Best 8 Pepper Steak And Rice Pilaf With Mushrooms Recipes

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Indulge in a culinary journey with our tantalizing Pepper Steak and Rice Pilaf with Mushrooms, a symphony of flavors that will delight your taste buds. Savor the tender and juicy steak, expertly seasoned and seared to perfection, enveloped in a luscious pepper sauce that tantalizes the senses. Accompanying the steak is a fluffy and aromatic rice pilaf, cooked with succulent mushrooms and a medley of herbs and spices, creating a harmonious blend of textures and flavors. This delectable dish is elevated with the addition of sautéed mushrooms, adding an earthy and umami-rich dimension that complements the steak and rice pilaf beautifully. Prepare to be captivated by the exquisite flavors and aromas that will fill your kitchen and transport you to a culinary paradise.

Let's cook with our recipes!

MUSHROOM PEPPER STEAK



Mushroom Pepper Steak image

Bell peppers, mushrooms and ginger provide the bulk of the flavor in this stir-fry that's not too saucy. Hot rice makes it even better. -Billie Moss, Walnut Creek, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

6 tablespoons reduced-sodium soy sauce, divided
1/8 teaspoon pepper
1 pound beef top sirloin steak, cut into thin strips
1 tablespoon cornstarch
1/2 cup reduced-sodium beef broth
1 garlic clove, minced
1/2 teaspoon minced fresh gingerroot
3 teaspoons canola oil, divided
1 cup julienned sweet red pepper
1 cup julienned green pepper
2 cups sliced fresh mushrooms
2 medium tomatoes, cut into wedges
6 green onions, sliced
Hot cooked rice, optional

Steps:

  • In a shallow bowl, combine 3 tablespoons soy sauce and pepper; add beef. Turn to coat; cover and refrigerate 30-60 minutes. In a small bowl, combine the cornstarch, broth and remaining soy sauce until smooth; set aside., Drain beef, discarding marinade. In a large nonstick skillet or wok, stir-fry the garlic and ginger in 2 teaspoons oil for 1 minute. Add the beef; stir-fry 4-6 minutes or until no longer pink. Remove beef and keep warm. , Stir-fry the peppers in remaining oil for 1 minute. Add mushrooms; stir-fry 2 minutes longer or until peppers are crisp-tender. Stir broth mixture and add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Return beef to pan; add tomatoes and onions. Cook for 2 minutes or until heated through. Serve over rice if desired.

Nutrition Facts : Calories 241 calories, Fat 10g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 841mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic exchanges

LONGHORN STEAKHOUSE RICE PLILAF



Longhorn Steakhouse Rice Plilaf image

If you have wanted to make Longhorn Steakhouse Rice Pilaf in the comfort of your own home then you are in luck. This rice pilaf recipe is incredibly easy and delicious! And it takes less than 20 minutes to prepare!

Provided by Katie Clark

Categories     Copycat

Time 15m

Number Of Ingredients 7

1.5 cups dry white rice
2 cups chicken broth
2 tablespoons Olive or Avocado Oil
1/4 cup finely diced red pepper
2 tablespoon finely disced onion
1 Tablespoon parsley
Salt and pepper, to taste

Steps:

  • Cook rice using desired method but use chicken broth instead of water.
  • Cover the bottom of a skillet with about 2 tablespoons of cooking oil.
  • Add the red pepper and onion and pan fry until they are nice and shriveled (about 10 minutes).
  • Add the cook riced and fry with the red peppers and onion. Add more oil if necessary.
  • Add parsley, and salt and pepper to taste, and cook for a minute or two longer.

FRESH MUSHROOM RICE PILAF



Fresh Mushroom Rice Pilaf image

This version of mushroom rice pilaf uses fresh mushrooms, not canned. Add garlic if you like.

Provided by Karen V.

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 30m

Yield 4

Number Of Ingredients 10

2 teaspoons butter
1 (8 ounce) package sliced fresh mushrooms
¼ cup chopped green pepper
2 tablespoons chopped onion
1 ⅓ cups water
⅔ cup white rice
1 teaspoon chicken bouillon granules
⅛ teaspoon salt
1 pinch garlic powder
1 pinch ground black pepper

Steps:

  • Melt butter in a saucepan over medium heat; cook and stir mushrooms, bell pepper, and onion until tender, about 5 minutes. Stir in water, rice, bouillon granules, salt, garlic powder, and black pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer until liquid is absorbed and rice is tender, 14 to 16 minutes.

Nutrition Facts : Calories 149.5 calories, Carbohydrate 27.8 g, Cholesterol 5.4 mg, Fat 2.5 g, Fiber 1.3 g, Protein 4.2 g, SaturatedFat 1.4 g, Sodium 185 mg, Sugar 1.5 g

MUSHROOM PILAF



Mushroom Pilaf image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

4 tablespoons butter
3 cloves garlic, finely minced
2 medium onions, chopped
1 pound cremini mushrooms, roughly chopped
1 pound white mushrooms, roughly chopped
8 ounces shiitake mushrooms, stems removed, roughly chopped
2 cups long-grain rice
1/2 cup white wine
3 cups chicken stock
1/4 teaspoon turmeric
Salt and freshly ground black pepper
2 tablespoons chopped fresh parsley

Steps:

  • In a medium pan, melt the butter. Add the garlic and onions and cook for 2 minutes. Add the cremini, white mushrooms and shiitakes and cook until most of the liquid has reduced, about 5 minutes. Add the rice and stir to coat. Deglaze with the wine. Add the chicken stock, turmeric and salt and pepper and stir. Bring to a simmer and simmer with the lid on until the liquid is absorbed and the rice is tender, 15 to 20 minutes.
  • When it's done, sprinkle over some chopped parsley and serve.

PEPPER STEAK WITH RICE



Pepper Steak With Rice image

I first had this for dinner at the house of a good friend and it was delicious! That was at least 10 or more years ago and I still make it for my family and company, too.

Provided by bert2421

Categories     Meat

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12

3 cups hot cooked rice
1 lb lean round steak, cut into 1/2-inch strips
1 tablespoon paprika
2 tablespoons butter
2 garlic cloves, crushed
1 1/2 cups beef broth (oxo or bouillon will do)
1 cup sliced green onion
2 green peppers, cut into strips
2 tablespoons cornstarch
1/4 cup water
1/4 cup soy sauce
2 large tomatoes, cut into 8 's

Steps:

  • Method: While rice is cooking, pound meat to 1/4" thickness.
  • (I use sandwich steaks, inside or outside round as it eliminates the need for pounding.) Sprinkle meat with paprika and allow to stand while preparing other ingredients.
  • Using a large skillet, brown meat in butter.
  • Add garlic and broth and simmer covered for 30 minutes.
  • Stir in onions and green peppers.
  • Cover and cook 5 minutes more.
  • Blend cornstarch, water and soy sauce.
  • Stir into meat mixture.
  • Cook, stirring until clear and thickened- about 2 minutes.
  • Add tomatoes and stir gently.
  • Serve over fluffy rice.

BELL PEPPER AND RICE PILAF



Bell Pepper and Rice Pilaf image

Categories     Herb     Pepper     Rice     Side     Fall     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 8 to 10

Number Of Ingredients 9

6 tablespoons (3/4 stick) butter
1 large red onion, chopped
1 large red bell pepper, seeded, chopped
1 large yellow bell pepper, seeded, chopped
2 1/3 cups long-grain white rice
2 teaspoons ground cumin
1 teaspoon chili powder
3 3/4 cups canned low-salt chicken broth
1/2 cup chopped fresh cilantro

Steps:

  • Melt butter in heavy large pot over medium heat. Add onion and bell peppers and sauté until tender, about 12 minutes. Add rice, cumin and chili powder; stir 1 minute. Add broth and bring to boil, stirring occasionally. Cover pot. Reduce heat to medium-low and simmer until rice si tender and broth is absorbed, about 25 minutes. Season pilaf to taste with salt and pepper. Sprinkle with cilantro and serve.

PEPPER STEAK AND RICE



Pepper Steak and Rice image

This is a recipe that all my children loved, and that my daughters still make.

Provided by HELENWRG

Categories     100+ Everyday Cooking Recipes

Time 1h

Yield 4

Number Of Ingredients 14

1 cup uncooked long-grain white rice
2 cups water
2 tablespoons olive oil
1 medium onion, sliced and separated into rings
½ green bell pepper, julienned
1 pound boneless sirloin steak, cut into thin strips
2 cloves garlic, peeled and chopped
1 teaspoon browning sauce
1 tablespoon ground paprika
seasoning salt to taste
ground black pepper to taste
1 ½ cups water
2 tablespoons cornstarch
½ cup water

Steps:

  • Place rice and 2 cups water in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes.
  • Heat olive oil in a medium saucepan over medium heat, and saute onion and green bell pepper until tender.
  • Stir steak, garlic, and browning sauce into the onion and green bell pepper mixture. Season with paprika, seasoning salt, and black pepper. Cook and stir until steak is evenly browned. Mix in 1 1/2 cups water, and bring to a boil.
  • In a small bowl, dissolve cornstarch in 1/2 cup water. Stir into the boiling steak mixture until thickened. Serve over the cooked rice.

Nutrition Facts : Calories 512.1 calories, Carbohydrate 45.6 g, Cholesterol 76 mg, Fat 24.4 g, Fiber 2.1 g, Protein 25.8 g, SaturatedFat 7.9 g, Sodium 122.9 mg, Sugar 1.8 g

THE BEST BELL PEPPER AND MUSHROOM RICE PILAF



The Best Bell Pepper and Mushroom Rice Pilaf image

Make and share this The Best Bell Pepper and Mushroom Rice Pilaf recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Lunch/Snacks

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 13

3 tablespoons pure wesson canola oil or 3 tablespoons sunflower oil
4 garlic cloves, peeled, washed and chopped
1 onion, peeled, washed and sliced
1 1/2 cups diced red bell peppers
4 cups cooked basmati rice
1 1/2 cups sliced mushrooms
1 teaspoon brown sugar
3 tablespoons light soya sauce
1/2 teaspoon red chili powder
1 teaspoon turmeric powder
1/4 teaspoon black pepper
salt
1 cup spring onion, chopped

Steps:

  • Heat oil in a wok.
  • Add the garlic and sauté on medium flame until the raw smell is gone and it starts to brown.
  • Add the sliced onion and red bell pepper.
  • Sauté on medium flame for 3 minutes.
  • Add red chili powder, turmeric powder, pepper and salt to taste.
  • Mix well with the other ingredients.
  • Sprinkle spring onions over the rice immediately before serving.
  • Serve hot.
  • Enjoy!

Tips:

  • For the best flavor, use high-quality steak. Look for a steak that is well-marbled, as this will help keep it juicy and tender.
  • Be sure to season the steak well before cooking. This will help to enhance the flavor of the steak.
  • Cook the steak over medium-high heat. This will help to create a nice crust on the outside of the steak while keeping the inside juicy.
  • Let the steak rest for a few minutes before slicing. This will help the juices redistribute throughout the steak, resulting in a more flavorful and tender steak.
  • Serve the steak with your favorite sides, such as rice pilaf, mashed potatoes, or roasted vegetables.
  • For the rice pilaf, be sure to use long-grain rice. This type of rice will cook up fluffy and separate, making it the perfect accompaniment to the steak.
  • Add some chopped vegetables to the rice pilaf for extra flavor. Some good options include carrots, celery, and onions.
  • Be sure to toast the rice in the butter before adding the liquid. This will help to give the rice pilaf a nutty flavor.
  • Cook the rice pilaf according to the package directions.
  • Serve the rice pilaf with the steak and any other desired sides.

Conclusion:

This pepper steak and rice pilaf with mushrooms is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The steak is cooked to perfection and the rice pilaf is fluffy and flavorful. The mushrooms add a savory umami flavor to the dish. This meal is sure to please everyone at the table.

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