COLORFUL PEPPER STEAK
Stir up beef, bell peppers and tomatoes for a fresh colorful stir-fry. The gingerroot and soy sauce in this dish give it an authentic taste.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Trim excess fat from beef. Cut beef into 2x1/4-inch strips. (Beef is easier to cut if partially frozen, about 1 hour.)
- Heat oil in wok or 12-inch skillet over medium-high heat. Cook beef in oil about 5 minutes, turning frequently, until brown.
- Stir in water, onion, garlic and gingerroot. Heat to boiling; reduce heat to low. Cover and simmer 12 to 15 minutes for round steak, 5 to 8 minutes for sirloin steak, adding bell peppers during last 5 minutes of simmering, until beef is tender and peppers are crisp-tender.
- Mix cornstarch, sugar and soy sauce; stir into beef mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
- Cut each tomato into 8 wedges and place on beef mixture. Cover and cook over low heat about 3 minutes or just until tomatoes are heated through. Serve with rice.
Nutrition Facts : Calories 410, Carbohydrate 53 g, Cholesterol 55 mg, Fiber 2 g, Protein 26 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 350 mg
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.
COLORFUL PEPPER STEAK (LIGHTER RECIPE)
The fresh flavors of ginger and garlic shine brightly in this classic Asian dish.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Trim excess fat from beef. Cut beef into 2x1/4-inch strips. (Beef is easier to cut if partially frozen, about 1 hour.)
- Heat oil in 12-inch nonstick skillet over medium-high heat. Cook beef in oil about 5 minutes, turning frequently, until brown.
- Stir in water, onion, garlic and gingerroot. Heat to boiling; reduce heat to low. Cover and simmer 12 to 15 minutes for round steak, 5 to 8 minutes for sirloin steak, adding bell peppers during last 5 minutes of simmering, until beef is tender and peppers are crisp-tender.
- Mix cornstarch, sugar and soy sauce; stir into beef mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
- Cut each tomato into 8 wedges and place on beef mixture. Cover and cook over low heat about 3 minutes or just until tomatoes are heated through. Serve with rice.
Nutrition Facts : Calories 360, Carbohydrate 52 g, Cholesterol 55 mg, Fiber 2 g, Protein 26 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 950 mg
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
TRICOLOR PEPPER STEAK
Ellie Krieger's dinner for four under $10.00. The Food Network chef offers up a healthy steak dish - "Healthy Appetite with Ellie Kirieger" airs Saturday's at 8:30 am on Food Network.;)
Provided by Manami
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat 2 tsp of the oil in a large skillet over medium-high heat.
- Add the beef and cook until browned on all sides, about 5 minutes.
- Transfer meat with its juice to a plate (keep warm.).
- Heat the remaining 2 tsp of oil in the same skillet over medium-high heat.
- Add the peppers (cut into strips) and onion and cook, stirring occasionally for 5 minutes.
- Add the garlic and continue cooking until the peppers are softened and the onions are trasnlucent, about 5 minutes more.
- Return the beef and juices to the skillet and add the broth, wine, soy sauce and pepper; bring to a boil.
- Reduce the heat and simmer until the liquid has reduced by half, about 5 minutes.
- Stir in the dissolved cornstarch and cook until the mixture thuickens, about 2 minutes.
- Serve over rice.
LIGHT PEPPER STEAK
This recipe is from Better Homes and Gardens: Family Favorites Made Lighter. I am always looking for ways to redice fat in dinners without sacrificing flavor, this book is a great tool!
Provided by ChipotleChick
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix together water, soy or Worcestershire sauce, cornstarch, boullion, and pepper.
- Set aside.
- Spray a cold wok or skillet with nonstick spray.
- Preheat over medium.
- Add the garlic and stirfry for 15 seconds.
- Add the onion and stirfry for a minute.
- Add the bell pepper and stir-fry 2 minutes more or until veggies are crisp-tender.
- Remove veggies from wok.
- Add beef to wok or skillet (add a teaspoon of canola oil if needed).
- Stir fry 2-3 minutes or until desired doneness.
- Push beef to sides of wok or skillet and add the sauce to the center.
- Cook and stir until bubbly and thickened.
- Return the veggies to the wok or skillet.
- Stir all together to evenly coat with sauce.
- Cook and stir another minute or until heated through.
- Add the tomato wedges and stir gently.
- Serve immediately over the fettucine.
Nutrition Facts : Calories 378.5, Fat 20.5, SaturatedFat 7.8, Cholesterol 95.6, Sodium 570.5, Carbohydrate 19.9, Fiber 2.2, Sugar 3.8, Protein 27.9
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TRICOLOR PEPPER STEAK WITH LEEKS (A PEPPER …
From thewoksoflife.com
4.5/5 (4)Total Time 20 minsCategory BeefCalories 150 per serving
- Slice the beef into thin 3-inch strips and mix well in a bowl with soy sauce, oil, and a teaspoon of cornstarch. Set aside. One good trick is to slice the meat when it is still slightly frozen, when it’s easier to handle. Mix the last 1 tablespoon of cornstarch with a tablespoon of water and set aside.
- Wash the peppers and leeks thoroughly (paying special attention to the leeks, which can be quite sandy). Chop the peppers and leeks into 1 ½ inch pieces. A lot of times, in Western cooking, people will discard the green part of the leek, which is a mystery to us. In this dish, we’re using the entire leek! Mince the garlic.
- Heat the wok over high heat until smoking, and add 1 tablespoon of oil to coat the wok. Add the beef and dried chili peppers (if using). The heated wok will give the beef a great sear and prevent sticking. Remove the beef and chilis from the wok and set aside in a small bowl.
- Heat the wok to high again and add another tablespoon of oil. Toss in the bell peppers, leeks, and garlic. Stir-fry for a minute and add the wine to deglaze the pan. Next, add the seared beef and chilis, the 2 kinds of soy sauce, sesame oil, salt, and sugar. Mix well and stir-fry for another minute. You should have a good sizzle going with some liquid at the bottom of the wok. If you like more sauce for your rice, add some chicken or beef stock. Finally, add the cornstarch slurry you made earlier to thicken the remaining liquid into a rich sauce. Serve immediately with steamed rice.
PHILLY CHEESESTEAK STUFFED PEPPERS
From eatingwell.com
5/5 (7)Calories 308 per servingCategory Healthy Stuffed Pepper Recipes
- Place pepper halves on a rimmed baking sheet. Bake until tender but still holding their shape, about 30 minutes.
- Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook, stirring, until starting to brown, 4 to 5 minutes. Add mushrooms and cook, stirring, until they're softened and release their juices, about 5 minutes more. Add steak, Italian seasoning, pepper and salt; cook, stirring, until the steak is just cooked through, 3 to 5 minutes more. Remove from heat and stir in Worcestershire.
- Preheat broiler to high. Divide the filling between the pepper halves and top each with a slice of cheese. Broil 5 inches from the heat until the cheese is melted and lightly browned, 2 to 3 minutes.
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