Nana’s Pepper Steak and Rice

This dish falls solidly into the “American Chinese” category and is a family favorite for Adam Bohnert and Alyssa Johnson, LSU biologists and assistant professors who recently discovered tubular lysosomes, a potential key to the fountain of youth in humans and animals.

This is their recipe.

 

 

 

Please buy local, Louisiana ingredients—Rice had a 2018 farm-gate value of $380 million, with commercial production in 32 parishes.

“My grandmother commonly cooked this meal when the whole family came together for dinner on Sunday nights,” Adam Bohnert said. “This was a favorite then and still is with my own family; my four-year-old son gobbles down every last bite. It’s the perfect comfort food that makes you feel warm and cozy—and it leaves everyone wanting seconds!”

 

Nana’s Pepper Steak and Rice

(Serves 4-6)
 
1 pound round steak, sliced 
2 tablespoons ground paprika 
2 tablespoons butter 
4 cloves garlic, minced 
2 cups beef broth 
1 bunch green onions, sliced
2 green bell peppers, cut into strips 
2 tablespoons cornstarch 
¼ cup water (or broth)
¼ cup soy sauce 
2 fresh tomatoes, cut into eighths
Fresh, spicy red chiles or habanero peppers, thinly sliced
 
Sprinkle steak with paprika and let sit for a few minutes before browning in butter in a large skillet that has a lid (a Dutch oven is good). Add garlic and broth, cover and simmer for 30 minutes. Stir in green onions and bell pepper. Cover and cook for 5 more minutes. Stir cornstarch, water (or broth), and soy sauce together separately in a small bowl; add to meat. Stir and simmer for 2 minutes until thickened. Add tomatoes, letting them get completely warm. Serve sprinkled with hot peppers, if desired.

 

 

Elsa Hahne
LSU Office of Research & Economic Development
ehahne@lsu.edu