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.




Nana’s Pepper Steak and Rice

Adam Bohnert’s and Alyssa Johnson’s recipe for pepper steak and rice.
Elsa Hahne

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