Pepper with Rice **Need one 9”x11” disposable aluminum pan

2.5-3 lbs. sirloin or bottom 5 tablespoons soy sauce 1 teaspoon black pepper ¼ cup vegetable oil 2 red pepper 2 green pepper 1 large onion 8 cloves garlic, minced Sauce: 3 packet brown gravy mix 1 teaspoon ground (or more to taste) 1/2 teaspoon black pepper 2 cups cold water 4 tablespoons soy sauce

Directions 1. Slice steak into 1/4-inch strips then toss with soy sauce and black pepper. Marinade at least 2 hours and up to 8 hours. 2. Chop peppers and onion into 1-inch pieces; set aside. 3. Add just enough vegetable oil to a large skillet to coat the bottom. Heat over high heat until very hot. Add one layer of strips to skillet then sauté until nicely browned. Remove from skillet then repeat this process until all beef is browned and set aside. 3. Coat the bottom of the pan with a little more vegetable oil, reduce heat to medium-high then add chopped peppers and onions then sauté for 3-4 minutes. 4. Add minced garlic and continue cooking for 2 minutes. Combine sauce ingredients and mix well. Add sauce and browned beef strips (with any rendered juices) to skillet. Cook and stir until sauce is thickened and peppers are tender. 5. Transfer to a disposable 9x11 aluminum pan, cool and cover with aluminium foil. ​

RICE - prepare 3 cups (uncooked) long grain white rice according to package directions. Cool, ​ place in gallon ziptop bag and deliver with steak.

DROPOFF - Please deliver steak and rice to SPUR (Marblehead & Swampscott residents) or to ​ ​ Lifebridge (Salem residents). We will combine these at Lifebridge for service.