Steak Rice Bowl with Bell Pepper
by seiseizhang
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. Wash the beef cabbage, remove the stems, and shred, and then soak it in salt water for a while.
2. Remove the stalks of the colored pepper, wash, and cut into strips.
3. Remove the dry and rotten skin on the onion, wash and cut into thin slices.
4. Thaw the steak ahead of time, cook the rice ahead of time, and drain the beef cabbage for later use.
5. After the non-stick pan is heated, add olive oil and fry the steak over high heat until there is a burnt color on both sides. Turn off the heat immediately.
6. Take out the steak and cut into thick strips.
7. Mix the steak with salt and cumin powder.
8. Flatten the garlic cloves and cut the dried chili into sections.
9. Heat in a nonstick pan, pour in the salad oil, and stir fragrant garlic cloves and dried chilies.
10. Add red and yellow bell peppers and onions, and stir fry.
11. When the vegetables are slightly softened, add appropriate amount of soy sauce, cumin powder and white pepper to taste.
12. Stir fry until tasty.
13. Turn off the heat, pour in the steak before boiling, and mix well.
14. Each plate is filled with rice, pepper steak, and shredded beef cabbage.
15. Pour in the family’s favorite "Kewpie" sesame-flavored salad dressing and live it up~
16. Served with pumpkin and mussel soup, start to eat 😁
