Andys Beef With Tomatoes And Green Peppers Recipes

Steps:

• In a large bowl or shallow dish, combine flour, salt and pepper. Add beef slices, a few pieces at a time. Toss gently to coat., In a Dutch oven, heat oil over medium-high heat. Brown beef in batches. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add tomatoes; bring to a boil. Reduce heat. Simmer, covered, stirring occasionally, until meat is tender, 10-15 minutes., Stir in green peppers, broth and Worcestershire sauce; simmer, covered, until peppers are tender, 10-15 minutes. Serve with rice.

Steps:

• Mix cornstarch, soy sauce and water until smooth. In a large skillet, heat 1 tablespoon oil over medium-high heat; stir-fry beef until browned, 2-3 minutes. Remove from pan., Stir-fry onions, celery and pepper in remaining oil 3 minutes. Stir cornstarch mixture; add to pan. Bring to a boil; cook and stir until thickened and bubbly, 1-2 minutes. Stir in tomatoes and beef; heat through. Serve with rice.

Steps:

• Carefully slice beef into thin bite size pieces about 1x1".
• Be sure you slice beef across the grain, otherwise the beef will become tough after cooking.
• Marinate meat in soya sauce, wine, salt for a few minutes.
• In the meantime slice tomatoes, green peppers, onion; mince garlic.
• Make up corn starch solution.
• Have sugar on hand.
• Heat oil up in wok until smoking.
• Stir fry beef quickly in it for no longer than 3 minutes.
• Remove beef to a platter.
• Reserve.
• (If beef is allowed to remain cooking in wok with other ingredients, it will become hard and tough.) Add green peppers and tomatoes to wok.
• Add sugar, cook tomatoes down until juice forms in bottom of wok (about 3-5 minutes cooking time).
• Add beef back into wok.
• Stir all ingredients up so that it is mixed.
• Add corn starch solution, cook 1 minute.
• Shut burner off, serve dish immediately.

Steps:

• Heat oil in skillet, brown beef on all sides. Add the garlic and continue to cook for 2 minutes. Add onion, peppers and broth; cover and simmer 20 minutes. , Combine water and cornstarch; stir into broth. Cook and stir until gravy is thick and shiny. Add seasonings. Serve over hot cooked rice.

Steps:

• Heat olive oil in a large skillet over medium heat. Stir in green tomatoes, bell pepper, celery, green onions and apple cider vinegar. Saute until tender crisp, about 5 to 10 minutes.

Steps:

• 1. Carefully slice beef into thin bite size pieces about 1x1 inches.
• 2. Be sure you slice beef across the grain, otherwise the beef will become tough after cooking.
• 3. Marinate meat in soya sauce, wine, salt for a few minutes.
• 4. In the meantime slice tomatoes, green peppers and the onion. Then mince the garlic.
• 5. Make up corn starch solution (mix the cornstarch with the 1/2 cup of water).
• 6. Have sugar on hand.
• 7. Heat oil up in wok until smoking.
• 8. Stir fry beef quickly in it for no longer than 3 minutes.
• 9. Remove beef to a platter.
• 10. Reserve. (If beef is allowed to remain cooking in wok with other ingredients, it will become hard and tough.)
• 11. Add green peppers and tomatoes to wok.
• 12. Add sugar, cook tomatoes down until juice forms in bottom of wok (about 3-5 minutes cooking time).
• 13. Add beef back into wok.
• 14. Stir all ingredients up so that it is mixed.
• 15. Add corn starch solution, cook 1 minute.
• 16. Shut burner off, serve dish immediately.

Steps:

• Heat the oil in a large nonstick skillet or heavy casserole over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic and peppers. Cook, stirring often, for 5 minutes and add 1/2 teaspoon salt. Continue to cook for another 5 minutes, until the peppers are tender.
• Add the tomatoes, thyme, salt, and pepper, bring to a simmer, and simmer, stirring from time to time, until the tomatoes have cooked down somewhat, about 10 minutes. Cover, reduce the heat and simmer over low heat for another 15 to 20 minutes (or longer), stirring from time to time, until the mixture is thick and fragrant. Taste and adjust seasonings. Serve as a side dish, as a topping for pizza, pasta, polenta, rice, or bruschetta, as a filling for an omelet, or stir into scrambled eggs.

Steps:

• Marinating The Beef The marinade will be used for the beefr. The marinade consists of: * 6 tablespoons soy sauce * 1 1/2 teaspoons minced garlic Combine the ingredients in a bowl and add * 1 lb of beef cut into thin slices 1/2'' on a side. Let the beef soak for about 1/2 hour. Preparing The Dish Once the beef has marinated the steps in preparing the dish are: 1. Drain the beef in a collander capturing the excess marinade. 2. Make the double strength chicken stock by adding 2 bullion cubes to 1 cup of water and placing it in the microwave for 2 minutes on the high setting. Stir the stock until the cubes have dissolved. (You can use granulated bullion in place of the cubes). 3. Heat your wok over high heat until it is very hot. 4. Add peanut oil. 5. When the peanut oil starts to smoke add the beef stirring it so that it does not stick. Let the beef cook, stirring it occasionally, until it has cooked through. 6. Remove the beef back to the collander used to drain it originally. Capture the juices into the excess marinade. 7. Clean the wok and reheat it over high heat. 8. Add the heaping tablespoon of the constarch to the marinade/juice mixture and stir it until the cornstarch has desolved. 9. When the wok is very hot add peanut oil to it. 10. Add the green peppers and scallions Stir the mixture rapidly until the ingredients are coated. Cook for about 45 seconds stirring occasionally until the green pepper has cooked a little but remains crisp. 11. Add back in the beef and mix the ingredients by stirring. Let the mixture heat back up until all the ingredients are hot. 12. Add the chicken stock and bring it to a boil. 13. Add the cornstarch marinade mixture and stir the contents of the wok until the sauce thickens. 14. Add the tomatoes and continue to heat long enough for them to become hot, but n