Fustini's Oils and Vinegars
Pepper Steak with Rice

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Pepper Steak with Rice


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Pepper Steak with Rice

Submitted by Denise Walburg

Prep Time13 min Cook Time15 min Total Time28 min Servings4 Gluten Free Dairy Free


  • 1/4 cup soy sauce
  • 4 tablespoons Fustini's Ginger and Honey balsamic, divided
  • 1 tablespoon corn starch
  • 2 tablespoons Fustini's Sesame oil, divided
  • 2 tablespoons Fustini's Medium SELECT olive oil, divided
  • Kosher salt and fresh ground pepper to taste
  • 1 lb. steak (flank, thin cut sirloin, petit steak)
  • 1 red bell pepper, sliced thin
  • 1 green bell pepper, sliced thin
  • 1/2 red onion, sliced thin
  • 2 garlic cloves, minced
  • 1/4 cup beef broth
  • green onion, sliced, garnish
  • cooked rice for serving


A great recipe to use leftover steak. For more spice substitute Fustini's Spicy Korean balsamic.


Step 1. 

In a small bowl, combine soy sauce, vinegar, corn starch and 1 tablespoon of Sesame oil.  Set aside.

Step 2. 

In a large sauté pan, heat 1 tablespoon of SELECT olive oil.  Season steak with salt and pepper.  Add to the pan and sear on all sides cooking until the desired temperature is reached.  Remove from the pan.

Step 3. 

Add the remaining 1 tablespoon of SELECT olive oil to the pan.  Add peppers and onions to the skillet and cook until softened.  Add garlic and continue to cook for 1 more minute. Add remaining balsamic to the pan and scrape up all bits of flavor from the bottom of the pan.  Add the sauce and beef broth to the pan.  Continue cooking until slightly thickened.  Add beef back into the pan and cook until heated through.  Serve over rice, garnished with green onion and a drizzle of Sesame oil.

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