Black Pepper Steak Strips

Prepare Steak Strips and Make Sauce

Pat steak strips dry. Coarsely chop, then separate pieces. Season all over with 1 tsp. olive oil, half the garlic pepper (reserve remaining for vegetables), and 1 tsp. pepper.

In a mixing bowl, combine garlic sesame sauce, cornstarch, soy sauce, honey, and 1/2 cup water. Stir until smooth. Set aside.

Cook Steak Strips and Prepare Vegetables

Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add steak strips to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.

Remove from burner. Transfer to a plate and set aside. Rest, 3 minutes.

Reserve pan; no need to wipe clean.

While steak strips cook, break or cut broccoli into bite-sized pieces.

Remove stem, seeds, and ribs, and cut bell pepper into 1/2" dice.

Cook Vegetables and Heat Rice

Return pan used to cook steak strips to medium-high heat and add 1 tsp. olive oil. Add bell peppers, broccoli, remaining garlic pepper, and 1/4 cup water to hot pan. Stir occasionally until tender, 6-8 minutes.

While vegetables cook, carefully massage rice in bag to break up any clumps. Remove rice from packaging. Place rice in a microwave-safe bowl with 2 Tbsp. water. Cover with a damp paper towel. Microwave until warm, 2-3 minutes.

Fluff rice with a fork.

Add Sauce and Finish Dish

Add steak strips and sauce to hot pan with vegetables. Bring to a simmer.

Once simmering, stir occasionally until sauce has thickened and steak and vegetables are evenly coated, 2-3 minutes.

Remove from burner.

Plate dish as pictured above, topping rice with steak strips and vegetables and garnishing with sesame seeds. Bon appétit!