Pepper Steak Carrie Sheridan Food

EASY PEPPER STEAK

Steps:

• Sprinkle meat with paprika. In a large skillet, melt butter over medium-high heat. Brown beef. Add broth and garlic. Simmer, covered, for 30 minutes. Add green peppers and onion. Cover and continue to simmer for 5 minutes. , Combine cornstarch, soy sauce and water; stir into meat mixture. Cook and stir until thickened. Gently stir in tomatoes and heat through. Serve over rice.

PEPPER STEAK

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.

PEPPER STEAK

Steps:

• In a small bowl, whisk together the soy sauce, broth, cooking wine, oyster sauce, and cornstarch until smooth. Set aside.
• Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Sprinkle the steak evenly with pepper and Chinese 5-spice. When the oil is shimmering, add the steak to skillet. Cook until browned on both sides, about 2 minutes per side. Remove the skillet from heat. Transfer the steak to a cutting board; let it rest 5 minutes. Slice the steak against the grain into 1-inch pieces.
• Heat the same skillet over medium heat; add the remaining 1 tablespoon oil. Add the peppers to skillet; cook, stirring often, until just tender, about 3 minutes. Stir in the garlic and cook 1 minute. Whisk the soy sauce mixture once again and add it to the skillet along with the sliced steak; simmer the sauce until it thickens, 1 to 2 minutes.
• Serve the pepper steak over cooked rice and garnish with scallions and sesame seeds, if desired.

PEPPER STEAK CARRIE SHERIDAN

Steps:

• Marinate sliced round steak in soy sauce marinade for 1 hour.
• Clean 4 peppers and 2 onions and slice lengthwise.
• Fry peppers, onions and 1/2 tsp salt in 2 TBS safflower oil in a large skillet until tender.
• Remove vegetables.
• Add 4 TBS safflower oil and 1 TBS water to skillet and fry meat quickly.
• Add vegetables and stir with spatula or wooden spoon, getting the good brown stuff off bottom of skillet.
• Serve over cooked rice, on a roll or in a sub sandwich.
• You can double the marinade ingredients if you want more sauce/goop -.
• The wine helps the marinade absorb so well into the meat, yet you can't taste it at all.

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.

BEA ARTHUR'S TOMATO-MUSHROOMS ON TOAST/CARRIE SHERIDAN

Steps:

• Preheat toaster oven to 250 degrees.
• Melt the butter in a saute pan over medium heat.
• Add the tomatoes and mushrooms and saute until soft, about 4 minutes.
• Season to taste with the salt and pepper.
• Put some of the tomato and mushroom mixture on each piece of toast.
• Heat in the toaster oven for 2 minutes before serving.

GENERAL TSO'S CHICKEN CARRIE SHERIDAN

Steps:

• Mix marinade ingredients in a large bowl:.
• The beer, beaten egg, minced ginger, minced garlic, soy sauce and sesame oil.
• cut or shred chicken [or pork] into small pieces, 1-1/2 inches at most.
• add chicken to marinade and let sit 6 hours or more, refrigerated.
• combine sauce ingredients in a pot: sugar, vinegar, soy sauce, minced ginger, diced garlic, zested peel of an orange.
• cook over medium heat until the sauce has a syrupy consistency and then remove from heat.
• heat oil in wok or heavy skillet.
• remove bite-sized chicken pieces from marinade.
• coat chicken lightly with cornstarch and fry until just light brown.
• remove and drain on paper towels.
• Just before serving, mix chicken in sauce.
• this can be served with/over rice and with steamed broccoli florets.
• i double the sauce and add steamed vegetables.
• the sauce is good on ANYTHING - for vegans, over fried drained tofu cubes -- .

JO SAFFORD'S LEG OF LAMB AND SHEPHERD'S PIE CARRIE SHERIDAN

Steps:

• Preheat oven to 350°F.
• Cut slits into leg of lamb and insert slivers of garlic [to taste -- you can also add whole unpeeled cloves of garlic to the pan, once some drippings have formed in the pan].
• Coat leg of lamb with oil.
• Sprinkle with salt, pepper and fines herbes, patting these into the oil.
• Bake 25 minutes per lb for rare, or longer for medium.
• Remove and let sit for 20 minutes before serving --.
• Remove excess fat from pan and make gravy with water and cornstarch (which has been dissolved in cold water and THEN added) to thicken.
• For shepherd's pie leftovers: Trim meat off bone after dinner; cut into 1-2 inch cubes; grind in a food processor or blender; add chopped onion to taste; add enough gravy to bind and moisten [can use Knorr beef gravy mix in a packet or better than bouillon beef base].
• Steam 1 potato per 1 cup of ground meat; mash with some milk, butter, salt and pepper to taste; put 1/3 of potato mixture into ground meat; pat into a casserole and top with remaining mashed potatoes; sprinkle with paprika and bake at 375°F until it's bubbling (about 30 minutes).