CREAMY PEPPER PASTA WITH STEAK STRIPS
This creamy pepper pasta with steak strips is the ultimate comfort food recipe. Tender strips of beef cooked together with mushroom, red onion, cream and peppercorns to make a delicious sauce. It is so easy to make and comes together in under 20 minutes. You can use a cheaper cut of beef, such as flank or skirt steak, making it the perfect cost effective mid week meal. Plus it is so simple to adapt if you want to swap out the mushrooms and add in some bell peppers or broccoli.
Provided by Claire | Sprinkle and Sprouts
Categories Main
Time 20m
Number Of Ingredients 14
Steps:
- Place a heavy based skillet over a high heat and leave it to get hot.
- Season the steak with salt and rub with 1 tablespoon of the olive oil.
- Add the steak to the hot skillet and sear for 2 minutes on one side before turning and searing for 2 minutes on the other side.
- Remove the steak from the pan and set aside tented with foil.
- Chop the red onion into a small dice and add it to the skillet along with the remaining oil. Cook over a low heat whilst move to the pasta.
- Bring a large pan of water to the boil, then salt generously and add the pasta. Cook until al-dente (usually a minute less than the packet suggests) Set a timer and whilst the pasta is cooking finish the sauce.
- Increase the heat under your onion skillet, add the butter and sliced mushrooms. Cook until the mushrooms have turned golden.
- Add the white wine, stirring well and scrape any bits from the bottom of the pan into the wine.
- Once the wine has reduced by half add the beef broth, cracked black pepper, green peppercorns, crushed garlic clove, mustard and heavy cream . Bring to a simmer then reduce the heat to low.
- Reserve a cup of the pasta cooking water and then drain the pasta.
- Add the pasta to the sauce along with 1/4 cup of the cooking water, place back on a medium/low heat and stir to combine.
- Thinly slice the steak across the grain and then add it to the skillet along with any meat juices that have collected on the plate.
- If needed add a little more pasta cooking water to thin your sauce, stir well and serve immediately with a parsley garnish.
Nutrition Facts : Calories 726 kcal, Carbohydrate 70 g, Protein 32 g, Fat 32 g, SaturatedFat 15 g, Cholesterol 119 mg, Sodium 236 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
PEPPER STEAK FETTUCCINE
"My husband is a pasta lover, so I created this tangy dish for him," explains Crysta West of New Straitsville, Ohio. Strips of round steak, green pepper and onion make it hearty-and at 99¢ a serving, it's economical, too.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute the beef, green pepper and onion in butter until meat is no longer pink. Stir in the tomato sauce, mushrooms, salt, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat is tender. , Cook fettuccine according to package directions; drain. Serve with beef mixture; sprinkle with cheese.
Nutrition Facts : Calories 468 calories, Fat 10g fat (3g saturated fat), Cholesterol 56mg cholesterol, Sodium 1149mg sodium, Carbohydrate 61g carbohydrate (6g sugars, Fiber 5g fiber), Protein 36g protein.
EASY PEPPER STEAK
We live on the eastern edge of the Sand Hills here in Nebraska, where most folks are ranchers. This popular pepper steak recipe is tasty as well as colorful. -Carolyn Butterfield, Atkinson, Nebraska
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 365 calories, Fat 4g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 465mg sodium, Carbohydrate 48g carbohydrate (5g sugars, Fiber 4g fiber), Protein 32g protein.
PEPPER STEAK PASTA
Make and share this Pepper Steak Pasta recipe from Food.com.
Provided by alarra
Categories Lunch/Snacks
Time 30m
Yield 1-2 serving(s)
Number Of Ingredients 9
Steps:
- cook pasta in 1.5L water with 1tbsp salt until al dente.
- while pasta is cooking, heat oil in a saucepan with the garlic, pepper blend and a pinch of salt until the garlic is golden (note: sometimes I use the olive oil the sun-dried tomatoes are packed in).
- add the meat until coated in the sauce and warmed through.
- turn off heat and let the garlic sauce stand
- drain the cooked pasta, then return to the pan on medium heat.
- Add the butter and coat the pasta in the melted butter.
- Add the garlic sauce and mix well.
- Season with salt, bacon bits, and parmesan as you like.
- Serve with a side salad of mixed greens for a bit of balance.
Nutrition Facts : Calories 932.3, Fat 42.9, SaturatedFat 6, Sodium 10.7, Carbohydrate 116.1, Fiber 5.5, Sugar 2.8, Protein 20.3
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.
PEPPER STEAK WITH NOODLES
Try our pepper steak with noodles for a simple, balanced, midweek meal that's full of flavour. Top with sesame seeds and crushed peppercorns to serve
Provided by Melissa Thompson - Journalist and food writer
Categories Dinner
Time 27m
Number Of Ingredients 13
Steps:
- Mix 1 tbsp of the soy with 1 tbsp of the shaohsing wine, 1 crushed garlic clove and half the ginger. Pour over the steak and leave for at least 20 mins or up to 1 hr. Heat a frying pan over a high heat until very hot. Take the steak out of the marinade and scrape off as much of it as you can. Rub with the vegetable oil and put in the frying pan. Leave for 2 mins, then gently move it around to catch any bits of char, which will add to the flavour. After another 30 seconds, turn the steak and cook for 2½ mins on the other side. Transfer to a plate and set aside.
- Mix the cornflour into the remaining soy sauce and shaohsing wine and add 150ml water. Heat the sesame oil in a wok or frying pan over a medium-high heat and add the onion. Cook for 1 min, stirring, then add the peppers. Cook for 4 mins, stirring regularly. Once they are starting to soften with bits of char on them, add the remaining garlic and ginger, and soy mixture. As soon as the sauce starts to thicken, remove from the heat.
- Slice the steak thinly and add to the wok, just stirring through. Sprinkle with the sesame seeds and crushed peppercorns and serve with the noodles.
Nutrition Facts : Calories 479 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 36 grams protein, Sodium 1.2 milligram of sodium
PEPPER STEAK AND NOODLES
My mother-in-law Wanda gave me this recipe, and I have made it for 29 years. We reheat half of it the next day, yum.
Provided by OahuPat Abrams
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
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.
PEPPER STEAK
Provided by Joyce Howe
Categories dinner, one pot, main course
Time 1h5m
Yield 5 servings
Number Of Ingredients 11
Steps:
- Rinse flank steak and pat dry. Trim fat (if any) off steak. Cut into 3 pieces lengthwise. Slice across grain into 1/4- to 1/2-inch pieces.
- Marinate meat in soy sauce, 2 tablespoons cornstarch, sugar and 4 tablespoons oil. Set aside 1 hour.
- Soak black beans in 1 cup cold water 10 to 15 minutes. Chop garlic finely. Drain beans and add garlic. Chop beans and garlic together more finely. Set aside.
- Heat 3 to 4 tablespoons oil in wok or large skillet until smoking hot. Shake wok so oil coats entire surface.
- Add 1 tablespoon salt to oil. Add steak and stir-fry quickly on high flame 3 to 4 minutes, until pink. Remove meat to plate.
- Add 1 tablespoon oil to wok. Add bean and garlic mixture; stir-fry 30 seconds over low flame.
- Increase flame to high. Add peppers and stir-fry green peppers 1 minute. Add remaining 1 cup water and 1 tablespoon cornstarch, stirring mixture until blended. Lower flame to medium; let peppers cook until water and cornstarch have thickened.
- Add tomatoes and mix with peppers. Cover and cook 10 to 15 minutes, being careful not to let tomatoes turn too soft. Add salt to taste.
- Uncover, return steak to wok and mix thoroughly. Stir-fry over high flame 1 to 2 minutes. Serve.
Nutrition Facts : @context http, Calories 619, UnsaturatedFat 26 grams, Carbohydrate 22 grams, Fat 40 grams, Fiber 4 grams, Protein 43 grams, SaturatedFat 11 grams, Sodium 1237 milligrams, Sugar 11 grams
BEEF PEPPER STEAK
This makes a tasty, extremely tender pepper steak. Try serving with salad, tomatoes and French fries.
Provided by Marla
Categories 100+ Everyday Cooking Recipes
Time 1h30m
Yield 2
Number Of Ingredients 7
Steps:
- In a small, nonporous bowl, combine the peppercorns, tamari, garlic, sugar and salt. Add the beef filet and coat well on all sides. Cover and marinate in the refrigerator for 1 hour.
- Melt butter in a medium saucepan over medium high heat. Place the beef filet in the pan and saute for 6 to 8 minutes per side, or until internal temperature reaches at least 145 degrees F (65 degrees C).
Nutrition Facts : Calories 533.2 calories, Carbohydrate 5.9 g, Cholesterol 131.2 mg, Fat 44.4 g, Fiber 1.8 g, Protein 27.9 g, SaturatedFat 20.6 g, Sodium 1235.7 mg, Sugar 0.9 g
REVERSE-SEARED STEAK
Reverse-searing is a grilling technique for steak that ensures a dark, sizzling crust and a rosy center that is perfectly cooked to your desired degree of doneness. This brilliant grilling method combines the low and slow cooking of traditional barbecue with the high heat charring practiced at steakhouses. Though it works well with any thick steak, from picanha to porterhouse, this recipe calls for a cut of steak popularized in Santa Maria, Calif., and is today known and loved across the U.S. as tri-tip. As the name suggests, it's a triangular or boomerang-shaped steak cut from the tip of the sirloin, blessed with a robust beefy flavor.
Provided by Steven Raichlen
Categories dinner, meat, main course
Time 55m
Yield 4 servings
Number Of Ingredients 6
Steps:
- If using wood chips, soak in water for 30 minutes. Set up your grill for indirect grilling and heat to 250 degrees. Clean and oil the grill grate.
- Remove the tri-tip from the refrigerator. Generously season it with salt, pepper and granulated onion or garlic (or both) on all sides.
- Place the tri-tip, fat side up, on the grill grate away from the heat. Insert a remote thermometer probe, if using, deep into the center of the meat. If you soaked wood chips, drain them. If using a charcoal grill, add the wood chunk(s) or chips to the coals. If using a gas grill, place the wood chunks under the grate over one of the burners, or place the chips in your grill's smoker box. Close the lid. Indirect grill the tri-tip to obtain an internal temperature of 110 degrees, which will take 30 minutes or so. Transfer the tri-tip to a platter and let it rest for at least 10 minutes, or as long as 1 hour.
- Just before serving, heat your grill to high. On a charcoal grill, rake the coals into a mound in the center of the grill, adding fresh coals as needed. Let the new coals burn until glowing red. On a gas grill, simply set the burners on high.
- Return the tri-tip to the grate directly over the heat, fat side up, and reinsert the thermometer probe, if using. Direct grill until the top and bottom are sizzling, crusty and dark, and the internal temperature is 125 degrees for rare or 135 degrees for medium-rare, 3 to 6 minutes per side, turning with tongs.
- Transfer the tri-tip to a cutting board and thinly slice across the grain. (You do not need to rest the meat a second time.) Take time to notice the even color and doneness of the meat and to appreciate the intoxicating aroma of the wood smoke. Serve at once, while the steak is still hot.
LINGUINE WITH STEAK AND PEPPERS
Steps:
- Cut beef flank steak in half lengthwise. Slice each half into 1/8-inch-thick slices, cutting on the diagonal, against the grain of the meat.
- Cook linguine according to package directions (but don't add salt to the boiling water).
- Meanwhile, in a 5-quart Dutch oven or 12-inch skillet, heat 1 tablespoon of olive oil. Add green onions and peppers and cook until tender-crisp, about 5 minutes, stirring frequently. Remove with a slotted spoon and set aside in a large bowl.
- In same Dutch oven over high heat, add 3 more tablespoons of olive oil. When the oil is hot, cook the flank steak with 1/2 teaspoon of salt until the meat is tender and loses its pink color, about 3 minutes. Remove Dutch oven from heat, stir in olives, parsley, crushed red pepper, and vegetable mixture.
- Drain linguine, add it to meat mixture, and toss to combine. Season with salt. Transfer pasta to a serving bowl, tucking the provolone pieces into the pasta. If not serving right away, cover and refrigerate to serve chilled later.
JOY'S AWESOME PEPPER STEAK
My friend's mom once made a pepper steak and it was delicious so I thought I would make my own version.
Provided by Joy Ward
Categories 100+ Everyday Cooking Recipes
Time 45m
Yield 6
Number Of Ingredients 21
Steps:
- Bring the rice and 1 1/2 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Put the cooked rice into a large serving bowl.
- While the rice cooks, bring beef bouillon and 3/4 cup water to a boil in a saucepan; cook until the bouillon dissolves completely. Whisk the cornstarch and 1/4 cup water together in a small bowl until smooth; stir the red wine vinegar, spaghetti sauce, steak sauce, salsa picante, brown sugar, and ginger into the cornstarch mixture; pour the resulting sauce into the bouillon and water. Simmer until hot, about 5 minutes.
- Melt the butter with the soy sauce in a large skillet over medium heat; cook the beef in the melted butter mixture until it begins to brown, about 5 minutes. Pour the sauce from the saucepan into the skillet; season with the garlic powder, cinnamon, salt, and pepper. Bring the mixture to a boil; lower heat to medium-low and simmer, stirring occasionally, until the sauce is thick and sticks to the beef, 20 to 30 minutes.
- Pour the skillet mixture over the rice. Cook the onion and pepper rings in the skillet until softened, 5 to 7 minutes; scrape the onions, peppers, and remaining juices onto the beef and rice to serve.
Nutrition Facts : Calories 288.3 calories, Carbohydrate 28.8 g, Cholesterol 54.3 mg, Fat 8.8 g, Fiber 1.3 g, Protein 22.1 g, SaturatedFat 3.9 g, Sodium 453 mg, Sugar 4.7 g
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- Sprinkle steak with salt and 1/4 teaspoon black pepper. Heat 1 tablespoon oil in large skillet over medium-high heat. Add steak; cook and stir until browned. Drain. Remove from skillet; cover to keep warm.
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