CHINESE PEPPER STEAK
A delicious meal, served with boiled white rice, that's easy and made from items that I've already got in my cupboards! My mother clipped this recipe from somewhere and it became a specialty of mine; however, I've been unable to find the original source.
Provided by Kim Wilson
Categories World Cuisine Recipes Asian Chinese
Time 30m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 311.6 calories, Carbohydrate 17 g, Cholesterol 69.2 mg, Fat 15.4 g, Fiber 1.7 g, Protein 26.1 g, SaturatedFat 3.4 g, Sodium 972.4 mg, Sugar 9.6 g
PEPPER STEAK
Make and share this Pepper Steak recipe from Food.com.
Provided by Diana Adcock
Categories Meat
Time 52m
Yield 4 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 237.6, Fat 7.3, SaturatedFat 2, Cholesterol 62.4, Sodium 1331, Carbohydrate 12.2, Fiber 2.4, Sugar 3.9, Protein 30.1
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.
EASY PEPPER STEAK
This is a delicious, easy recipe that will be sure to please your family. It can easily be adjusted to your own taste. (Thru trial and error, I've based this recipe on my what I could get my kids to eat when they were young). This can also be prepped the night before and thrown in the crockpot in the morning to be ready by dinnertime.
Provided by rosie316
Categories Onions
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
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!
MARIA'S PEPPER STEAK
My favorite recipes are ones with few ingredients that I normally have on hand and are hard to mess up. You can add more or less of each ingredient depending on your tastes. Hope you enjoy it!
Provided by MARIACOZ
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil in a skillet over medium heat. Cook onion, bell peppers, and garlic in oil until tender-crisp, stirring frequently. Set aside.
- Heat a large skillet over medium-high heat. Pour soy sauce, honey, and red wine vinegar in pan, then add beef. Cook beef, stirring frequently, until done, about 10 to 15 minutes. Stir in cooked vegetables, and cook another 10 to 15 minutes.
Nutrition Facts : Calories 387.5 calories, Carbohydrate 33 g, Cholesterol 53.6 mg, Fat 19.2 g, Fiber 2.1 g, Protein 22.6 g, SaturatedFat 6.1 g, Sodium 1259.5 mg, Sugar 27.2 g
GREEN PEPPER STEAK
For a delicious, fast meal, try this flavorful beef dinner loaded with tomatoes and peppers. What a perfect recipe to use garden vegetables of the season! -Emmalee Thomas, Laddonia, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Mix cornstarch, soy sauce and water until smooth. In a large skillet, heat 1 tablespoon oil over medium-high heat; stir-fry beef until browned, 2-3 minutes. Remove from pan., Stir-fry onions, celery and pepper in remaining oil 3 minutes. Stir cornstarch mixture; add to pan. Bring to a boil; cook and stir until thickened and bubbly, 1-2 minutes. Stir in tomatoes and beef; heat through. Serve with rice.
Nutrition Facts : Calories 259 calories, Fat 12g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 647mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
STEAK WITH BELL PEPPERS
Get ready to sizzle...red peppers, onion, garlic and strips of beef sirloin make a tasty stove-top dish that the whole family will enjoy.
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat. Heat the remaining oil in the skillet over medium heat. Add the peppers and onion and cook until the vegetables are tender, stirring occasionally. Add the garlic and oregano to the skillet and cook and stir for 1 minute. Return the beef to the skillet. Stir in the concentrated broth and water and cook until the beef is cooked through.
MIXED-PEPPER STEAK WITH ONIONS
Categories Beef Onion Stir-Fry Quick & Easy Steak Bell Pepper Fall Soy Sauce Gourmet
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Stir together soy sauce, cornstarch, and 1/3 cup water in a cup.
- Pat steak dry and sprinkle with salt and pepper. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Stir-fry half of steak until browned but still pink inside, about 4 minutes. Transfer to a bowl with a slotted spoon and repeat with remaining steak, adding 1 tablespoon oil to skillet.
- Add remaining tablespoon oil to skillet and stir-fry bell peppers, onion, and garlic, until onion is golden, 6 to 7 minutes. Stir in remaining 2 tablespoons water and cook, covered, 3 minutes. Return steak to skillet, then stir in cornstarch mixture. Bring to a boil and cook, stirring, 2 minutes.
PEPPER SIRLOIN STEAK
Jean Bunders of Wauzeka, Wisconsin is a nutritionist of her county's Department of Aging. She notes, "I got this recipe in a cooking class I attended. Everyone in class really liked it."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Cut steak into 2-in. x 1/8-in. strips. In a large skillet or wok, brown steak in oil. Add garlic, ginger, salt if desired and pepper; cook 1 minute. Remove meat and keep warm. , Add green pepper and onions to skillet; cook and stir for 5 minutes or until crisp-tender. Dissolve bouillon in hot water; add to skillet with water chestnuts. , Combine cornstarch, soy sauce, cold water and sugar; stir into skillet. Add meat. Cook and stir until mixture boils; cook and stir 2 minutes more.
Nutrition Facts : Calories 188 calories, Fat 8g fat (0 saturated fat), Cholesterol 29mg cholesterol, Sodium 453mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges
PEPPER STEAK
Make and share this Pepper Steak recipe from Food.com.
Provided by papergoddess
Categories Stew
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cut round steak into thin strips.
- Brown in sprayed skillet or in 2 tbs. oil.
- Add onion and garlic and saute another 5 minutes.
- Add tomatoes; cover and simmer about 30 minutes.
- Add green peppers; simmer additional 20 minutes.
- Mix cornstarch into soy sauce; stir into meat and tomato mixture and stir until thickened and bubbly.
- Serve immediately over hot cooked white or brown rice.
Nutrition Facts : Calories 580.5, Fat 33.5, SaturatedFat 11.3, Cholesterol 165.6, Sodium 1145.4, Carbohydrate 17.8, Fiber 3.7, Sugar 7.8, Protein 51.4
PEPPER STEAK
This is derived from a Rachel Ray recipe, and has that classic pepper steak taste. Be sure to use a good cut of meat, and don't leave out the sherry...it definitely makes the recipe. I don't usually cook with wine, so I was a skeptic, but it really does add just the right flavor to the recipe.
Provided by Hippie2MARS
Categories Meat
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Slice the meat while still partially frozen to make it things much easier.
- Preheat a large skillet over high heat.
- Add oil to really hot pan.
- Add meat and sear on all sides, 5 minutes.
- Season lightly with salt and remove to a plate.
- Cover meat loosely with foil to hold heat.
- Reduce heat on pan to medium.
- Add butter to pan.
- Add peppers, garlic, onion and mushrooms to pan.
- Saute vegetables 5 minutes.
- Sprinkle flour over vegetables and cook 1 minute longer.
- Whisk in sherry and start to pick up pan drippings.
- Whisk in consomme and continue whisking.
- Add tomato paste, ginger, soy sauce and black pepper.
- Slide meat back into the pan and coat with sauce.
- Reduce heat to low and simmer 5 minutes.
- Serve over hot, cooked rice.
Nutrition Facts : Calories 500.7, Fat 33, SaturatedFat 12.8, Cholesterol 111.5, Sodium 552.8, Carbohydrate 8.2, Fiber 1.1, Sugar 2.3, Protein 32.7
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
CHINESE PEPPER STEAK
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 50m
Yield 6 servings
Number Of Ingredients 24
Steps:
- Make the marinade. In a large bowl, whisk together all the marinade ingredients except the London broil. Then add the London broil and set aside at room temperature for 30 minutes.
- Make the sauce. In a small bowl, whisk together the sauce ingredients and set aside.
- Make the bean paste. In a large bowl, combine the garlic and black beans. Carefully grip the back of a cleaver and, using the handle like a pestle, work the garlic and beans into a smooth paste. Set aside.
- Make the stir-fry. In large wok, over high heat, heat 1 tablespoon oil. When the oil is smoking, add ginger and cook, stirring, until light brown, about 20 seconds. Add peppers and cook, stirring, until slightly tender, about 1 minute more. Transfer peppers to a bowl and set aside. Wipe out the wok, add the 2 remaining tablespoons oil and return it to the heat. When the oil is smoking, add the bean paste and cook, stirring, until light brown, about 20 seconds. Add the beef with the marinade, spread into an even layer and cook, tipping the wok back and forth, 1 minute. Turn the beef over and cook until brown, about 30 seconds more. Add the peppers and cook, stirring, until very tender, about 2 minutes. Push beef and peppers to the sides of the wok to form a well in the center. Pour the sauce mixture into the well and cook, stirring, until the liquid thickens and turns dark brown, about 2 minutes. Transfer to a platter and serve with rice.
EASY CHINESE PEPPER STEAK
Easy Chinese Pepper Steak will quickly become a family stir-fry favorite. This quick take-out fake-out dinner is ready in just 15 minutes!
Provided by Rachel Farnsworth
Categories Main Dish
Time 15m
Number Of Ingredients 15
Steps:
- Slice beef into 1/4 inch strips. Set aside.
- In a small mixing bowl, whisk together soy sauce, rice vinegar, sesame oil, and cornstarch. Add in beef broth, sugar, black pepper, ginger, and garlic. Whisk to combine. Set aside.
- Heat 2 tablespoons of vegetable oil in a wok over high heat. Add in beef and toss until seared, about 2-3 minutes. Remove from wok and set aside.
- Add in another 2 tablespoons of vegetable oil. Add in peppers and onions. Cook in the wok until tender crisp, about 3 minutes.
- Add meat back into the wok. Add in ginger garlic sauce. Stir and cook about 1 minute.
- Garnish with sliced green onions (optional) and serve hot.
Nutrition Facts : Calories 264 kcal, Carbohydrate 13 g, Protein 19 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 46 mg, Sodium 663 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
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
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
There's nothing better than an easy tasty dinner recipe that can be served throughout the week. Our easy Pepper Steak recipe is a great dish to serve as the weather turns cold. The steak marinates in a flavorful sauce for an hour and then is joined with stir-fried bell peppers, onions, and tomatoes. Make sure to dish it out hot off the stove and onto a warm bed of rice. The rice will soak up the mouth-watering marinade. If you want to switch up your base try serving this savory pepper steak on a bed of warm brown rice, quinoa, or even gnocchi. This dish is already bursting with flavor, but you can cater to your palate and add your favorite garnishes for the finishing touch. To make your dinner plans a whole lot easier, prep this meal ahead of time and serve it throughout the week.
Provided by Southern Living Editors
Time 1h39m
Yield Makes 6 servings.
Number Of Ingredients 16
Steps:
- Cut roast across grain into 1⁄16-inch strips. Combine 2 Tbsp. olive oil, soy sauce, and next 3 ingredients in a large zip-top plastic freezer bag. Seal bag; shake to blend. Add beef to bag; seal and turn to coat. Chill 1 hour.
- Remove beef from marinade, reserving marinade. Heat 2 Tbsp. olive oil in a large skillet overmedium-high heat. Increase heat to high. Add beef to skillet; cook 2 to 3 minutes or until browned,stirring often. Stir reserved marinade into beef; cover, reduce heat to low, and simmer 17 to 20 minutes or until tender, stirring occasionally.
- Meanwhile, heat remaining 1 Tbsp. olive oil in a large nonstick skillet over medium-high heat. Add green bell pepper and next 4 ingredients. Cook, stirring often, 3 to 4 minutes or until vegetables are crisp-tender. Remove from heat.
- Combine cornstarch and broth, stirring until smooth. Stir cornstarch mixture into beef mixture. Stir in vegetable mixture and tomatoes. Serve immediately over rice, soft polenta, or gnocchi. Garnish, if desired.
PEPPER STEAK STRIPS
Make and share this Pepper Steak Strips recipe from Food.com.
Provided by weekend cooker
Categories Meat
Time 6h15m
Yield 6 dishes, 6 serving(s)
Number Of Ingredients 11
Steps:
- Slice beef in strips, brown in skillet with small amount of oil and place in oblong slow cooker.
- Add soy sauce, onion, garlic, pepper, sugar, and ginger and spoon over beef.
- Cover and cook on low for 5-6 hours.
- Add tomatoes and green peppers and bouillon and cook 1 more hour.
- Coombine cornstarch and 1/4 cup water and stir into cooker.
- Continue cooking until liquid thickens.
- Serve over hot buttered rice or noodles.
PEPPER STEAK STIR FRY
This pepper steak stir fry is thinly sliced flank steak cooked with red and green bell peppers in a savory sauce. A quick and easy meal that tastes even better than take out!
Provided by Sara Welch
Categories Main
Time 30m
Number Of Ingredients 10
Steps:
- Heat 1 teaspoon of the vegetable oil over medium high heat in a large pan.
- Add the peppers and cook for 3-4 minutes or until just tender. Remove the peppers from the pan and place on a plate.
- Add the remaining oil to the pan. Season the flank steak with salt and pepper to taste.
- Increase heat to high. Add the steak to the pan and cook for 5-6 minutes or until lightly browned.
- Add the garlic and ginger, then cook for 30 seconds.
- Place the peppers back in the pan with the steak.
- In a small bowl, whisk together the soy sauce, sugar, 1/4 cup water and cornstarch.
- Pour the sauce over the steak mixture and bring to a simmer. Cook for 2-3 minutes or until sauce has just thickened, then serve.
Nutrition Facts : Calories 277 kcal, Carbohydrate 11 g, Protein 32 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 85 mg, Sodium 687 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
BOURBON PEPPER STEAK
Steps:
- Coat the steaks with the cracked pepper and season with salt. Place the olive oil in a cast-iron skillet and heat 1 minute before adding the steaks. Cook over medium heat 3 minutes on each side for medium rare. Remove the steaks to warm serving plates. Drain the excess fat from the pan and carefully add the bourbon, away from the heat. Reduce the heat to low and reduce the bourbon until the pan is nearly dry. Add the red wine, raise the heat to medium, and reduce the half. Add the brown stock, bring to a boil, cook 6 minutes and "finish" by swirling the butter into the sauce. Remove from the heat and divide the sauce among the steaks.
CHINESE PEPPER STEAK
A delicious pepper steak recipe served with boiled white rice - easy and made from items I've already got in my cupboards. My mother clipped this recipe from somewhere and it became a specialty of mine; however, I've been unable to find the original source.
Provided by Kim
Categories Chinese Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Slice 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 steak slices into the marinade, and stir until well-coated.
- Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat, and cook steak strips in batches in hot oil so as not to crowd the pan. Cook and stir until well-browned, about 3 minutes, and remove steak from the wok to a bowl. Repeat with remaining steak, adding more oil as needed, and set the cooked meat aside.
- Return cooked steak strips to the hot wok, and stir in onion. Toss steak and onion together until onion begins to soften, about 2 minutes, then stir in green pepper. Cook and stir the mixture until peppers have turned bright green and started to become tender, about 2 minutes more, then add tomatoes. Stir everything together to mix and blend flavors, and serve.
Nutrition Facts : Calories 311.6 calories, Carbohydrate 17 g, Cholesterol 69.2 mg, Fat 15.4 g, Fiber 1.7 g, Protein 26.1 g, SaturatedFat 3.4 g, Sodium 972.4 mg, Sugar 9.6 g
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5/5 (49)Total Time 30 mins
- Add flank steak, season with salt, and cook until cooked through and seared on all sides, about 8 minutes.
- Remove steak to a plate. Add 1 tablespoon remaining oil and red and green bell peppers to the skillet.
EASY PEPPER STEAK RECIPE - MCCORMICK
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Cuisine ChineseCategory EntreesServings 4
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CHINESE PEPPER STEAK - THE BLOND COOK
From theblondcook.com
5/5 (3)Total Time 27 minsCategory Main DishCalories 376 per serving
- In a medium bowl, whisk together soy sauce, Worcestershire sauce, sugar, corn starch and ground ginger. Add steak slices. Stir with a large spoon to coat steak evenly. Cover and allow to marinate.
- Heat 1-1/2 tablespoons of the vegetable oil in a large skillet over medium high heat. Add peppers and onions and cook for 3-4 minutes, or just until tender (stirring frequently). Add garlic and cook for an additional 30 seconds, stirring frequently.
- Heat remaining vegetable oil in the skillet. Add steak and cook steak for 5-6 minutes, or until browned on all sides and fully cooked (stirring frequently).
BEST PEPPER STEAK (TIPS & TICKS, STEP BY STEP PHOTOS, MAKE ...
From carlsbadcravings.com
Reviews 10Servings 4-6Cuisine AsianCategory Main Course
- Marinade: Pour marinade ingredients directly into a freezer bag or large bowl and mix well. Add beef and massage in marinade. Marinate at room temperature for 30-60 minutes or refrigerate for 2-8 hours.
- Sauce: Whisk the stir-fry sauce ingredients together in a small bowl. You can make at the same time as the marinade, cover and refrigerate OR when ready to cook the steak.
- Cook: Heat 2 tablespoons vegetable oil or peanut oil a large heavy bottom skillet over HIGH heat until very hot and sizzling. Working in 2-3 batches, add steak to the skillet in a single layer and sear 1 minute, flip over and cook 1 more minute (it will cook more in the sauce). Don’t overcook or it won’t be as tender! Transfer steak to a large plate and cover. Repeat.
- To the now empty skillet, add 1 tablespoon oil and heat over medium high heat. Add onions and sauté two minutes; add bell peppers, garlic and ginger and sauté one additional minute.
CHINESE PEPPER STEAK - TASTE OF ASIAN FOOD
From tasteasianfood.com
Reviews 6Calories 440 per servingCategory Main
- Cut off the excess fat at the rind of the steak. Slice the steak with a sharp knife across the grain at an angle into thin pieces.
PEPPER STEAK RECIPE - EILEEN YIN-FEI LO | FOOD & WINE
From foodandwine.com
Servings 2
- In a medium bowl, combine the wine, ginger juice, cornstarch and white pepper. Add the beef and toss well. Set aside to marinate for 20 minutes.
- Set a wok or large skillet over high heat for 30 seconds. Add 1 teaspoon of the peanut oil and stir to coat the wok. When a wisp of white smoke appears, add the minced ginger and stir-fry for 10 seconds. Add the peppers and stir-fry for 45 seconds. Add 1 tablespoon of the stock and stir-fry until the peppers turn bright green, about 2 minutes. Transfer the peppers to a plate.
- Return the wok to the burner and add the remaining 1 teaspoon peanut oil; stir to coat the wok. When a wisp of white smoke appears, add the black beans and garlic and stir-fry until fragrant, about 45 seconds. Add the beef and the marinade; spread the meat in an even layer and let cook undisturbed for 30 seconds. Turn the beef, add the remaining 1 tablespoon of stock and stir well.
PEPPER STEAK RECIPE - COOKING CLASSY
From cookingclassy.com
5/5 (11)Total Time 30 minsCategory Main CourseCalories 341 per serving
- Place steaks on cutting board, cover with plastic wrap and pound with the flat side of meat mallet to help flatten slightly and tenderize.
- Cut steak into 1/3-inch thick strips about 2-inches long. Dab steak dry with paper towels, separate pieces sticking together. Set aside.
- In a mixing bowl whisk together chicken broth, shaoxhing wine, soy sauce, rice vinegar, granulated sugar, black pepper, sesame oil and cornstarch. Set aside.
- Preheat a 12-inch non-stick skillet over moderately high heat. Drizzle in 2 tsp vegetable oil and add half the steak quickly spreading apart into a single layer with space between pieces, lightly season with salt.
PEPPER STEAK RECIPE - JULIAS SIMPLY SOUTHERN
From juliassimplysouthern.com
4.5/5 (6)Total Time 20 minsCategory DinnerCalories 659 per serving
- Cook rice according to directions and set aside. If you use minute rice, this will only take 10 minutes.
- When the skillet is hot, add the strips of steak. I used sirloin but you can use whatever cut of beef you prefer.
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- In a medium sized skillet or wok over medium high heat add 1 tablespoon olive oil. Add the bell peppers and cook 1-2 minutes until tender. Remove and set aside on a plate.
- Turn the heat to high and add the flank steak and cook on each side to sear the beef and reduce heat to medium high and continue to cook until no longer pink and brown on each side.
- Add the peppers back to the skillet and add the sauce. Let simmer for 1-2 minutes until the sauce starts to thicken. Serve over rice.
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