Ribeye pepper steak with rice 

The ribeye of beef and peppers is a tasty and simple second course to prepare, also perfect to be enjoyed for example in a sandwich or in a piadina, perhaps accompanying it with your favorite sauces! This recipe has a very simple preparation that involves sautéing very tender pieces of meat with sweet peppers. Many variations to the recipe also include onions and tomatoes, often with the addition of an accompanying sauce. Let's see how to proceed.

Ingredients

1 Loin Steak (450 g)

3 tablespoons soy sauce (45 ml)

1 tablespoon rice wine (15 ml)

2-3 cloves of minced garlic

1 teaspoon sugar (5 g)

1 tablespoon Cornstarch (15 g)

2 Medium peppers

1 Medium-sized golden onion

12 Cherry tomatoes

240 ml beef gravy sauce 

Extra virgin olive oil

Preparation

Cut the steak into slices. Cut the meat respecting the direction of the fibers and obtain strips half a centimeter thick. If you get strips of meat that are difficult to eat in one bite, cut them into two or more parts. Cutting the meat following the sense of the fibers means respecting the sense of the small muscle fibers, you can see them by observing the meat closely. In this way the cooked meat will be much more tender. If you don't find a steak next to it, opt for a sirloin, shoulder. In a small tureen, equipped with a lid, mix sugar, cornstarch, soy sauce, rice wine and chopped garlic. Continue stirring until the cornstarch has thickened the sauce for the marinade. If you don't have rice wine available, you can use rice vinegar or dry sherry. If you don't have fresh, or dry, garlic to chop, you can use a gram of garlic powder.  Dip the meat in the marinade and stir to season evenly. Let it rest for about 10-30 minutes. Make sure that there is enough marinade to completely cover the meat. Cover the tureen and store it in the refrigerator. Cut the onion into strips. Use a serrated knife or, alternatively, cut the onion into wedges. If you prefer a less strong flavor, reduce the amount of onion used by half. Remove both ends of the onion: the root and the initial part of the stem. Eliminate all unusable onion layers. Help yourself with your fingers or a knife.

Cut the onion in half, longitudinally, and repeat the same cut on each half. Start from the center of each slice of the onion and slice it coarsely. In this way each slice will naturally fall apart in the individual layers that compose it. Cut the peppers into pieces. Use a sharp knife and cut the peppers into pieces about 2.5 cm per side. Buy a red pepper and a green pepper. Cut each side of the peppers starting from the side of the stem, without completely crossing the vegetables. Begin to free the slices of pepper from the bottom, without reaching the top. When you have created all the slices, use your fingers and free the pulp of the peppers from the central part that contains the seeds. In this way you will get almost seedless slices. Eliminate waste and focus on strips. Cut each slice of pepper into pieces about 2.5 cm large. Cut the cherry tomatoes in half. Use a sharp knife and possibly equipped with a serrated blade. If you can not find cherry tomatoes, replace them with a large tomato, alternatively use canned tomatoes after having deprived them of the preservation liquid. Take a cast iron pan, or from the high bottom, and heat 1-2 tablespoons of extra virgin olive oil on a medium-high heat. Use an oil with a high smoke point.

If you have a wok, use it, it will be perfect for this recipe, alternatively use any cast iron or steel pan with a diameter of at least 25 cm. Cook the meat. Pour the marinated meat into the pan and brown it, stirring carefully until it is cooked and colored properly. Stir the meat frequently to prevent it from sticking to the bottom of the pan and to achieve uniform cooking. Cooking small pieces of meat takes a few minutes. If you have a very small pan, cook the meat several times, because it is very important that each strip of meat is in contact with the bottom of the pan. Remove the meat from the heat, put it on a plate and keep it warm. Remove any residual fat released by the meat from the pan. Cook the peppers and onions. Pour 1 tablespoon of extra virgin olive oil (15 ml) into the pan and lower the heat to a medium level. Pour the peppers and onions into the pan and cook until tender. Stir constantly for 3-4 minutes, until the peppers begin to soften and the onions become translucent. Add meat. When the peppers and onions are almost ready, pour the meat into the pan, stirring quickly to mix all the ingredients. If  you wish, add the gravy sauce. If you want to serve this preparation complete with sauce, add 250 ml of gravy sauce and mix carefully to heat it and mix all the ingredients. Heating the sauce will not take you more than 1-2 minutes. Many variations of the beef strips with peppers recipe do not involve the use of a sauce but, if you are part of that group of people who are very happy to have a sauce that accompanies their dishes, gravy sauce will be a really good choice. At the last second, just before turning off the heat, dip the cherry tomatoes into the pan, so that they heat up. Cherry tomatoes will need to cook for no more than 30 seconds, after which remove the pan from the heat. Do not forget to mix to mix the tomatoes with the rest of the ingredients. Cherry tomatoes can be added in any case, whether you add gravy sauce or not. Serve hot. Pour a ladle of pepper strips over hot boiled rice, so that the aromas flavor the rice. You can use any type of rice, including white, brown and fried rice. If you wish, you can accompany your preparation with soy or rice noodles.