Pepper Steak for Two is one of those recipes that cooks very quickly once the prep work is done. I first marinate the meat, then start the rice. While the rice is cooking I prep the rest, and by the time the rice is cooked everything else is ready to go.

4 Tbsp low-sodium soy sauce, divided
1/2 tsp minced garlic
1/4 tsp minced ginger
1/4 tsp black pepper
1/2 pound flat-iron steak
1/2 cup converted brown rice
2 cups beef broth, divided
1/4 cup cold water
1/2 tsp sugar
1 Tbsp cornstarch
1 Tbsp cooking oil
1 medium green bell pepper, sliced 1/3″ thick
1 medium onion, sliced stem to root
4 oz crimini mushrooms, trimmed and sliced

1. In a small bowl, combine 2 Tbsp. soy sauce, garlic, ginger, and black pepper.
2. Cut the steak across the grain into 1/8″ thick strips and toss in the soy mixture until evenly coated. Set aside.
3. Cook the rice according to package directions, using 1 cup of beef broth.
4. In another small bowl, combine the remaining 2 Tbsp. soy sauce, cold water, and sugar. Stir in the cornstarch to dissolve and set aside.
5. Preheat a large heavy skillet or wok over medium high heat, then film the bottom with oil.
6. Cook the steak until just browned, turning once. Do not over cook. Remove the meat to a plate.
7. In the same pan, cook the bell peppers, onions and mushrooms, stirring frequently, until tender-crisp.
8. Add the remaining cup of broth. Stir the sauce mixture again and add to the pan, stirring well.
9. Return the beef to the pan. Cook and stir until the mixture boils and thickens.
10. Divide the rice between two plates and top each with half of the pepper steak.
11. Serve immediately.

Servings: 2