Shredded Beef Sammies With Grilled Onions Peppers Food

STIR-FRIED SHREDDED BEEF WITH PEPPERS

Steps:

• Trim fat from beef steak.
• Cut beef into very thin strips.
• Toss beef, 1 TBSP cornstarch, 2 tsp oil, the salt and pepper in ziploc bag. Refrigerate at least 30 minutes.
• Cut bell peppers into thin strips.
• Cut green onions into 1 inch pieces.
• Mix 2 tsp cornstarch, water, soy sauce and sesame oil. Set aside.
• Heat skillet or wok until very hot.
• Add 3 TBSP vegetable oil; rotate skillet to coat bottom.
• Add beef and ginger. Stir-fry 1 minute or until meat is browned.
• Add bell peppers; stir-fry 1 minute.
• Stir in cornstarch mixture; cook and stir 15 seconds or until thickened.
• Stir in green onions.
• Serve over hot rice.

SHREDDED BEEF WITH PEPPERS AND ONIONS

Steps:

• 1. Prepare your favorite mashed potato recipe. (Can also use rice or pasta).
• 2. Add a little olive oil (2 tablespoons) to a skillet and simmer peppers and onions on low heat till tender. If using fresh mushrooms, add about the last 5 minutes of cooking time. Add salt, pepper and granulated garlic. Heat together for about 5 min. Remove from pan.
• 3. Heat 3 c. of beef broth. Mix together 1 c of cold water mixed with 1/4 c of cornstarch (make sure all lumps are removed), add to hot broth with 1 tsp. of worcestshire sauce, 1/4 tsp black pepper, and 1/2 tsp. coarse sea salt. Add 1/4 tsp. of Kitchen Bouquet for a darker, richer, color. Simmer till thickened.
• 4. After gravy has thickened, return peppers and shredded beef back to gravy. Mix well. Serve over mashed potatoes, rice or pasta.

EASY BEEF SAMMIES

Steps:

• Turn a frying pan on to meduim high heat and sear roast on all sides, just till browned about 5 minutes.
• put the roast in the crock pot.
• Add with the garlic, broth,salt, pepper and giardnera to crock pot over roast.
• Drop the bouillon cubes around the roast. I usually add three then more to taste when it done.
• Cook on high 4-5 hours or on low for 8 hours.
• pull beef out of broth and put in bowl, let rest for ten minutes then shred with two forks, and add back to crock pot.
• Add salt and pepper to taste or add the last bouillon cube for more beefy flavor.
• Mix and serve on crusty french bread or rolls.
• Note:could also make in dutch oven or on stove top in deep pot cook times would be less.

RANCHER'S STEAK WITH GRILLED PEPPERS & ONIONS

Steps:

• Heat greased grill to medium-high heat.
• Mix garlic and chili powder until blended; rub evenly onto both sides of steak.
• Grill steak and vegetables 12 to 14 min. or until steak is medium doneness (160ºF) and vegetables are tender, turning steak after 7 min., turning vegetables occasionally and brushing all with barbecue sauce for the last 5 min.
• Remove steak and vegetables from grill. Let steak stand 5 min. before slicing to serve with the vegetables.

ROPA VIEJA (BRAISED BEEF, PEPPERS, AND ONIONS)

Steps:

• To braise beef: In a 5-quart kettle combine all braising ingredients and simmer, uncovered, 1 1/2 hours, or until beef is tender. Remove kettle from heat and cool meat in liquid 30 minutes. Transfer meat to a platter and cover. Strain braising liquid through a colander, pressing on solids, into a bowl. Return braising liquid to kettle and boil until reduced to 3 cups, about 30 minutes. Stew may be made up to this point 1 day ahead. Cool braising liquid completely and chill it and the beef separately, covered.
• In kettle cook green bell peppers and onion in 2 tablespoons oil over moderate heat, stirring, until softened.
• While vegetables are cooking, pull meat into shreds about 3 by 1/2 inches. To onion mixture add shredded meat, 2 cups braising liquid, tomatoes with juice, tomato paste, garlic, cumin, oregano, and salt and pepper to taste and simmer, uncovered, 20 minutes.
• While stew is simmering, in a large skillet cook red and yellow bell peppers in remaining 2 tablespoons oil over moderate heat, stirring occasionally, until softened. Stir peppers into stew with enough additional braising liquid to thin to desired consistency and simmer, uncovered, 5 minutes. Stir in peas and olives and simmer, uncovered, 5 minutes.
• Serve ropa vieja with yellow rice.
• To make the yellow rice: In a heavy 3-quart saucepan heat oil over moderately high heat until hot but not smoking and sauté cuminseed 10 seconds, or until it turns a few shades darker and is fragrant. Stir in saffron and rice and sauté, stirring, 1 to 2 minutes, or until rice is coated well. Stir in water and salt and boil rice, uncovered and without stirring, until surface of rice is covered with steam holes and grains on top appear dry, 8 to 10 minutes more. Remove pan from heat and let rice stand, covered, 5 minutes. Fluff rice with a fork.

SHREDDED BEEF WITH GREEN PEPPERS

Steps:

• Using a sharp knife, slice beef across grain and at an angle into thin strips.
• Combine marinade ingredients in a medium bowl.
• Add beef shreds, mix well.
• Let stand about 15 minutes.
• Slice green peppers into thin strips.
• Heat 5 T oil in a wok over high heat 1 minute.
• Stir fry marinated beef for 10 seconds.
• Remove beef, draining well over wok and reduce heat to medium.
• Stir fry ginger root and freen onions 1 minute.
• Add green pepper shreds, sugar and salt.
• Stir fry for 2-3 minutes.
• Add cooked beef.
• Mix well and serve immediately.