Coca Cola Pepper Steak Food

COLA MARINATED SIRLOIN STEAK

Steps:

• Whisk together cola, soy sauce, Dijon mustard, horseradish, garlic, and black pepper in a bowl and pour into a resealable plastic bag. Add steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 24 hours.
• Preheat the grill to 400 degrees F (200 degrees C).
• Remove steak from resealable bag and discard remaining marinade.
• Cook steak on the preheated grill to desired doneness, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

GRILLED COFFEE AND COLA SKIRT STEAK

Steps:

• Place garlic into a nonreactive bowl and whisk in cola, coffee, rice vinegar, ketchup, black pepper, 1 teaspoon salt, rosemary, and hot sauce until thoroughly combined.
• Unroll the skirt steak and cut into 6-inch lengths with the grain, using a kitchen scissors. Submerge the meat totally in the marinade; place a piece of plastic wrap onto meat and marinade surface. Marinate 8 to 12 hours in refrigerator or overnight.
• Preheat an outdoor grill for medium-high heat.
• Remove meat from marinade; save the marinade. Pat meat thoroughly dry with paper towels. Season both sides of meat with salt and cayenne pepper to taste.
• Pour marinade into a saucepan over medium heat and simmer until slightly thickened, about 10 minutes. Strain through a fine-mesh sieve into a bowl.
• Grill meat on the preheated grill until steak pieces are still pink inside and meat has good grill marks, about 4 minutes per side. Place thin cooked pieces onto thicker pieces of meat to prevent thin ones from overcooking. When the surface of the meat looks shiny and wet from juices being forced up to the surface, the meat is medium-rare to medium in doneness. An instant-read meat thermometer inserted into the center of a piece should read 125 to 130 degrees F (52 to 54 degrees C).
• Remove meat to a platter and let rest for at least 5 minutes before slicing thinly across the grain to serve. Drizzle servings with reduced coffee-cola marinade.

COCA-COLA PEPPER STEAK

Steps:

• Trim all fat from the meat and cut into pencil-thin strips.
• In a deep skillet or Dutch oven, heat oil, garlic, and salt.
• Add the meat and brown over high heat, about 10 minutes, stirring occasionally with a fork.
• Add the beef broth; cover and simmer for 15 to 20 minutes, or until the meat is fork-tender.
• Stir in the green pepper strips, celery, onions, and 4 fluid ounces of Coca-Cola; cover and simmer for 5 minutes- do not overcook, the vegetables should be crisp-tender!
• Peel the tomatoes, cut into wedges, gently stir into meat.
• Blend cornstarch with 2 fluid ounces of Coca-Cola and the soy sauce; stir mixture into the meat and cook until sauce is thickens, about 1 minute, stirring lightly with a fork.
• Serve over hot rice.

THE BEST PEPPER STEAK

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.

COCA COLA STEAK KABOBS

Steps:

• Cut steaks into 1 inch thick long strips. Place steaks in bowl or in baking dish. Sprinkle the creole seasoning and the garlic over meat. Pour coca cola over seasoned meat and lightly toss meat in the coca cola mixture.
• Marinate for 30 minutes to an hour.
• Soak your kabob sticks in warm water for at least 15 minutes before skewering your meat on the sticks.
• Place Kabobs onto the BBQ and cook about 4 minutes on each side. If you must have them well done you'll want to give them a few more minutes.
• As a single dinner dish you'll want to serve these with a simple plain white rice or a seasoned rice. I prefer to skewer and grill my favorite fresh veggies to accompany this.

TEMPEH PEPPER "STEAK"

Steps:

• In a large pot, set a steamer basket over boiling water
• Put the tempeh in the pot and steam, covered, for 5 minutes, or until soft.
• Set aside.
• In a saucepan, heat the vegetable and sesame oils over medium-high heat, and saute the garlic for 15 seconds.
• Add the sliced onion and peppers, stir fry for 3 to 4 minutes.
• Stir in the ginger and soy sauce, add the steamed tempeh.
• Stir fry for 3 more minutes.
• Serve immediately over hot rice.

PEPPER STEAK

Steps:

• Combine oyster sauce, 2 tsp cornstarch, 1/4 tsp black pepper, baking powder in a bowl. Mix well and add steak. Let the mixture marinate for at least 10 minutes.
• Combine broth, rice wine, dark soy sauce, sugar, and remaining 1/4 tsp black pepper in a small bowl to make sauce.
• Place a wok over high heat until hot. Add 1 1/2 tbs oil, swirling to coat sides. Add garlic and ginger to cook until fragrant. Add beef and stir-fry until no longer pink, about 1 1/2 to 2 minutes. Remove meat from wok.
• Add remaining 1/2 tbs oil to wok, swirling to coat sides. Add bell peppers and stir-fry for 1 minute then add the 2 tbs water.
• Stir-fry for another 2-3 minutes until tender-crisp.
• Return meat to wok and add sauce. Bring to a boil then add cornstarch solution, stirring, until boils again and thickens.
• Garnish with jalapeno slices and serve with rice.

COCA-COLA STEAK FAJITA MARINADE

Steps:

• I mix all of my ingredients in a bowl and pour over the meat in a shallow dish. (You can also combine the ingredients in a large resealable bag.).
• Refrigerate overnight, turning meat occasionally.
• Grill it up! (or give it to your awesome husband to grill lol).