Submitted by: T.R. Crumbley of tcrumbley.blogspot.com
T.R. says, “My mom would make peppered steak because it was affordable and an easy way of sneaking in some vegetables. Whenever I see the recipe I think of her and all the love she provided us through the food she prepared.”
Ingredients:
1 C. uncooked rice
1 onion
3 cloves garlic
1 bell pepper
1/3 C. gluten-free soy sauce
2 Tbsp brown sugar
2 Tbsp red wine
1/2 tsp gluten-free corn starch
1 1/2 lbs. thinly sliced steak, preferably top round
Directions:
Rinse the uncooked rice under cold water. Fill a small pot with water, and bring to a boil over high heat. Once the water is boiling, add the uncooked rice, cover the pot, and reduce the heat to low. Cook for 20 minutes.
To start, chop the onion and mince the garlic. Add a tablespoon of olive oil to a pan and cook the onion and garlic over medium heat until the onions become translucent. Add the red wine, soy sauce and sugar to the pan. Stir to combine. Slice the bell pepper and steak into strips. Stir the corn starch into the sauce, and add the pepper and steak to the pan. Stir occasionally until the steak is tender and cooked through, about 10 minutes.
Remove the steak and sauce from the pan and serve with rice.
