Pepper Beef Recipes

Steps:

• In a small, nonporous bowl, combine the peppercorns, tamari, garlic, sugar and salt. Add the beef filet and coat well on all sides. Cover and marinate in the refrigerator for 1 hour.
• Melt butter in a medium saucepan over medium high heat. Place the beef filet in the pan and saute for 6 to 8 minutes per side, or until internal temperature reaches at least 145 degrees F (65 degrees C).

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:

• Slice the steak into 1/2-inch thick slices across the grain.
• Whisk together soy sauce, sugar, cornstarch, and ginger in a bowl until the sugar has dissolved and the mixture is smooth. Place the steak slices into the marinade, and stir until well-coated.
• Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat, and place 1/3 of the steak strips into the hot oil. Cook and stir until the beef is well-browned, about 3 minutes, and remove the beef from the wok to a bowl. Repeat twice more, with the remaining beef, and set the cooked beef aside.
• Return all the cooked beef to the hot wok, and stir in the onion. Toss the beef and onion together until the onion begins to soften, about 2 minutes, then stir in the green pepper. Cook and stir the mixture until the pepper has turned bright green and started to become tender, about 2 minutes, then add the tomatoes, stir everything together, and serve.

Steps:

• Sprinkle meat with paprika. In a large skillet, melt butter over medium-high heat. Brown beef. Add broth and garlic. Simmer, covered, for 30 minutes. Add green peppers and onion. Cover and continue to simmer for 5 minutes. , Combine cornstarch, soy sauce and water; stir into meat mixture. Cook and stir until thickened. Gently stir in tomatoes and heat through. Serve over rice.

Steps:

• Combine soy sauce, garlic and pepper flakes in medium bowl.
• Cut beef lengthwise in half, then crosswise into thin slices.
• Toss beef with soy sauce mixture and marinade for at least 30 minutes (or overnight).
• Heat wok or large skillet over medium-high heat.
• Add 1 tablespoon oil and heat until hot.
• Add half of beef mixture.
• Stir-fry until beef is barely pink in center.
• Remove.
• Repeat with remaining beef mixture.
• Remove and set aside.
• Heat remaining 1 tablespoon oil in wok and add bell peppers and onion.
• Reduce heat to medium.
• Stir-fry 6-7 minutes until vegetables are crisp-tender.
• Add stir-fry sauce and wine.
• Stir-fry 2 minutes or until heated through.
• Return beef along with any accumulated juices to wok and heat through.
• Sprinkle with parsley and serve over rice, if desired.