Preheat oven to 400 degrees F and line a rimmed baking sheet with a silicone baking mat. Place halved peppers (hollow side up) onto prepared sheet. Drizzle with a little olive oil and season with salt and pepper. Set aside. Heat a large non stick skillet over medium heat.
Place beef into the instant pot with 3/4 cup water and one tablespoon soy sauce. Set to high pressure for 20 minutes. Once the instant pot stops counting release the pressure after 5 minutes via quick release. Drain juice from beef. Mix together brown sugar, soy sauce, ginger, garlic, and hoisin sauce. Stir well. Remove chicken, leaving oil in the stockpot, and drain on paper towels. Add 1 1/2 tablespoons of butter to the oil. Stir in the onion, banana peppers, celery, garlic, and shallot; cook until the onions are translucent, 3 to 4 minutes. Stir in rice and 1 1/2 tablespoon butter. Stir in the chicken stock, tomato sauce, and diced tomato with chilies. Freshly ground Black pepper ; Steps: To prep the rice, wash your rice by rinsing the rice with tap water multiple times. Keep discarding the water through a strainer, until the water runs clear (not cloudy). This step should take 3-4 rinses for 1 cup of rice. Add 1 cup of rice and 1 cup of water into a rice cooker and let it cook. Beef Pepper Rice. If you have ever travelled to Asia, you may be familiar with Pepper Lunch, a well-known fast food chain. It is the location where this rice with beef and pepper became popular. It’s very basic, consisting of sliced beef, rice, corn, green onions, and a sweet and salty sauce served hot and bubbly. Key ingredients for beefAdd the onions, salt, pepper, and olive oil to a sauce pan. Over medium heat, cook until the onions are translucent - about 5 minutes. Add the garlic and stir into the onions. Cook for 3 minutes. Add the oregano and the roasted red peppers. Stir into the onions and garlic, then add the white wine. Stir to incorporate.Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, 20 to 25 minutes. Heat olive oil in a large skillet over medium-high heat. Cook and stir onion in hot oil until soft, about 3 minutes. Stir in garlic and continue cooking until onion is translucent, 2 to 3 .