Oriental Beef With Peppers Food

BEEF AND PEPPER STIR-FRY

Steps:

• Add all the marinade ingredients to the beef in a bowl, mix well, and set aside for 30 minutes at room temperature.
• When you're ready to cook, place a wok over high heat until it's almost smoking, then add the oil. Sear the beef until it's just browned but still a little rare. Turn off the heat while you transfer the beef to a separate bowl. Leave any oil/fat in the wok.
• Heat the wok back up over medium-high heat and add the garlic and peppers. Stir-fry for 20 seconds, then spread the Shaoxing wine around the wok to de-glaze it.
• Stir-fry for another 20 seconds and add the beef back to the wok along with any juices from the bowl. Add salt, sugar, light soy sauce, dark soy sauce, and white pepper. Turn the heat back up to high and stir-fry for another 1 to 2 minutes, or until the peppers turn darker.
• If you like more sauce, add the chicken stock to further de-glaze the wok and reduce the liquid slightly. The cornstarch from the marinade will help thicken the sauce. Plate and serve immediately with rice.

THAI BEEF WITH PEPPERS

Steps:

• Cook the noodles according to the package directions.
• In a small bowl, mix the soy sauce, sherry, cornstarch, brown sugar, ginger, chili paste, garlic and the juice of half the lime. Pour a third of the marinade into a bowl with the sliced beef and toss to coat. Reserve the rest of the marinade for later.
• Heat 1 tablespoon of the oil in a large skillet over medium-high to high heat. When it is very hot, throw in the onions and cook for a minute or so. Add the bell peppers and jalapenos. Cook for a minute, tossing until the peppers have brown/black bits but are still firm. Remove the vegetables to a plate.
• Into the hot skillet, add the remaining tablespoon of oil. Add the meat mixture, evenly distributing it over the surface of the skillet. Allow to sit for 45 seconds, then turn with tongs. Cook for another 30 seconds, then add the onions and peppers back into the skillet. Reduce the heat to low. Pour in the remaining marinade and stir. Allow to simmer on low for a few minutes; the sauce will slowly thicken. Turn off the heat.
• Drain the noodles, then add half of them to the stir-fry. Toss and add more noodles as desired. Stir in some very hot water if needed to thin the sauce.
• Top with basil and cilantro leaves and serve immediately with a squeeze of the remaining lime half.

ASIAN GROUND BEEF AND PEPPER SAUTE

Steps:

• In a medium saucepan, bring the rice and water to a boil. Cover, reduce heat, and simmer 20 minutes.
• In a skillet over medium heat, cook and stir the ground beef until evenly browned. Drain, and set aside.
• Heat the olive oil in the skillet over medium heat. Stir in the red bell pepper, green bell pepper, parsley, garlic and ginger. Season with red pepper, salt, and pepper. Cook and stir until tender.
• Return the beef to the skillet. Mix in the beef stock, soy sauce, chile paste, and Worcestershire sauce. Cook and stir until thickened and heated through. Serve over the cooked rice.

BEEF AND PEPPERS

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.

ASIAN GROUND BEEF, PEPPER AND ONION SAUTE

Steps:

• Spray a large skillet with cooking spray.
• Over over medium heat, cook and stir the ground beef until evenly browned.
• Drain and set aside.
• Add the peppers, onion, garlic and ginger.
• Season with parsley, red pepper, and salt.
• Cook and stir until tender.
• Return the beef to the skillet.
• In a small bowl, mix together the beef stock, soy sauce, molasses, chile paste, and Worcestershire sauce.
• Cook until heated through and sauce comes to a boil.
• Combine water and cornstarch and add to skillet.
• Stir constantly until sauce is thickened.
• Serve over the cooked rice.

CHINESE PEPPER STEAK

Steps:

• Slice the steak into 1/2-inch thick slices across the grain.
• Whisk together soy sauce, sugar, cornstarch, and ginger in a bowl until the sugar has dissolved and the mixture is smooth. Place the steak slices into the marinade, and stir until well-coated.
• Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat, and place 1/3 of the steak strips into the hot oil. Cook and stir until the beef is well-browned, about 3 minutes, and remove the beef from the wok to a bowl. Repeat twice more, with the remaining beef, and set the cooked beef aside.
• Return all the cooked beef to the hot wok, and stir in the onion. Toss the beef and onion together until the onion begins to soften, about 2 minutes, then stir in the green pepper. Cook and stir the mixture until the pepper has turned bright green and started to become tender, about 2 minutes, then add the tomatoes, stir everything together, and serve.

BEEF WITH RED AND GREEN PEPPERS CHINESE STYLE

Steps:

• Core and remove the seeds from the red and green peppers. Cut peppers into thin strips about 1 1/2 inches long.
• Slice the meat across the grain into thin strips 1 1/2 to 2 inches long. Place in a bowl and add the cornstarch, soy sauce and pepper flakes and 2 tablespoons of the oil. (The oil keeps the meat from sticking together while cooking.) Blend well and let stand 15 minutes.
• Heat the remaining oil in a wok or skillet large enough to hold the ingredients. When the oil is very hot add the meat and cook, stirring, about 30 seconds until separated. Drain the meat in a sieve over a bowl to catch the drippings and reserve the oil.
• Wipe out the wok and return 2 tablespoons of the oil to it. Heat the oil and add the peppers, scallions and garlic. Cook over high heat until crisp and tender, about 1 minute. Add the sugar, wine, chicken broth and salt if desired. Add the beef and cook quickly, stirring, until just heated through. Serve immediately.

ORIENTAL PEPPER STEAK

Steps:

• Thinly slice beef across the grain into bite-size strips.
• For sauce: In a small bowl, stir together beef broth, soy sauce, sherry (or water), cornstarch, sesame oil, crushed red pepper (cayenne), coriander, and ginger. Set sauce aside.
• Add 1 teaspoon of the cooking oil to a wok or large nonstick skillet. (Or cooking spray) Bring to medium-high heat.
• Add garlic; stir-fry for 15 seconds.
• Add bok choy; stir-fry for 1 minute.
• Add pepper strips; stir-fry for 2 to 3 minutes more or until the vegetables are a crisp-tender. Then, remove the vegetables from the wok or skillet.
• Add remaining 1 teaspoon oil to wok.
• Then, add the beef; stir-fry for 2 to 3 minutes or until the beef is done. (Don't drain the beef's juices)
• Push beef from center of wok and stir the sauce; add to the center of the wok. Cook and stir until thickened and bubbly.
• Return the vegetables to the wok, and stir them to coat with sauce. (Feel free to add more of the soy sauce, crushed red pepper, coriander, or ginger to get more flavor)
• Cook about 2 minutes more or until it is heated through. (Be sure to try a pepper strip or two to make sure they are cooked enough)
• Serve with rice.

SPICY BEEF WITH PEPPERS

Steps:

• Cut steak with grain into 1 1/2- to 2-inch-wide strips. Cut each strip across grain into 1/4-inch-thick slices. Put slices into a medium bowl with soy sauce, cornstarch, rice wine, garlic, ginger, 1/4 teaspoon salt, sugar, and 1 teaspoon oil and stir with a fork. 3Stir together ketchup, hoisin, and chile garlic sauce in a small bowl.
• Heat wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Pour 2 teaspoons oil down side of wok, then swirl oil, tilting wok to coat sides. Add beef, spreading pieces in 1 layer on bottom and sides as quickly as possible. Cook, undisturbed, letting beef begin to brown, 1 minute, then stir-fry until meat is just browned on all sides but still pink in center, about 1 minute. Transfer meat and any juices to a plate.
• Pour remaining 2 teaspoons oil down side of unwashed wok over high heat, then swirl oil, tilting wok to coat sides. Add bell pepper, scallions, and remaining 1/4 teaspoon salt. Stir-fry 30 seconds, then add reserved beef with any juices and ketchup mixture. Stir-fry until combined well and sauce thickens slightly, about 30 seconds, then transfer to a platter.