PEPPER STEAK OVER NOODLES
My first husband Philip loved this, as does my daughter and basically anyone else who tries it. Its fairly easy and the taste is so rich and flavorful. I serve mine over egg noodles, however it can also be served over rice. Its a great way to feed a large family and really nice on those rainy days when you are just not craving...
Provided by Deneece Gursky
Categories Steaks and Chops
Number Of Ingredients 12
Steps:
- 1. Prepare peppers by cleaning out seeds
- 2. slice peppers into 1/2 in strips. set aside.
- 3. slice onions into rings, and then halve the rings. set aside
- 4. Put a small amount of oil in a large non stick skillet. Add beef cubes.
- 5. Season cubes with montreal steak seasoning
- 6. Now season with garlic powder
- 7. Fry beef cubes in skillet on high stirring occsionally until nicely browned.
- 8. In large pot with lid, put 4 to 5 cups water and 4 bouillion packets or cubes. Heat to dissolve bouillon. Add beef and all juices from skillet to boullion, and bring to boil, turn heat down to very low and cover tightly. Continue to cook until beef cubes are extrememly tender.
- 9. Add red and green peppers to beef and boullion and continue cooking till peppers are just slightly softened. (taste broth and add additional boullion and/or seasoning now)
- 10. Now add onions and cook till peppers and onions are crisply tender
- 11. in large shaker type bottle with lid, put 3/4 cup soy sauce, 3/4 cup ice cold water and cornstarch. Shake vigorously to dissolve corn starch
- 12. Using a whisk gently whisk soy sauce into beef and peppers, keeping heat at medium temp. as you are whisking the gravy should thicken. (add additional cold water and cornstarch mix if not yet thick enough)
- 13. Serve beef and peppers and onions over egg noodles or rice if you prefer. Be sure to have plenty of italian, cuban or puerto rican bread on the table for sopping up that flavorfilled gravy!! Enjoy!
PEPPER STEAK AND NOODLES
My mother-in-law Wanda gave me this recipe, and I have made it for 29 years. We reheat half of it the next day, yum.
Provided by OahuPat Abrams
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In large skillet, melt margarine, add beef and sprinkle with garlic powder.
- Saute until browned.
- Remove meat from skillet.
- Saute onion and green pepper 2 minutes.
- Return meat along with tomatoes and bouillon cube.
- Simmer 20 minutes.
- Blend together cornstarch, water, soy sauce, sugar and salt.
- Add to skillet mixture and cook, stirring, until thickened.
- Meanwhile, cook noodles and drain.
- Mix noodles into skillet with meat mixture.
- Sprinkle cheese on top and allow to melt.
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.
10-MINUTE STEAK & NOODLE SUPPER
A super-speedy beef and egg noodle dish - and one of our best ever stir-fries
Provided by Good Food team
Categories Supper
Time 10m
Number Of Ingredients 6
Steps:
- Trim any visible fat from the steak, then slice into thin strips. Cut each head of pak choi lengthways into four. Dice the pepper into small squares.
- Heat the oil in a pan or wok. Add the pepper and fry for 1 minute. Add the beef and fry until browned all over. Tip in the pak choi and cook briefly until it starts to wilt.
- Stir in the sauce and 2 tablespoons of water, bring to the boil, then stir in the noodles and warm through, loosening them until they are completely coated in sauce. Serve straight away.
Nutrition Facts : Calories 546 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 2.31 milligram of sodium
PEPPER STEAK WITH NOODLES
Try our pepper steak with noodles for a simple, balanced, midweek meal that's full of flavour. Top with sesame seeds and crushed peppercorns to serve
Provided by Melissa Thompson - Journalist and food writer
Categories Dinner
Time 27m
Number Of Ingredients 13
Steps:
- Mix 1 tbsp of the soy with 1 tbsp of the shaohsing wine, 1 crushed garlic clove and half the ginger. Pour over the steak and leave for at least 20 mins or up to 1 hr. Heat a frying pan over a high heat until very hot. Take the steak out of the marinade and scrape off as much of it as you can. Rub with the vegetable oil and put in the frying pan. Leave for 2 mins, then gently move it around to catch any bits of char, which will add to the flavour. After another 30 seconds, turn the steak and cook for 2½ mins on the other side. Transfer to a plate and set aside.
- Mix the cornflour into the remaining soy sauce and shaohsing wine and add 150ml water. Heat the sesame oil in a wok or frying pan over a medium-high heat and add the onion. Cook for 1 min, stirring, then add the peppers. Cook for 4 mins, stirring regularly. Once they are starting to soften with bits of char on them, add the remaining garlic and ginger, and soy mixture. As soon as the sauce starts to thicken, remove from the heat.
- Slice the steak thinly and add to the wok, just stirring through. Sprinkle with the sesame seeds and crushed peppercorns and serve with the noodles.
Nutrition Facts : Calories 479 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 36 grams protein, Sodium 1.2 milligram of sodium
More about "pepper steak over cheddar noodles recipes"
PEPPER STEAK PASTA | READY SET EAT
From readyseteat.com
PEPPER STEAK WITH NOODLES RECIPE - CLASSIC-RECIPES.COM
From classic-recipes.com
CREAMY PARMESAN STEAK PENNE RECIPE - HOME CHEF
From homechef.com
PEPPER STEAK RECIPE - THE WOKS OF LIFE
From thewoksoflife.com
CREAMY PEPPER PASTA WITH STEAK STRIPS - SPRINKLES AND …
From sprinklesandsprouts.com
PEPPER STEAK WITH CHEDDAR NOODLES RECIPE - IFOOD.TV
From ifood.tv
Butter 1/4 Cup (4 tbs)Garlic powder 1/8 TeaspoonChopped onions 1/3 Cup (5.33 tbs)Calories 4352 per serving
A PEPPER STEAK RECIPE TO CONVERT THE HATERS - THE NEW YORK TIMES
From nytimes.com
PEPPER STEAK RECIPE FROM RACHAEL RAY | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
PEPPER STEAK-CHEDDAR NOODLES - RECIPE - COOKS.COM
From cooks.com
PEPPER STEAK WITH CHEDDAR NOODLES - RECIPE - COOKS.COM
From cooks.com
EASY PEPPER STEAK - JO COOKS
From jocooks.com
PEPPER STEAK OVER CHEDDAR NOODLES RECIPES RECIPE
From alicerecipes.com
PEPPER STEAK - THE KITCHEN MAGPIE
From thekitchenmagpie.com
PEPPER STEAK RECIPE | PBS FOOD
From pbs.org
BEST PEPPER STEAK OVER CHEDDAR NOODLES RECIPES
From alicerecipes.com
PEPPER STEAK CHEDDAR NOODLES — KAU KAU CHRONICLES
From kaukauchronicles.org
EASY PEPPER STEAK RECIPE - HOW TO MAKE PEPPER STEAK - THE …
From thepioneerwoman.com
LIGHT 'N FLUFFY - PEPPER STEAK
From lightnfluffy.com
PEPPER STEAK - CHEDDAR NOODLES - RECIPE - COOKS.COM
From cooks.com
PEPPER STEAK RECIPE - NYT COOKING
From cooking.nytimes.com
BEST 4TH OF JULY BBQ FOOD IDEAS: FROM STEAK TO SEAFOOD AND MORE
From bostonglobe.com
PEPPER STEAK - CHEDDAR NOODLE - RECIPE - COOKS.COM
From cooks.com
You'll also love