EASY PEPPER STEAK
This delicious one-pan Pepper Steak recipe is an Asian-inspired dish that can be made at home in no time!
Provided by Holly Nilsson
Categories Beef Dinner Entree Main Course
Time 40m
Number Of Ingredients 15
Steps:
- Combine all the marinade ingredients (except cornstarch) in a medium bowl and whisk.
- Add the beef strips to the marinade and refrigerate for at least 2 hours and up to 24 hours, stirring occasionally.
- When ready to cook, remove beef from marinade reserving the marinade.
- Heat a cast iron skillet or wok over medium-high heat and add oil.
- 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.
- Add beef to the skillet and distribute evenly, cook for about 1 minute unmoved, to get a nice sear on it. Stir the beef and continue cooking until browned (beef doesn't have to be cooked through), about 2-3 minutes.
- Remove the beef from the skillet and place on a plate with the peppers.
- Whisk the cornstarch into the reserved marinade. Pour into the skillet and whisk while brining to a boil. Let boil 2 minutes.
- Reduce heat to medium and add the onion, peppers and steak back to the skillet.
- Stir to combine all the ingredients and simmer 1-2 minutes or until heated through
- Remove from heat and garnish with sliced green onion and sesame seeds if desired.
Nutrition Facts : Calories 398 kcal, Carbohydrate 31 g, Protein 33 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 88 mg, Sodium 878 mg, Fiber 1 g, Sugar 22 g, ServingSize 1 serving
SMOTHERED ROUND STEAK WITH GRAVY
This is one of the first recipes I learned to cook when I was a teenager. Mom taught me to cook over the phone, after I got home from school every day. She was working and I didn't think about it at the time, but later I realized my calls were reassuring to her, since she knew I was safely home. Even when Mom told me how to do it, I nearly always tweaked it! Most of the time, it turned out okay. Mashed potatoes and biscuits are perfect with this, along with a vegetable.
Provided by Bibi
Yield 6
Number Of Ingredients 10
Steps:
- Sprinkle each side of the round steak pieces with salt and pepper, rubbing seasoning into the meat.
- Combine 1/2 cup flour and garlic powder in a 1-gallon resealable bag. Add steak pieces, seal bag, and shake to evenly coat all the pieces.
- Heat 1/3 cup of oil in a large skillet over medium heat until hot. Add seasoned and floured steak pieces to the skillet in a single layer in batches and cook until browned, 4 to 5 minutes per side. Remove from the skillet and keep warm. Repeat with remaining pieces, adding more oil, if necessary, until all are browned.
- Add onion slices to the same skillet and stir, coating onions with pan drippings, until onion slices have separated and are just beginning to soften, about 2 minutes. Move onions to one side of the skillet and return browned steak pieces to the skillet. Spread steak evenly in the skillet and place onions on top.
- Stir together water, beef base, and Worcestershire sauce in a microwave-safe container. Microwave on high for 1 minute, stir, and pour into the skillet. Cover, reduce heat to a simmer, and cook until the steak is tender, about 45 minutes.
- Remove the steak from the skillet and add reserved 1/2 cup of flour to the pan drippings. Increase heat to medium; stir briskly and cook until bubbly, 2 to 3 minutes.
- Stir in milk and keep stirring until gravy bubbles again. Return steak, onions, and any accumulated juices to the skillet, cover, and reduce heat to a simmer. Simmer, stirring occasionally, until flavors are well combined, about 10 minutes.
Nutrition Facts : Calories 556.3 calories, Carbohydrate 22.6 g, Cholesterol 107.5 mg, Fat 31.4 g, Fiber 1 g, Protein 43.7 g, SaturatedFat 8.1 g, Sodium 95.8 mg, Sugar 5.1 g
SMOTHERED ROUND STEAK
Make and share this Smothered Round Steak recipe from Food.com.
Provided by Julesong
Categories Meat
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Season the meat with one half of the salt and peppers.
- Dust with flour on all sides.
- Heat the oil in a Dutch oven or other large heavy pot over medium-high heat, add the meat, and brown well on all sides.
- Remove the meat and pour off all but 1 teaspoon of the oil.
- Add half the onions, bell peppers, celery, and the other half of the seasonings, and the stock or water.
- Stir well and reduce the heat to the lowest possible point.
- Return the meat to the pot and cover with the remaining vegetables.
- Cover and let cook until the meat is very tender, about 1 hour and 15 minutes.
- Serve the meat in slices, with rice alongside and the gravy over all.
- When you try this recipe with other kinds of meat, be sure to adjust the cooking times accordingly--let tenderness be your guide.
- For extra flavorful meat, try larding with slivers of garlic before smothering.
Nutrition Facts : Calories 729.8, Fat 53.8, SaturatedFat 14, Cholesterol 165.6, Sodium 1526.2, Carbohydrate 11.4, Fiber 2.8, Sugar 5.1, Protein 49.2
SMOTHERED ROUND STEAK
Try less expensive round steak and gravy served over egg noodles for a hearty meal. Meaty and chock full of veggies, this slow-cooker creation will take the worry out of what's-for-supper any weeknight. Kathy Garret - Camden, West Virginia
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a 3-qt. slow cooker, toss beef with flour, salt and pepper. Stir in all remaining ingredients except noodles., Cook, covered, on low until meat is tender, 6-8 hours. If desired, serve with noodles.
Nutrition Facts : Calories 335 calories, Fat 6g fat (2g saturated fat), Cholesterol 95mg cholesterol, Sodium 1064mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 4g fiber), Protein 42g protein.
SMOTHERED STEAK WITH BROWN GRAVY
Tender steak smothered in a rich brown gravy with onions and peppers
Provided by Anecia Hero
Categories Entree
Time 1h10m
Number Of Ingredients 11
Steps:
- In a flat pan or pie dish, combine flour, salt, ground thyme and garlic powder; set aside
- Thinly slice onion and bell pepper; set aside
- Heat oil on medium in stockpot
- Slice beef into 4 pieces; lightly salt and pepper
- Dredge beef through flour mixture and place in hot oil; cook 5 minutes on each side; remove beef and set aside
- Use a wooden spoon to scrape up remnants in stockpot; stir in beef broth; continue to scrape bottom of pan
- Add Worcestershire sauce and 3 tablespoons of the reserved dredging flour to the broth; whisk till smooth
- Add browned beef back to stockpot; top with sliced onions and sliced peppers; add enough water to barely cover the meat;reduce heat to simmer and cover; cook until meat is tender (about 1 hour)
- Serve over prepared rice
Nutrition Facts : ServingSize 1 serving, Calories 942 kcal, Carbohydrate 59 g, Protein 62 g, Fat 50 g, SaturatedFat 7 g, Cholesterol 143 mg, Sodium 1711 mg, Fiber 4 g, Sugar 6 g
MIXED-PEPPER STEAK WITH ONIONS
Categories Beef Onion Stir-Fry Quick & Easy Steak Bell Pepper Fall Soy Sauce Gourmet
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Stir together soy sauce, cornstarch, and 1/3 cup water in a cup.
- Pat steak dry and sprinkle with salt and pepper. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Stir-fry half of steak until browned but still pink inside, about 4 minutes. Transfer to a bowl with a slotted spoon and repeat with remaining steak, adding 1 tablespoon oil to skillet.
- Add remaining tablespoon oil to skillet and stir-fry bell peppers, onion, and garlic, until onion is golden, 6 to 7 minutes. Stir in remaining 2 tablespoons water and cook, covered, 3 minutes. Return steak to skillet, then stir in cornstarch mixture. Bring to a boil and cook, stirring, 2 minutes.
ONION 'N PEPPER BEEF STEAK SANDWICHES
This is a nice sandwich where you can also use leftover meat. You can make it as spicy as you choose by varying the amount of the jalapenos. To reduce the heat of the jalapenos remove the membranes and seeds.
Provided by lazyme
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in large nonstick skillet over medium-high heat.
- Add onion, jalapeño pepper and garlic; stir-fry 3 to 4 minutes or until lightly browned.
- Remove from skillet; reserve.
- Add beef round tip steaks to same skillet; cook over medium-high heat 1 to 2 minutes, turning once.
- Do not over cook.
- Season with salt, if desired.
- Place equal amounts of beef on roll bottoms; top with equal amounts of reserved onion mixture and tomato.
- Cover with roll tops.
BASIC SMOTHERED STEAK AND ONIONS
I have not tried this one yet, but my friend Anni who gave it to me is an excellent cook so I have no doubt it's wonderful!
Provided by AnOkie2
Categories Meat
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix the flour, salt and pepper together.
- Pound this mixture into the meat well.
- Cut the meat into 4-6 pieces.
- Heat the oil in a heavy skillet and cook the steaks in batches over medium-high heat until brown on both sides.
- Remove the meat and reduce the heat to medium.
- Add the onions and cook until limp and golden.
- If the pan is dry, add a few tablespoons of water to the skillet.
- Lay the meat over the onions and add the bay leaves, thyme, beer and beef stock.
- Cover tightly and reduce the heat to low.
- Simmer gently for 30-40 minutes until the meat is very tender.
- Do not let it boil.
- Remove the bay leaves and adjust the seasoning with salt and pepper.
- If the sauce is too thin, remove the meat and raise the heat; boil until the liquid thickens slightly.
- Serve the steaks topped with the onions and sauce.
- This is good served with either mashed potatoes or buttered noodles.
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