Pepper Steak Over Noodles Food

PEPPER STEAK OVER NOODLES

Steps:

• 1. Prepare peppers by cleaning out seeds
• 2. slice peppers into 1/2 in strips. set aside.
• 3. slice onions into rings, and then halve the rings. set aside
• 4. Put a small amount of oil in a large non stick skillet. Add beef cubes.
• 5. Season cubes with montreal steak seasoning
• 6. Now season with garlic powder
• 7. Fry beef cubes in skillet on high stirring occsionally until nicely browned.
• 8. In large pot with lid, put 4 to 5 cups water and 4 bouillion packets or cubes. Heat to dissolve bouillon. Add beef and all juices from skillet to boullion, and bring to boil, turn heat down to very low and cover tightly. Continue to cook until beef cubes are extrememly tender.
• 9. Add red and green peppers to beef and boullion and continue cooking till peppers are just slightly softened. (taste broth and add additional boullion and/or seasoning now)
• 10. Now add onions and cook till peppers and onions are crisply tender
• 11. in large shaker type bottle with lid, put 3/4 cup soy sauce, 3/4 cup ice cold water and cornstarch. Shake vigorously to dissolve corn starch
• 12. Using a whisk gently whisk soy sauce into beef and peppers, keeping heat at medium temp. as you are whisking the gravy should thicken. (add additional cold water and cornstarch mix if not yet thick enough)
• 13. Serve beef and peppers and onions over egg noodles or rice if you prefer. Be sure to have plenty of italian, cuban or puerto rican bread on the table for sopping up that flavorfilled gravy!! Enjoy!

PEPPER STEAK AND NOODLES

Steps:

• In large skillet, melt margarine, add beef and sprinkle with garlic powder.
• Saute until browned.
• Remove meat from skillet.
• Saute onion and green pepper 2 minutes.
• Return meat along with tomatoes and bouillon cube.
• Simmer 20 minutes.
• Blend together cornstarch, water, soy sauce, sugar and salt.
• Add to skillet mixture and cook, stirring, until thickened.
• Meanwhile, cook noodles and drain.
• Mix noodles into skillet with meat mixture.
• Sprinkle cheese on top and allow to melt.

EASY PEPPER STEAK

Steps:

• Slice the onion and green bell pepper into 1/4" thick slices, set aside.
• Place round steak on cutting board. Trim off any excess fat from around the edges. Using a meat mallet (pointed side), tenderize the steak until it is approx 1/2" thick. Cut round steak into 6 - 8 pieces.
• Heat vegetable oil in large skillet over med-high heat.
• Sprinkle the round steak with half of the salt, black pepper & garlic powder, to taste. Lay pieces of round steak (seasoned side down) into the heated oil, working in batches and adding oil if necessary. While browning the first side, season the top sides with the remaining salt, pepper & garlic powder. Brown approx 2 minutes, then flip to brown the other side.
• At this point, you can throw ALL of the ingredients into a crock pot insert (or you can reserve peppers and onions until 1 hour before done and then add to crockpot, so they are firmer). Cover the insert and refrigerate overnight to start in the morning on low for 6-8 hours (be sure to let insert rest on counter for 30 minutes before placing into the crockpot), or you can start crockpot right away without refrigerating over night. Then refer to steps #7 - #8.
• Now, this is how I usually prepare this dish. Using steps #1 - #4, add to skillet the onion, green bell pepper, tomato sauce, water and ketchup (if using). Add any additional seasoning, to taste. Stir to mix. Cover, lower heat and gently simmer approx 60 - 90 minutes, stirring occasionally.
• While meat is simmering, you can prepare either mashed potatoes (my family's preferred choice) or egg noodles or white rice.
• When the meat is fork tender, remove from heat and let rest for 10 minutes. Serve pepper steak and sauce over a bed of mashed potatoes, egg noodles or white rice and ENJOY!

GRANDPA'S PEPPER STEAK

Steps:

• Season meat with Garlic salt and Pepper to taste.
• Dredge meat in flour.
• Heat oil in pan and brown meat over medium high heat.
• Add diced green pepper and 1/4 cup water and cover to allow green pepper to steam.
• Prepare both packages of brown gravy as directed on package. (Usually 1 package plus one cup water, wisked).
• add gravy and beer or wine. Cover, reduce heat and Simmer.
• Add salt and pepper to taste while simmering. I usually cook it for 45-60 minutes. Longer if you like your meat more tender.
• Prepare egg noodles or rice and serve meat mixture over.

PEPPER STEAK FOR 2

Steps:

• Cut meat into 2-in. x 1-in. strips; brown in a skillet in oil for 10 minutes. Add onion and garlic; cook for 3-4 minutes. Dissolve bouillon in boiling water; pour into skillet. Sprinkle meat with pepper. Cover and simmer for 35-40 minutes or until meat is tender., Add tomatoes and green pepper; cover and simmer for 10 minutes. Combine cold water, cornstarch and soy sauce; stir into broth. Bring to a boil; cook and stir for 2 minutes. Serve over noodles if desired.

STIR FRY STEAK AND NOODLES

Steps:

• Peel and julienne carrots.
• Slice green peppers.
• In wok or large skillet, heat 1 tbsp oil over high heat stir fry steak in batches, until browned but still pink inside about 2-3 minutes.
• Transfer to plate.
• In wok heat 1 tbsp oil over medium heat stir fry onion and garlic for 2 minutes.
• Add carrots and green pepper, stir fry for 3 minutes or until tender.
• Whisk together beef stock, orange zest, and orange juice, cornstarch, hot pepper sauce add to work and bring to boil.
• Return steak and any accumulated juices to wok along with parsley.
• Meanwhile in a large pot of boiling salted water cook linguine until tender 6-8 minutes.
• Drain and add to wok.
• Toss to coat well.

CROCK POT PEPPER STEAK

Steps:

• Sprinkle strips of sirloin with garlic powder to taste.
• Heat vegetable oil in a large skillet over medium heat, brown beef strips.
• Transfer beef to crock pot.
• Crush and mix bouillon cube with hot water until dissolved, then stir in cornstarch until dissolved.
• Pour into the crock pot with meat.
• Add red pepper flakes, onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
• Cover, and cook on High for 3 to 4 hours, or on low for 6 to 8 hours.
• ** If you would like to thicken the sauce for gravy, mix 1 TBS cornstarch with some water and stir into crock pot 1/2 hour before complete cooking time.