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.
CARIBOU PEPPER STEAK
Adapted from The Alaskan Wilderness Cookbook. Serve with rice. Prep time includes marinating time.
Provided by Chocolatl
Categories Wild Game
Time 2h35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place meat, soy sauce, garlic, ginger, 2 teaspoons vegetable oil, and sesame oil in a large bowl.
- Mix well, cover and refrigerate for at least 1 hour.
- Drain, reserving marinade.
- Heat remaining oil in a large skillet over high heat.
- Add meat and stir-fry until tender, about 8 minutes.
- Add vegetables and continue cooking until onions and peppers are tender-crisp.
- Mix cornstarch and water and add to the reserved marinade.
- Pour marinade mixture over meat and cook 5 minutes more.
Nutrition Facts : Calories 385.2, Fat 26.9, SaturatedFat 7, Cholesterol 82.8, Sodium 1073.4, Carbohydrate 9.2, Fiber 1.7, Sugar 3.3, Protein 26.7
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.
PEPPERED CARIBOU STEAKS
Lean, Easy, and a change from Beef Goes well with long grain and wild rice, sauteed spinach with toasted pine nuts. Something quite different for a intimate dinner party. Wine match: Petite Sirah or Australian Shiraz. Note: This recipe may also be prepared with bison, elk or venison steaks.
Provided by Woofer
Categories Wild Game
Time P1DT20m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- In a shallow nonreactive dish, whisk together soy sauce, beef stock and port and add steaks turning to coat thoroughly.
- Refrigerate for 24 hours or overnight, turning occasionally.
- Bring a small pot of water to a boil, add pearl onions and simmer for 2 minutes.
- Drain and plunge the onions into a bowl of ice water to stop the cooking.
- Carefully slip the papery skins off, leaving as many layers of the onion as possible.
- Set aside.
- Remove steaks from the marinade, wiping off excess and season well with salt.
- Place the peppercorns in a shallow dish and press the steaks into them, coating each side.
- In a heavy, preferably cast-iron frying pan, heat the olive oil over medium-high to high heat.
- Cook the steaks to the desired doneness and remove to a warm platter.
- Meanwhile, melt half the butter in a small saucepan over medium-low heat, add the pearl onions and saute until golden.
- In another small saucepan, whisk together mustard powder and water.
- Add the remaining butter and slowly bring to a simmer.
- Reduce heat, and whisk until the mixture is smooth.
- Pour the mustard sauce over steaks and surround with caramelized onions.
Nutrition Facts : Calories 632.5, Fat 38.3, SaturatedFat 6.7, Cholesterol 18.3, Sodium 914, Carbohydrate 49.7, Fiber 14.5, Sugar 14.9, Protein 23.7
PEPPER STEAK
Make and share this Pepper Steak recipe from Food.com.
Provided by Diana Adcock
Categories Meat
Time 52m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Slice the beef into 3 inch strips 1/4 inch wide.
- Heat 1 T.
- oil in skillet on medium high and add onion and garlic, stirring until onion is tender, around 4 or 5 minutes.
- Remove with a slotted spoon.
- Add remaining oil and saute the beef until browned.
- Remove with a slotted spoon.
- Add the broth, soy sauce, sugar and ground pepper to the skillet, stir well.
- Return beef, onion and garlic to skillet and simmer for 30 minutes.
- Add celery, bell pepper and tomatoes.
- Cover and cook until celery and peppers are crisp/tender-around 5 minutes.
- Dissolve the cornstarch in cold water.
- Stir into the skillet stirring constantly until thickened around 2 minutes.
Nutrition Facts : Calories 237.6, Fat 7.3, SaturatedFat 2, Cholesterol 62.4, Sodium 1331, Carbohydrate 12.2, Fiber 2.4, Sugar 3.9, Protein 30.1
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