A delightful and easy-to-make steak dinner paired with vibrant vegetables and rice.
Sprinkle salt and pepper on both sides of the steak.
Seasoning the steak evenly ensures a balanced flavor throughout.
Heat a heavy skillet over medium-high heat and add the steak.
Cook the steak to your preferred doneness, using a meat thermometer for accuracy.
Remove the steak from the skillet and let it rest.
Resting the steak allows the juices to redistribute, making it more tender.
Add butter to the skillet and let it melt.
Use unsalted butter to control the saltiness of the dish.
Add the bell peppers and mushrooms to the skillet and sauté for 3 minutes.
Cut the vegetables into uniform sizes for even cooking.
Pour in the water, cover, and cook for 3 minutes.
Adding water helps to soften the vegetables while retaining their color.
Add the corn and scallions, cover, and cook for another 3 minutes.
Frozen corn works well and adds a touch of sweetness to the dish.
Uncover and cook until the liquid reduces slightly.
Reducing the liquid concentrates the flavors of the vegetables.
Slice the steak thinly against the grain.
Slicing against the grain makes the steak more tender and easier to chew.
Serve the vegetables over cooked rice and top with steak slices.
Arrange the dish attractively for a pleasing presentation.
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