Sliced Beef With Bell Pepper Onion And Snow Peas South Beach Recipes

Steps:

• Season steak with salt and black pepper. Lightly coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add steak and cook for 4 minutes per side for medium rare. Remove from heat.
• Transfer steak to a cutting board and let sit for 5 minutes before slicing.
• Meanwhile, in same pan, heat oil over medium-high heat. Add bell pepper, onions, and garlic. Cook, stirring constantly, 5 minutes.
• Add peas and water. Cover the pan and cook, stirring occasionally until vegetables are softened, about 5 minutes. Uncover, add soy sauce, and cook 30 seconds longer. Add sliced steak to pan and toss briefly just to heat through. Serve warm.

Steps:

• Place the sliced steak in a large bowl. Sprinkle the cornstarch over the beef slices and mix to coat. Whisk the soy sauce and sugar together in a small bowl until the sugar dissolves; pour over the beef slices. Mix and marinate in the refrigerator for at least 2 hours or overnight.
• Heat 3 tablespoons olive oil in a large skillet over medium heat; cook and stir the onion and garlic in the hot oil until tender, 5 to 7 minutes. Stir the oyster sauce into the onion and garlic; season with salt and pepper. Add the snow peas, green peas, carrot, celery, and red bell pepper; cook and stir until the vegetables are slightly tender, yet still crisp, 7 to 10 minutes. Remove the skillet from the heat.
• Heat 2 tablespoons oil in a separate skillet. Remove the beef from the marinade, shaking off any excess moisture; discard the marinade. Fry the beef slices in the hot oil to your desired degree of doneness, 3 to 5 minutes per side for medium. Add the cooked beef to the vegetable mixture and mix well. Serve hot.

Steps:

• In a bowl, mix together the soy sauce, sherry, cornstarch, brown sugar and ginger. Add the beef to a separate bowl and pour one-third of the liquid over the top. Save the rest of the liquid. Toss the beef and set aside.
• Heat the oil in a heavy skillet (iron is best) over high heat. Add the snow peas and stir for 45 seconds, getting as much color on them as possible. Remove to a plate.
• Allow the skillet to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Spread out the meat as you add it to skillet, but do not stir for a good minute. (You want the meat to get as brown as possible as quickly as possible.) Sprinkle half the scallions over the meat. Flip the meat to the other side and cook for another 30 seconds. Remove to a clean plate.
• Repeat with the other half of the meat, allowing the skillet to get very hot again first. After flipping, add the first plateful of meat, the reserved liquid, the crushed red pepper and snow peas. Stir over high heat for 30 seconds, and then turn off the heat. Check the seasonings and add salt only if it needs it. The mixture will thicken as it sits. Serve immediately over rice.

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:

• 1. Cut the beef into thin slices 2 inches long. Put the slices into a bowl and add the light soy sauce, rice wine or sherry, and cornstarch. Mix well with the beef and allow the mixture to marinate for 15 minutes.
• 2. Cut the pepper into 2 inch strips.
• 3. Heat a wok or large skillet until it is very hot. Add 1 tablespoon of the peanut oil and when it is almost smoking, stir-fry the beef for 3 minutes. Remove the beef slices and drain them in a colander or sieve.
• 4. Clean the wok or pan, add the remaining 1/2 tablespoon of peanut oil and reheat. When it is hot, stir fry the peppers and snow peas for 2 minutes. Then add the chicken stock and dark soy sauce. Bring the mixture to a boil. Return the cooked beef to the pan and give the mixture a few quick stirs to mix it well. Serve immediately.

Steps:

• Combine first 5 ingredients in 13 x 9 x 2-inch glass baking dish. Cover and refrigerate at least 2 hours, turning once to coat. (Can be prepared 1 day ahead. Keep chilled.)
• Mix broth, soy sauce and cornstarch in small bowl. Heat 1 1/2 teaspoons oil in large nonstick skillet over high heat. Add half of steak and half of juices from dish and sauté until steak is brown, about 1 minute. Transfer mixture to plate. Repeat with 1 1/2 teaspoons oil, steak and juices. Return all steak and juices to skillet. Add green onions and radishes and sauté 1 minute. Stir broth mixture, add to skillet and sauté just until steak is cooked through and sauce thickens, about 4 minutes. Transfer to plates and serve.

Steps:

• Sprinkle beef with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add ginger and mushrooms; stir-fry until mushrooms are tender, about 3 minutes. Add beef to skillet; stir-fry until beef browns but is still pink in center, about 1 minute. Add snow peas, half of green onions, and half of cilantro; stir-fry 1 minute. Stir in hoisin, chili-garlic sauce, and five-spice powder; sauté until peas are crisp-tender, 1 to 2 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining green onions and cilantro.