Pepper Steak Ponzu Food

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.

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.

FRENCH PEPPER STEAK (STEAK AU POIVRE) RECIPE BY TASTY

Steps:

• Liberally season steak with salt and pepper, being sure to coat the entire surface of the meat. Using your hands, press the seasoning into the meat to create an even coating.
• Heat the vegetable oil and 1 tablespoon of butter in a large skillet over medium-high heat until just smoking. Add the steak to the pan and sear for 4 minutes. Turn and sear the other side for another 4 minutes, for medium-rare. If steak has a fat-cap on its side, be sure to sear it as well for 30 seconds to 1 minute. Once cooked to desired doneness, transfer the steak to a cutting board to rest.
• Reduce the heat to medium and add the brandy to the skillet. Allow the brandy to cook down for about 1 minute while using a whisk to scrape off any browned bits in the bottom of the pan. Once the brandy has reduced by half, add the cream and continue to whisk until combined. Add the Dijon mustard and remaining tablespoon of butter and continue to cook until mixture begins to reduce and thicken, 5-7 minutes. The final pan sauce should have a rich consistency and coat the back of a spoon. Reduce the heat to low.
• Slice the steak into ½-inch (1.5cm) pieces. Pour cream sauce over the top and serve.
• Enjoy!

SHISHITO PEPPERS WITH CHILI AND LIME

Steps:

• Heat the oil in a large saute pan over medium-high heat until hot, then add the shishito peppers. Cook, stirring frequently to allow even charring, until softened slightly and blistered in spots, 3 to 5 minutes.
• Meanwhile, stir together the chili powder, sesame seeds, zest, 2 teaspoons salt and some black pepper in a small bowl. Combine ponzu and lime juice in another bowl.
• Place peppers in a large bowl and toss with the spice mixture and about half the ponzu-lime mixture, stirring well to evenly coat the peppers. Place on a serving platter, finish with flaky salt and serve with the remaining sauce alongside.

PEPPER STEAK PONZU

Steps:

• In a skillet warm the olive oil. Add in sliced round steak and saute until browned. Place the browned beef and any juices in crock-pot. Mix together the Ponzu Sauce, ketchup, Pepsi cola, garlic and red pepper flakes. Pour over all. Cover and cook for 3 hours on low or until meat is tender and cooked through.
• Add onion and bell peppers to crock pot. Stir to combine. Mix the cornstarch with a small amount of water. Turn crock-pot to high, stir in cornstarch mixture and continue to cook for 30 minutes.
• After 30 minutes check seasoning and if necessary add salt and pepper to taste. Stir in tomato wedges and cook an additional 30 minutes.
• Stir before serving. Serve on top of cooked rice of choice.

PEPPER STEAK WITH NOODLES

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.

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.

STEAK TATAKI WITH CITRUS PONZU

Steps:

• FOR THE STEAK: In a large bowl, marinate sirloin steak in minced garlic, minced shallots, soy sauce, ginger, and the juice from the limes& lemons.
• This should marinate for at least 2 hours in the refrigerator.
• Over a high using a saute pan or cast iron pan, sear the sirloin on all sides until charred but not overcooked.
• Place pan in a 400 degree oven until cooked.
• Steak should be rare to medium rare.
• Steak can be grilled also FOR THE GARNISH: In a small bowl, marinate red onions in rice vinegar, soy sauce, and the juice from the limes& lemons, then set aside.
• Remove steak from refrigerator, slice very thin using a very sharp knife.
• TO SERVE: On a flat plate or platter, spread out the marinated red onions evenly.
• Layer sliced sirloin over the red onions.
• Garnish with chopped green onions This should be served slightly chilled.