Pepper Steak and Rice | eatdrinkmississippi

Pepper Steak and Rice in Foil

by Kara Kimbrough

1 cup instant rice

4 (18x12 inch) sheets of heavy-duty foil, lightly sprayed with nonstick cooking spray

1 pound beef sirloin steak, cut into thin strips

1/4 cup teriyaki sauce (or sauce of your choice)

1 tablespoon, plus 1 teaspoon ketchup

1 clove garlic, minced, or ½ teaspoon minced garlic

1/2 cup canned beef broth (can use low-sodium version)

8 ice cubes

1 cup onion, cut into short strips

1 large green or red bell pepper, cut into short strips

Preheat oven to 450 degrees.

Place 1/4 cup rice in center of a sheet of foil. Place beef strips in medium bowl. Combine teriyaki sauce, ketchup, and garlic in small bowl; mix well. Pour over beef and mix until beef is coated with sauce.

Divide beef into four portions. Arrange four beef strips on foil to enclose rice. Pour two tablespoons of broth over rice. Top with two ice cubes.

Arrange remainder of one portion of beef on ice cubes and rice. Top with a quarter of onion and bell pepper.

Double fold sides and ends of foil to seal packet, leaving head space for heart circulation. Repeat with remaining rice, beef, broth, ice cubes and vegetables to make three more packets. Place packets on baking sheet.

Place packets on baking sheet and bake for 14-16 minutes, until rice and meat are thoroughly cooked. Remove from oven and let stand 5 minutes before serving.