Spicy Pepper Patedip Food

SPICY PEPPER STEAK

Spicy Pepper Steak image

"Sometimes I like to marinade the steak and seasonings the night before," writes LaDonna Reed of Ponca City, Oklahoma. This surprisingly spicy pepper steak is bursting with southwestern flair.

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 2 servings.

Number Of Ingredients 13

Ingredients

1/2 pound beef top round steak, cut into thin strips
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
1 medium green pepper, julienned
1/4 cup chopped onion
1 garlic clove, minced
1 teaspoon beef bouillon granules
3/4 cup hot water
1 can (10 ounces) diced tomatoes and green chilies
2 tablespoons cornstarch
1/4 cup cold water
Hot cooked noodles, optional

Steps:

Sprinkle beef with salt and pepper. In a large skillet, cook beef in oil until no longer pink; remove and keep warm. In the same skillet, saute green pepper and onion until tender. Add garlic; cook 1 minute longer., Dissolve bouillon in hot water; stir into skillet with tomatoes. Return beef to the pan; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until meat is tender., Combine cornstarch and cold water; stir into meat mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with noodles if desired.

Nutrition Facts : Calories 282 calories, Fat 11g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 1053mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 3g fiber), Protein 28g protein.

SPICY PENNE ARRABBIATA RECIPE

Spicy Penne Arrabbiata Recipe image

This penne arrabbiata recipe brings the classic Italian dish to a whole new level with lots of chili flakes and extra spicy peppers. If you like your pasta spicy, this is for you!

Provided by Mike Hultquist

Categories Main Course

Number Of Ingredients 12

Ingredients

1 tbsp olive oil (plus more for serving)
1 small onion (chopped)
1 spicy pepper of your choice
2 red Fresno peppers (chopped)
3 cloves garlic (crushed)
1 tsp spicy red pepper flakes (plus more for serving (for an even spicier version, use fiery ghost pepper flakes))
1 14-oz can diced tomatoes ((for a saucier version, use 2-3 cans, or add tomato sauce))
¾ cup cherry tomatoes
4 oz hot soppressata (chopped)
Salt and pepper to taste
1 lb pasta noodles (I used penne)
Fresh chopped basil (for serving)

Steps:

Heat a large pan to medium heat and add the olive oil.
Add the onion and peppers. Cook them down for 5 minutes or until soft.
Add the garlic and pepper flakes; stir to coat. Cook until fragrant, about a minute. Add the diced tomatoes, cherry tomatoes and hot soppressata. Season with salt and pepper. Stir and reduce the heat to a simmer. Simmer for 15 minutes.
While the sauce is cooking, prepare your noodles according to the packaging instructions. Drain, but reserve about a cup (240 mof the pasta water. Stir a half cup (120 mof the pasta water into the sauce to loosen it up. Stir in more pasta water, if needed.
Stir in the noodles, then garnish with fresh chopped basil and extra crushed red pepper. Drizzle with extra olive oil and serve.

Nutrition Facts : Calories 611 kcal, Carbohydrate 95 g, Protein 23 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 22 mg, Sodium 671 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving