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.
TOMATO PEPPER STEAK
"I like to fix this dish for company," says Donna Brockett of Kingfisher, Oklahoma. "I make plenty...for seconds!"
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- Cut beef into 3-in. x 1/4-in. strips. Heat oil in a large skillet; brown beef over medium-high heat. Add broth, celery, garlic, soy sauce, ginger, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 55-60 minutes or until the meat is tender. , Add tomatoes, peppers and onion; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Add mushrooms; cover and simmer for 5 minutes or until vegetables have reached desired tenderness. , Combine cornstarch and water until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes. Serve over rice.
Nutrition Facts : Calories 220 calories, Fat 6g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 926mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 3g fiber), Protein 29g protein.
MOM-MOM'S PEPPER STEAK
This is a terrific family dinner. Tender pieces of steak are sauteed with juicy peppers in a great sauce. Serve with white rice or buttered mashed potatoes, and Italian bread for dipping. This is a really easy dinner. I hope your family will enjoy this as much as mine does.
Provided by Melissa Carmela
Categories Meat and Poultry Recipes Beef Steaks Round Steak Recipes
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Heat the vegetable oil in a large skillet over medium heat, and cook and stir the green and red peppers until tender, about 10 minutes. Remove the peppers from the pan and set aside.
- Place the steak strips into the skillet with the grated onion, and cook and stir for about 10 minutes, until the steak is evenly browned and no longer pink inside. Return the cooked peppers to the skillet, and stir in tomatoes, water, and sugar. Sprinkle with salt and pepper to taste.
- Simmer over low heat for 45 minutes to 1 hour, stirring occasionally, until the steak is tender and the sauce has thickened.
Nutrition Facts : Calories 297.5 calories, Carbohydrate 13.2 g, Cholesterol 69.2 mg, Fat 15.5 g, Fiber 2.9 g, Protein 26.2 g, SaturatedFat 4.9 g, Sodium 115.3 mg, Sugar 6.6 g
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.
SAUCY TOMATO AND PEPPER STEAK
This steak gets a flavorful dry rub, a quick broil in the oven and a saucy topping of peppers and tomatoes to give it an authentic steakhouse kick.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 6 servings.
Number Of Ingredients 9
Steps:
- Heat broiler.
- Mix chili powder, cumin and ground red pepper; rub over both sides of steak. Place on rack of broiler pan.
- Broil, 4 to 5 inches from heat source, 8 to 10 min. on each side or to medium doneness (160ºF). Meanwhile, heat dressing in large skillet on medium-high heat. Add onions; cook and stir 3 min. Add bell peppers and garlic; cook 5 to 6 min. or until vegetables are crisp-tender, stirring occasionally. Add tomatoes; stir. Cook 2 to 3 min. or until heated through, stirring occasionally.
- Cut steak across grain into 6 pieces; place on serving platter. Top with vegetable mixture and cheese.
Nutrition Facts : Calories 230, Fat 11 g, SaturatedFat 4 g, TransFat 0.5 g, Cholesterol 70 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 23 g
PEPPER STEAK
Pepper steak is an easy weeknight dinner and boy is this a good recipe. The steak is cooked tender with peppers that soak up the flavor of the savory tomato gravy. Excellent served over rice. This meal is going to become a family favorite and end up in your weekly dinner rotation.
Provided by Kathy D
Categories Beef
Time 40m
Number Of Ingredients 13
Steps:
- 1. Heat the Crisco in a large skillet over med-high heat.
- 2. Brown the sirloin tips - about 10-15 min.
- 3. Add the chopped onion, garlic, salt and pepper, beef cube and the 1 cup of hot water.
- 4. Cover and simmer for 20 to 25 min.
- 5. Add the drained tomatoes and chopped green pepper. Cook an additional 10 minutes.
- 6. In a small bowl, combine the corn starch, 1/4 cup cold water, and soy sauce.
- 7. Stir this into the meat mixture and bring to a boil.
- 8. Turn the heat back down to medium and cook 5-10 minutes longer.
- 9. I like to serve this over rice. Enjoy!
PEPPER STEAK
Make and share this Pepper Steak recipe from Food.com.
Provided by papergoddess
Categories Stew
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cut round steak into thin strips.
- Brown in sprayed skillet or in 2 tbs. oil.
- Add onion and garlic and saute another 5 minutes.
- Add tomatoes; cover and simmer about 30 minutes.
- Add green peppers; simmer additional 20 minutes.
- Mix cornstarch into soy sauce; stir into meat and tomato mixture and stir until thickened and bubbly.
- Serve immediately over hot cooked white or brown rice.
Nutrition Facts : Calories 580.5, Fat 33.5, SaturatedFat 11.3, Cholesterol 165.6, Sodium 1145.4, Carbohydrate 17.8, Fiber 3.7, Sugar 7.8, Protein 51.4
SAUCY PEPPER STEAK RECIPE
Get a thumbs up all around when you follow this Saucy Pepper Steak Recipe! Fry up juicy steak with fresh veggies for a tasty, colorful dish!
Provided by My Food and Family
Categories Beef
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook and stir vegetables in large nonstick skillet on medium-high heat 6 to 8 min. or until crisp-tender. Spoon into large bowl; cover to keep warm.
- Add meat, garlic and black pepper to skillet; cook and stir 3 min. or until meat is done. Stir in soy sauce; cook 1 min. Stir in barbecue sauce; cook 2 to 3 min. or until heated through, stirring frequently. Add to vegetables; mix lightly.
- Serve over rice.
Nutrition Facts : Calories 350, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 50 mg, Sodium 750 mg, Carbohydrate 48 g, Fiber 4 g, Sugar 14 g, Protein 19 g
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EASY PEPPER STEAK - SPEND WITH PENNIES
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4.9/5 (72)Calories 398 per servingCategory Beef, Dinner, Entree, Main Course
- If you have time to marinate the beef for a few hours, whisk all the sauce ingredients except the cornstarch. Add the beef strips to a freezer bag and pour the marinade over it. Refrigerate for up to 24 hours. When ready to cook, remove beef from marinade, add liquid to a bowl and whisk in cornstarch.
- Once the oil is hot, add the sliced onion and peppers and stir-fry for about 5 minutes, or until tender. Transfer to a plate when finished.
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