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.
BEEF AND PEPPER STIR-FRY
Beef and pepper stir-fry, seared over super high heat, is an easy, delicious weeknight dish. Add this beef and pepper stir fry to your weeknight rotation!
Provided by Bill
Categories Beef
Time 45m
Number Of Ingredients 17
Steps:
- Add all the marinade ingredients to the beef in a bowl, mix well, and set aside for 30 minutes at room temperature.
- When you're ready to cook, place a wok over high heat until it's almost smoking, then add the oil. Sear the beef until it's just browned but still a little rare. Turn off the heat while you transfer the beef to a separate bowl. Leave any oil/fat in the wok.
- Heat the wok back up over medium-high heat and add the garlic and peppers. Stir-fry for 20 seconds, then spread the Shaoxing wine around the wok to de-glaze it.
- Stir-fry for another 20 seconds and add the beef back to the wok along with any juices from the bowl. Add salt, sugar, light soy sauce, dark soy sauce, and white pepper. Turn the heat back up to high and stir-fry for another 1 to 2 minutes, or until the peppers turn darker.
- If you like more sauce, add the chicken stock to further de-glaze the wok and reduce the liquid slightly. The cornstarch from the marinade will help thicken the sauce. Plate and serve immediately with rice.
Nutrition Facts : Calories 249 kcal, Carbohydrate 11 g, Protein 20 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 51 mg, Sodium 930 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
BEEF AND PEPPERS
Bell peppers and beef have always complimented each other so putting them together in this main dish was a no brainer. -Anita Foster, Fairmount, Georgia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Heat oil in skillet, brown beef on all sides. Add the garlic and continue to cook for 2 minutes. Add onion, peppers and broth; cover and simmer 20 minutes. , Combine water and cornstarch; stir into broth. Cook and stir until gravy is thick and shiny. Add seasonings. Serve over hot cooked rice.
Nutrition Facts : Calories 298 calories, Fat 12g fat (3g saturated fat), Cholesterol 80mg cholesterol, Sodium 303mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein.
THREE-PEPPER STEAK
If you love asian food, you'll love this Chinese style flank steak. ...Three Pepper Steak. (Stir-fried beef in a light soy sauce. Serve over steamed rice.)
Provided by SassyMom3
Categories Steak
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut beef in half lengthwise, then crosswise into 1/4-inch-thick slices. Set aside.
- Combine soy sauce, cornstarch, brown sugar, sesame oil and red pepper flakes in medium bowl; stir until smooth. Add beef and toss to coat.
- Heat 1 tablespoon vegetable oil in a large nonstick skillet or wok over high heat. Add bell peppers; stir-fry until crisp-tender. Remove to large bowl.
- Add 1 tablespoon vegetable oil and heat 30 seconds. Add half of beef mixture to wok; stir-fry until well browned. Remove beef to bowl with bell peppers.
- Repeat with remaining 1 tablespoon vegetable oil and beef mixture. Reduce heat to medium.
- Add onion; stir-fry about 2 minutes or until softened. Add garlic; stir-fry 30 seconds. Return bell peppers, beef and any accumulated juices to wok; cook until heated through.
- Spoon rice into serving dish; top with beef and vegetable mixture.
Nutrition Facts : Calories 161.4, Fat 12.1, SaturatedFat 1.6, Sodium 454, Carbohydrate 13, Fiber 1.4, Sugar 5.5, Protein 1.7
PEPPER BEEF
This goes together so easily for a quick week day dinner. Flavor combination was just right for us. Cook time does not include the marinade.
Provided by Nimz_
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine soy sauce, garlic and pepper flakes in medium bowl.
- Cut beef lengthwise in half, then crosswise into thin slices.
- Toss beef with soy sauce mixture and marinade for at least 30 minutes (or overnight).
- Heat wok or large skillet over medium-high heat.
- Add 1 tablespoon oil and heat until hot.
- Add half of beef mixture.
- Stir-fry until beef is barely pink in center.
- Remove.
- Repeat with remaining beef mixture.
- Remove and set aside.
- Heat remaining 1 tablespoon oil in wok and add bell peppers and onion.
- Reduce heat to medium.
- Stir-fry 6-7 minutes until vegetables are crisp-tender.
- Add stir-fry sauce and wine.
- Stir-fry 2 minutes or until heated through.
- Return beef along with any accumulated juices to wok and heat through.
- Sprinkle with parsley and serve over rice, if desired.
More about "three pepper beef food"
THREE-PEPPER BEEF STEW - EATINGWELL
From eatingwell.com
Servings 6Total Time 2 hrsAuthor Eatingwell Test KitchenCalories 395 per serving
- In a 4- to 6-quart Dutch oven, heat oil over medium heat. Add carrots, celery, onion, and garlic; cook about 5 minutes or until onion is tender, stirring occasionally. Add beef; cook about 15 minutes or until browned, stirring occasionally. Drain off fat.
- Stir in wine, broth, tomato paste, Worcestershire sauce, pepper sauce, and crushed red pepper. Bring to boiling; reduce heat. Cover and simmer for 1 hour, stirring occasionally.
- Add potatoes and sweet peppers. Return to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until meat and potatoes are tender.
- In a small bowl, stir together cold water and cornstarch. Stir into beef mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.
PEPPER STEAK STIR FRY - DINNER AT THE ZOO
From dinneratthezoo.com
BLACK PEPPER BEEF - JO COOKS
From jocooks.com
BLACK PEPPER BEEF STIR FRY - CHINA SICHUAN FOOD
From chinasichuanfood.com
THREE-PEPPER CACIO E PEPE RECIPE - LIZ MERVOSH
From foodandwine.com
THREE PEPPER BEEF | IGA RECIPES
From iga.net
STEAK WITH CREAMY PEPPERCORN SAUCE | RECIPETIN EATS
From recipetineats.com
THREE-PEPPER BEEF TENDERLOIN RECIPE - BETTYCROCKER.COM
From bettycrocker.com
Servings 6Total Time 1 hr 10 minsCategory EntreeCalories 125 per serving
THREE-CHILE BEEF CHILI RECIPE - TONY MAWS - FOOD & WINE
From foodandwine.com
CHILLI PEPPER BEEF ( GROUND BEEF ) - KHIN'S KITCHEN
From khinskitchen.com
BLACK PEPPER BEEF - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
GRILLED SKEWERS AND KABOBS | SOBEYS
From sobeys.com
THREE-PEPPER BEEF TENDERLOIN ROAST | BETTER HOMES & GARDENS
From bhg.com
STUFFED PEPPERS - ONCE UPON A CHEF
From onceuponachef.com
STRIP STEAKS WITH THREE PEPPER RUB - CERTIFIED ANGUS BEEF
From certifiedangusbeef.com
BLACK PEPPER BEEF NOODLE STIR-FRY - TIFFY COOKS
From tiffycooks.com
3 PEPPER BURRITO CO.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love