HOW TO MAKE EASY PEPPER STEAK AND RICE AT HOME | Better Than Takeout | Blackstone Griddle

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari is a gluten-free option.

beef sirloin

🥗Healthier: chicken breast

💰Cheaper: flank steak

Chicken breast is leaner, while flank steak is often less expensive.

vegetable oil

🥗Healthier: canola oil

💰Cheaper: sunflower oil

Canola oil has a healthier fat profile, and sunflower oil is often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: peanut oil

Olive oil is a healthier fat, while peanut oil can be more affordable.

Boil a pot of water for the rice.

Rinse 2 cups of basmati rice to remove excess starch.

Add the rinsed rice to the boiling water with 3 tablespoons of butter and a pinch of salt.

Wait for the rice to come to a boil before moving it to the side to retain heat.

Turn on the griddle to high heat for sautéing vegetables.

Add 2 bags of frozen mixed vegetables to the griddle and season with salt and pepper.

Add granulated ginger to the vegetables and mix well.

Prepare the flank steak by cutting it into thin strips and marinating it for 4-5 hours with 1/4 cup soy sauce, 1/3 cup water, 2 tablespoons white vinegar, 1 tablespoon cornstarch, and coarse ground black pepper.

Add oil to the griddle and cook the marinated flank steak, ensuring to keep some marinade for later.

Once the steak is almost cooked, add minced garlic to the vegetables to prevent burning.

Mix the cooked steak with the vegetables and add the reserved marinade, cooking for an additional minute.

Chop green onions for garnish.

Serve the pepper steak over the cooked rice.

Cooking Techniques

Equipment Needed

Spice Level:

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