 1 teaspoon of browning and 1 additional teaspoon of soy sauce, then stir to combine.

Step 6: Serve

Serve the pepper steak and vegetables hot over a bed of freshly cooked jasmine rice. Garnish with additional green onions if desired.

• Marinating the meat for 30-45 minutes is recommended for tenderness, but optional if short on time.

• Pan-sear the steak in batches to avoid overcrowding the pan and ensure even browning.

• Do not overcook the vegetables initially, as they will continue to cook when simmered with the meat and sauce.

• Use different colors of bell peppers for a vibrant dish.

• Adjust the amount of sugar and soy sauce to your preference for sweetness and saltiness.

• Add other vegetables like mushrooms or snap peas for more variety.