Paprika-Pepper Beef or Chicken with Rice

Ingredients

• 1 lb. flank steak, or
• 1 lb. skinless, boneless chicken breast meat
• 1 tablespoon paprika
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1½ cup beef broth (use chicken or vegetable broth if using chicken)
• 1 cup diced green onions
• 1 green pepper, sliced
• 1 red pepper, sliced (red, green, yellow, red peppers work equally well)
• 2 tablespoons cornstarch
• ¼ cup water or low-sodium vegetable broth
• 1/6 cup soy sauce
• 1 teaspoon Spice Depot Hot & Spicy Sea Salt
• 2 tablespoons sesame oil

For rice

• 1 1/2 cups white rice
• 3 cups water or broth
• 1 teaspoon Spice Depot New York Steak Spice

Methodology

Bring rice water or broth to boil in medium saucepan, add rice and seasoning, stir and cover. Turn to simmer and let cook to absorb all moisture for about 20 minutes. While rice is cooking, pound steak to ¼ inch thickness if it isn't already thin, and cut into ¼ inch wide strips. If using chicken, slice thick breasts horizontally to reduce thickness and cut again in to ½ inch wide strips. Sprinkle meat with paprika and let stand a few minutes. In a large lidded skillet, saute the garlic slightly in oil and then add the meat to brown. Add broth, cover and simmer 10-15 minutes or so until meat is thoroughly cooked through. Stir in green onions and peppers and re-cover for a few minutes more. Meanwhile, blend cornstarch, soy sauce, seasoning, and sesame oil. Stir into meat mixture, briefly turning heat up to high to allow sauce to thicken. Add tomatoes to mixture just before serving over rice. White rice can be replaced with brown, just remember to add cooking time. Green peppers are less sweet than red, yellow and orange peppers so choose according to taste.

Adding seasoning to rice adds flavor and color to an otherwise neutral starch.

*Substitute meat protein with soy or tofu for a vegetarian version of this dish

Submitted by:

The Spice Depot Kitchen