Beef and Broccoli Pepper Steak with Olives


  • 1 (1 lbs.) boneless top sirloin steak
  • 4 cloves garlic, minced
  • 3 tablespoons soy sauce
  • 1 1/2 teaspoons sugar
  • 1/8 teaspoon red pepper flakes
  • 1 cup long-grain white rice
  • 1 tablespoon salad oil
  • 2 broccoli flowerets
  • 1 large red or green bell pepper, seeded and cut into thin strips
  • 1 small onion, thinly sliced
  • 1 teaspoon cornstarch, blended with 2 tsp. water
  • 3/4 cup California Black Ripe Olives


  1. Place steak, garlic, soy sauce, sugar, and red pepper flakes in a large bowl.
  2. Stir meat in bowl to coat, then set aside; stir occasionally.
  3. Bring 2 cups water to boil over high heat; stir in rice.
  4. Cover, reduce heat, and simmer until rice is tender to bite and most of liquid is absorbed, about 20 minutes.
  5. While rice cooks, heat 1 teaspoon oil in a non-stick frying pan over medium-high heat.
  6. Add broccoli, bell pepper and onion.
  7. Cook, stirring, until vegetables are just tender-crisp, about 6 minutes.
  8. Transfer vegetable mixture to a large bowl and keep warm.
  9. Heat remaining 2 teaspoons oil in pan.
  10. When oil is hot, lift meat from marinade (reserve marinade) and add to pan.
  11. Cook, stirring, until meat is done to your liking.
  12. With a slotted spoon, transfer meat to bowl with vegetables and keep warm.
  13. Stir cornstarch mixture and add to drippings in pan along with reserved marinade and olives.
  14. Cook, stirring, until mixture boils and thickens slightly and olives are warm, about 1 minute.
  15. Remove pan from heat and add meat and vegetables; stir to coat.
  16. Spoon rice onto a warm serving platter and top with meat mixture.