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Pepper Steak with Mushroom Fried Rice

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 Pepper Steak with Mushroom Fried Rice
Recipe for the week of October 27-31, 2025 Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.
Course Main Dish, Side Dish
Cuisine Chinese
Prep Time 45 minutes
Cook Time 15 minutes
Servings
4 servings
Ingredients
For the Steak
  • 12 ounces beef thinly sliced
  • 1 tablespoon water
  • 2 teaspoons cornstarch
  • 2 teaspoons vegetable oil
  • 2 teaspoons soy sauce
  • 2 teaspoons Worcestershire sauce
  • 1/4 teaspoon baking soda
  • 1 green bell pepper thinly sliced
  • 1/2 red bell pepper thinly sliced
  • 1 yellow onion thinly sliced
  • 1/2 inch ginger minced
  • 2 garlic cloves minced
For the Sauce
  • 1/2 cup vegetable broth
  • 1 tablespoon cornstarch
  • 2 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon white sugar
  • 1/2 teaspoon sesame oil
  • Dash white pepper
For the Mushroom Fried Rice
  • 1 tablespoon soy sauce
  • 1 teaspoon Salt
  • 1/4 teaspoon white sugar
  • Dash white pepper
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon sesame oil
  • 5 cups long grain rice cooked
  • 3 tablespoons vegetable oil divided
  • 2 green onions sliced
  • 8 Button Mushrooms sliced
Course Main Dish, Side Dish
Cuisine Chinese
Prep Time 45 minutes
Cook Time 15 minutes
Servings
4 servings
Ingredients
For the Steak
  • 12 ounces beef thinly sliced
  • 1 tablespoon water
  • 2 teaspoons cornstarch
  • 2 teaspoons vegetable oil
  • 2 teaspoons soy sauce
  • 2 teaspoons Worcestershire sauce
  • 1/4 teaspoon baking soda
  • 1 green bell pepper thinly sliced
  • 1/2 red bell pepper thinly sliced
  • 1 yellow onion thinly sliced
  • 1/2 inch ginger minced
  • 2 garlic cloves minced
For the Sauce
  • 1/2 cup vegetable broth
  • 1 tablespoon cornstarch
  • 2 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon white sugar
  • 1/2 teaspoon sesame oil
  • Dash white pepper
For the Mushroom Fried Rice
  • 1 tablespoon soy sauce
  • 1 teaspoon Salt
  • 1/4 teaspoon white sugar
  • Dash white pepper
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon sesame oil
  • 5 cups long grain rice cooked
  • 3 tablespoons vegetable oil divided
  • 2 green onions sliced
  • 8 Button Mushrooms sliced
Instructions
For the Steak
  1. In a bowl, combine the beef with water, cornstarch, oil, soy sauce, Worcestershire sauce, and baking soda. Cover and set aside for 30 minutes.
For the Sauce
  1. Combine all ingredients in a bowl and set aside.
To Cook
  1. Heat the pan over high heat until smoking. Add oil to coat the pan. Sear the beef on both sides, about 30 seconds per side. Remove and set aside.
  2. Reduce the heat to medium-high. Add more oil. Toss in the ginger, and caramelize for about 10 seconds. Then add the garlic, bell peppers, and onions. Stir-fry for 1 minute.
  3. Then add the beef along with any juices. Stir-fry for 15 seconds until combined. Increase the heat to high. Stir up the sauce to re-incorporate the cornstarch, and add it to the pan.
  4. Stir-fry to coat everything in the sauce, which should thicken from the cornstarch. Once the sauce is simmering and thickened to your liking, turn off the heat.
For the Fried Rice
  1. In a small bowl, combine the soy sauce, salt, sugar, white pepper, Worcestershire sauce, and sesame oil.
  2. Take your cooked rice and fluff it with a fork.
  3. Heat a pan over medium high heat, spread oil around and add the white portion of the green onions. Stir-fry for about 1 minute, until the onions are beginning to turn translucent. Add the button mushrooms. Stir-fry for 1 to 2 minutes, or until the mushrooms are lightly browned and caramelized.
  4. Add the rice. Using a spatula to stir-fry it and break up any clumps.
  5. Once the rice is warmed, stir up the sauce mixture and pour it over the rice. Immediately mix with a scooping motion to evenly coat the rice. Top with green part of green onions and serve!