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Pepper Steak Over Rice




Source of Recipe


the web


List of Ingredients





1 pound (more or less) round steak

1 teaspoon dry oregano

1 teaspoon chili powder

1 teaspoon salt

1/2 teaspoon (freshly ground) black pepper

2 tablespoons olive oil

2 large onions, sliced about 1/4-inch thick

1 green pepper

1 red pepper

Recipe



Slice meat as thin as you can. Spread it on a plate. Sprinkle with oregano, chili powder, salt and pepper. Set aside.

Heat olive oil over low heat in a wide skillet. Peel the onions. As you slice them, add them to the skillet. When all are added, raise the heat to high for about 2 minutes. Reduce the heat to medium and stir. Cook onions, stirring occasionally, until done to desired taste. (I like mine very well-browned, which takes about 10 minutes. If you have a Vidalia or other sweet onion, you may want it nearly crunchy and cook it no further.) Add peppers, raise heat to high and cook about 3 minutes, stirring occasionally. Remove peppers and onions to a bowl. Reheat pan over high heat, add steak and spread it in a single layer. Cook without stirring until the meat browns well on the skillet side (2 minutes or so), then stir to cook through. Mix with peppers and onions. Serve over hot rice. Serve with lightly dressed salad greens.

Serves 4.