EASY PEPPER STEAK
We live on the eastern edge of the Sand Hills here in Nebraska, where most folks are ranchers. This popular pepper steak recipe is tasty as well as colorful. -Carolyn Butterfield, Atkinson, Nebraska
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 365 calories, Fat 4g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 465mg sodium, Carbohydrate 48g carbohydrate (5g sugars, Fiber 4g fiber), Protein 32g protein.
PEPPER STEAK FOR TWO
This recipe was adopted from an old cookbook called Cooking for Two by Sue Russell. I love the flavour of this very quick and simple to prepare steak. I highly recommend that you use whole peppercorns that you crack yourself.
Provided by Dreamer in Ontario
Categories Meat
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Place peppercorns in a ziplock bag and crush coarsely with a rolling. Alternatively, you may use a mortar and pestle but you may have the pepper escaping as it's crushed.
- Press cracked pepper into both sides of steaks.
- In a heavy-based frying pan, heat butter and oil and cook steaks to desired doneness, turning once. (Medium-rare takes about 8 to 11 minutes, Medium takes about 12 to 14 minutes).
- Remove from pan and keep hot.
- Stir brandy into the pan juices and bring to a boil, scraping the sediment from pan.
- Remove from heat and add extra butter.
- Pour this sauce over the steaks and serve immediately.
Nutrition Facts : Calories 293.7, Fat 31.6, SaturatedFat 16.7, Cholesterol 66, Sodium 219.3, Protein 0.3
BEEF PEPPER STEAK FOR TWO
Make and share this Beef Pepper Steak For Two recipe from Food.com.
Provided by MizzNezz
Categories Vegetable
Time 21m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Pound filets slightly.
- salt and pepper the filets.
- Dust with flour.
- Heat oil in 12 in skillet on med hi.
- Add steaks and brown on both sides.
- Cook for 4 minutes.
- Remove steaks.
- Add butter.
- Add onion, garlic, parsley, and mushrooms.
- Saute for 2 minutes.
- Place steaks on top of mushrooms; add pepper strips.
- Cover and cook on med for 4-5 minutes, until pepper is crisp tender, and steaks are done to your likeness.
Nutrition Facts : Calories 895, Fat 73.1, SaturatedFat 26.2, Cholesterol 150.5, Sodium 197.4, Carbohydrate 24.5, Fiber 3.2, Sugar 4.8, Protein 35.8
THE BEST PEPPER STEAK
Pepper steak is a Chinese-American stir-fry dish that coats tender sliced steak and crisp-tender bell peppers in a deeply savory and slightly sweet sauce. We used flank steak here, but it is equally delicious with skirt or flap steak. No matter the cut, make sure to slice it thinly across the grain to ensure the meat is tender in the final dish. We tested bell peppers cut into a variety of sizes and found that one-inch pieces worked best, yielding peppers cooked to the perfect doneness (not too snappy but not at all mushy).
Provided by Food Network Kitchen
Categories main-dish
Time 3h10m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Freeze the flank steak until the meat is slightly frozen and firm enough to thinly slice with ease, 45 minutes to 1 hour.
- Finely grate 2 cloves of the garlic into a large bowl. Peel the ginger and cut it in half. Finely grate one of the ginger halves into the same bowl; reserve the remaining ginger. Whisk in 3 tablespoons of the soy sauce, 2 tablespoons of the Shaoxing wine, 1 1/2 teaspoons of the sugar and several large grinds of pepper to combine. Set aside.
- Thinly slice the flank steak against the grain on a very slight bias into 1/4-inch-thick strips. Cut any extra-long pieces in half; the strips should be no longer than 3 to 4 inches. Add to the bowl with the marinade and stir to combine. Cover with plastic wrap or a lid and refrigerate for at least 1 hour and up to overnight.
- About 30 minutes before finishing the dish, use tongs to transfer the steak to a large baking sheet lined with several layers of paper towels and arrange in a single layer. Lay additional paper towels on top to help absorb any excess marinade. Set aside to take the chill off the meat.
- Whisk together the beef broth, sesame oil, remaining 1/4 cup soy sauce, remaining 2 tablespoons Shaoxing wine, remaining 1 1/2 teaspoons sugar and a couple large grinds of pepper in a medium bowl; set aside.
- Finely mince the remaining 2 cloves garlic and add to a small bowl. Finely mince the remaining ginger and add to the same bowl. Set aside.
- Heat 1 tablespoon of the canola oil in a large skillet over high heat. When the oil starts to shimmer, add a third of the steak strips in a single layer and cook until well-browned on the first side, about 1 minute. Flip and cook until browned on the second side, about 1 more minute. Transfer to a large plate. Cook the remaining steak in 2 additional batches, adding 1 1/2 teaspoons of canola oil per batch. Transfer to the plate.
- Lower the heat to medium high. Add the onion and a splash of water to the empty skillet and cook, scraping up any browned bits and stirring constantly, for 2 minutes. Add the red and green bell peppers and cook, stirring frequently and adding another splash of water if the skillet starts to get too brown on the bottom, until the vegetables are crisp-tender, 5 to 7 minutes. Add the garlic and ginger and cook, stirring constantly, until softened, about 1 minute.
- Return the steak to the skillet and stir to combine. Whisk the cornstarch into the sauce, then pour it into the skillet. Cook, stirring constantly, until the sauce is thick and glossy, about 2 minutes. Transfer the pepper steak to a large serving platter and top with sliced scallions and toasted sesame seeds. Serve immediately with a side of steamed rice.
MARIA'S PEPPER STEAK
My favorite recipes are ones with few ingredients that I normally have on hand and are hard to mess up. You can add more or less of each ingredient depending on your tastes. Hope you enjoy it!
Provided by MARIACOZ
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil in a skillet over medium heat. Cook onion, bell peppers, and garlic in oil until tender-crisp, stirring frequently. Set aside.
- Heat a large skillet over medium-high heat. Pour soy sauce, honey, and red wine vinegar in pan, then add beef. Cook beef, stirring frequently, until done, about 10 to 15 minutes. Stir in cooked vegetables, and cook another 10 to 15 minutes.
Nutrition Facts : Calories 387.5 calories, Carbohydrate 33 g, Cholesterol 53.6 mg, Fat 19.2 g, Fiber 2.1 g, Protein 22.6 g, SaturatedFat 6.1 g, Sodium 1259.5 mg, Sugar 27.2 g
SLOW-COOKER PEPPER STEAK
Very tender and flavorful, this recipe is one of our family's favorites. It's great to make ahead of time in the slow cooker and then serve over rice, egg noodles, or chow mein.
Provided by MJWAGNER68
Categories Meat and Poultry Recipes Beef Steaks Sirloin Steak Recipes
Time 4h30m
Yield 6
Number Of Ingredients 12
Steps:
- Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
- Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
- Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.
Nutrition Facts : Calories 301.4 calories, Carbohydrate 11.7 g, Cholesterol 65.4 mg, Fat 15.8 g, Fiber 1.9 g, Protein 28.2 g, SaturatedFat 4.5 g, Sodium 1188.6 mg, Sugar 5.3 g
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