PEPPER STEAK AND RICE
This is a recipe that all my children loved, and that my daughters still make.
Provided by HELENWRG
Categories 100+ Everyday Cooking Recipes
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Place rice and 2 cups water in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes.
- Heat olive oil in a medium saucepan over medium heat, and saute onion and green bell pepper until tender.
- Stir steak, garlic, and browning sauce into the onion and green bell pepper mixture. Season with paprika, seasoning salt, and black pepper. Cook and stir until steak is evenly browned. Mix in 1 1/2 cups water, and bring to a boil.
- In a small bowl, dissolve cornstarch in 1/2 cup water. Stir into the boiling steak mixture until thickened. Serve over the cooked rice.
Nutrition Facts : Calories 512.1 calories, Carbohydrate 45.6 g, Cholesterol 76 mg, Fat 24.4 g, Fiber 2.1 g, Protein 25.8 g, SaturatedFat 7.9 g, Sodium 122.9 mg, Sugar 1.8 g
PEPPER STEAK WITH RICE
I first had this for dinner at the house of a good friend and it was delicious! That was at least 10 or more years ago and I still make it for my family and company, too.
Provided by bert2421
Categories Meat
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Method: While rice is cooking, pound meat to 1/4" thickness.
- (I use sandwich steaks, inside or outside round as it eliminates the need for pounding.) Sprinkle meat with paprika and allow to stand while preparing other ingredients.
- Using a large skillet, brown meat in butter.
- Add garlic and broth and simmer covered for 30 minutes.
- Stir in onions and green peppers.
- Cover and cook 5 minutes more.
- Blend cornstarch, water and soy sauce.
- Stir into meat mixture.
- Cook, stirring until clear and thickened- about 2 minutes.
- Add tomatoes and stir gently.
- Serve over fluffy rice.
PEPPER STEAK ON RICE
This is a simple and quick one pan pepper steak recipe. It's full of savory flavors with a bit of sweetness from the red pepper and onions. If you like a bit of a kick, we suggest adding extra red pepper flakes. Served over white rice, it's a scrumptious weeknight dinner.
Provided by Sheri Hansen
Categories Steaks and Chops
Time 1h30m
Number Of Ingredients 16
Steps:
- 1. Pour olive oil into a large skillet and add chuck steak, which you cut-up into 1/4-inch strips. Add seasonings and soy sauce. Simmer with the lid on for 5-10 minutes, turning after browned.
- 2. Slice green bell pepper, red bell pepper, onion into narrow strips. Add to mixture above. Continue simmering and add cut up tomatoes (quartered). Sprinkle some red pepper flakes. Use very little; just for a bit of a bite.
- 3. Prepare the Minute Rice or you may use brown rice if preferred. Next mix the 2 Tbsp corn starch with 1/4 c of water until smooth. Gradually add it to the pepper steak mixture. Simmer until thickened like gravy (20 minutes or longer). If too thick, depending on your taste add more water.
- 4. Serve the pepper steak over your rice!
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.
DAD'S PEPPER DEER STEAK & RICE FOR TWO
Make and share this Dad's Pepper Deer Steak & Rice for Two recipe from Food.com.
Provided by Venison Steaks.com
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Brown round deer steak in oil.
- Stir in: tomato, peppers, soy sauce, and seasonings. Cover and cook 8 minutes.
- Blend together cornstarch and bouillon, stir into meat. Cover and simmer 5-8 minutes. Serve over steamed rice or brown rice.
Nutrition Facts : Calories 392.9, Fat 27.1, SaturatedFat 7.2, Cholesterol 82.8, Sodium 775, Carbohydrate 11.9, Fiber 3.6, Sugar 5.8, Protein 26.3
PEPPER STEAK WITH RICE
Make and share this Pepper Steak With Rice recipe from Food.com.
Provided by pink cook
Categories Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pound steak 1/4 inch thick. Sprinkle with paprika. Cut in strips. Let stand for 10 minutes. Brown meat in olive oil and add garlic and broth.
- Simmer covered for 30 minutes. Add onions, peppers and tomatoes. Cook for 5 minutes.
- Blend cornstarch in water and soy sauce. Stir into meat mixture. Cook for 2 more minutes and serve over hot rice.
Nutrition Facts : Calories 570.5, Fat 26.3, SaturatedFat 8.4, Cholesterol 76.3, Sodium 1362.7, Carbohydrate 53.2, Fiber 3.7, Sugar 4.1, Protein 29.7
PEPPER STEAK WITH RICE
Bell pepper adds a spicy flavor to this hearty beef steak. Perfect when you want dinner to be ready in 45 minutes!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Remove fat from beef. Cut beef into 2x1/4-inch strips. (Beef is easier to cut if partially frozen, 30 to 60 minutes.)
- In 12-inch skillet, heat oil 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. 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.
- In small bowl, mix cornstarch, sugar and soy sauce; stir into beef mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; reduce heat to low.
- Cut each tomato into 8 wedges; 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 420, Carbohydrate 52 g, Cholesterol 60 mg, Fiber 2 g, Protein 28 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 3 g, TransFat 0 g
PEPPER STEAK OVER RICE
A friend emailed this recipe to me and I tried it. DELICIOUS and a real kid pleaser! I served it over brown rice and my husband and I sprinkled red pepper flakes over the top of our servings for a kick. If we were not serving it to the kids, we would have cooked it right in.
Provided by LizP5885
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat olive oil in a skillet over medium heat.
- Heat a large skillet. Cook onion, bell peppers, and garlic in oil until tender-crisp, stirring frequently. Pour into a bowl and set aside.
- Wipe out skillet with paper towel.
- Heat the same large skillet over medium-high heat. Pour soy sauce, honey, and red wine vinegar in pan, then add beef. Cook beef, stirring frequently, until done, about 10 to 15 minutes. Stir in cooked vegetables, and cook another 10 to 15 minutes.
Nutrition Facts : Calories 473.9, Fat 21.1, SaturatedFat 6.8, Cholesterol 115.7, Sodium 1437.8, Carbohydrate 31.5, Fiber 2.1, Sugar 26.7, Protein 39.8
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