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
CHINESE PEPPER BEEF STIR FRY RECIPE
Chinese Pepper Beef Stir Fry is a takeout favorite! It is so quick and easy to make at home you'll forget where you put the takeaway menu! Ready in under 30 minutes, the tender flank steak is cooked with bell peppers and onions in a savory peppery Chinese brown sauce. Plus get my top tip for the most tender stir fry beef EVER! Serve over rice or noodles. If Chinese Pepper Steak is your favorite PF Changs order then this Pepper Steak stir fry is going to be your new favorite simple dinner.
Provided by Claire | Sprinkle and Sprouts
Categories Main
Number Of Ingredients 17
Steps:
- Cut the beef into thin strips across the grain. (see the bulk of post for more about the grain of the beef)
- Place in a bowl and sprinkle with the baking soda.
- Let the beef marinade for 15 minutes then wash off the baking soda and rinsing it several times. (See note 3)
- Pat dry with kitchen paper and set to one side.
- Combine the ingredients for the sauce together in a measuring cup or jug.
- Set to one side.
- Heat 1 tbsp of the oil in a large frying pan over high heat, once the oil starts to shimmer add the beef and cook for 1 minute until almost cooked through. Remove from the pan.
- Add the remaining oil to the pan
- Keeping the heat high add the onion and fry for 1 minute.
- Add the bell peppers to the pan and cook for a further 2 minutes.
- Return the beef to the pan along with the minced garlic and stir to combine.
- Give the sauce another stir and then add it to the skillet and bring to a simmer, the sauce will start to thicken.
- Cook for 1-2 minutes until everything is cooked through and the sauce just coats the meat and veg.
- Remove from the heat and serve immediately.
Nutrition Facts : Calories 313 kcal, Carbohydrate 19 g, Protein 28 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 68 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
YELLOW PEPPER BEEF STIR-FRY
Make and share this Yellow Pepper Beef Stir-Fry recipe from Food.com.
Provided by dicentra
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine 1 teaspoon cornstarch, 1 teaspoon brown sugar, garlic, pepper and 1 tablespoon vinegar.
- Add beef; seal bag and turn to coat. Refrigerate for at least 1 hour.
- In a bowl, combine the remaining cornstarch and brown sugar. Add the broth, soy sauce and remaining vinegar; stir until smooth. Set aside.
- In a large nonstick skillet or wok, heat oil; stir-fry beef until no longer pink. Remove and keep warm.
- In the same pan, stir-fry onion for 2 minutes. Add asparagus and yellow pepper; stir-fry for 5-6 minutes or until crisp-tender.
- Return beef to the pan. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Nutrition Facts : Calories 345.7, Fat 22.2, SaturatedFat 7.7, Cholesterol 76, Sodium 368.7, Carbohydrate 12.5, Fiber 2.3, Sugar 4.8, Protein 24.5
BELL PEPPER STIR-FRY
This comes from the 5 Ingredients or Less! cookbook compiled by home economics teachers. It looks super tasty to me!
Provided by the_cookie_lady
Categories One Dish Meal
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine first 3 ingredients in a small bowl; set aside.
- Coat a wok or skillet with non-stick cooking spray; add oil.
- Place over medium-high heat until hot.
- Add peppers and stir-fry 4 minutes.
- Add reserved sauce mixture.
- Cook, stirring constantly until thickened.
- Serve over hot, cooked rice.
Nutrition Facts : Calories 57.7, Fat 2.4, SaturatedFat 0.3, Sodium 1008.4, Carbohydrate 7.3, Fiber 1.7, Sugar 3.2, Protein 2.7
BEEF AND GREEN PEPPER STIR-FRY
Provided by Susan Bishop-Sauter
Categories Beef Pepper Stir-Fry Quick & Easy Summer Bon Appétit Massachusetts
Yield Serves 2 to 4
Number Of Ingredients 12
Steps:
- Combine 1 1/2 tablespoons soy sauce, wine, sesame oil, 2 teaspoons cornstarch, ginger and garlic in medium bowl. Add beef and stir to coat. Let stand 30 minutes. Combine broth, remaining 1 teaspoon soy sauce and remaining 1 teaspoon cornstarch in small bowl.
- Heat 3 tablespoons vegetable oil in wok or heavy large skillet over high heat. Add water chestnuts and bell pepper and stir-fry 2 minutes. Remove from wok. Heat remaining 3 tablespoons oil in wok. Add beef with marinade and stir-fry until just cooked through, about 4 minutes. Return water chestnuts and peppers to wok and mix well. Stir broth mixture. Add to wok and cook until sauce boils and thickens, about 30 seconds. Serve with freshly cooked rice.
PINEAPPLE BEEF STIR-FRY
A zippy marinade sparks the flavor of this change-of-pace steak specialty. Chock-full of veggies, seasonings and pineapple chunks, this stir-fry makes a colorful presentation when I serve it to relatives and friends.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Drain the pineapple, reserving 1 cup pineapple and 3/4 cup juice. (Cover and refrigerate remaining pineapple for another use.) In a small bowl, combine the cilantro, soy sauce, ginger and reserved pineapple juice. Remove 3/4 cup; cover and refrigerate. , In a large resealable plastic bag, combine the beef and remaining marinade. Seal bag and turn to coat; refrigerate for 30 minutes., Drain and discard marinade. Combine cornstarch and reserved juice mixture until smooth. In a skillet, stir-fry beef in oil for 5-6 minutes. Remove beef with a slotted spoon and keep warm. Add the red pepper, beans, chilies and garlic in skillet; stir-fry for 5 minutes. , Stir juice mixture; stir into skillet. Bring to a boil; cook and stir for 1 minute or until slightly thickened. Add the onions, beef and the reserved pineapple; heat through. Serve with rice.
Nutrition Facts :
BEEF & SICHUAN PEPPER STIR-FRY
Serve up this healthy stir-fry in just 20 minutes. Low in fat and calories, it's a brilliant speedy midweek meal for four
Provided by Liberty Mendez
Categories Dinner
Time 20m
Number Of Ingredients 11
Steps:
- Heat 1 tbsp rapeseed oil in a large wok or frying pan over a medium- high heat. Add the steak strips and cornflour, stir to coat the steak in the flour, and fry for 2-3 mins until the steak is golden. Remove to a plate and set aside until needed.
- Add the remaining oil, the peppers, baby corn and red onions and fry for 3-4 mins until starting to soften. Sprinkle in the chilli flakes, Sichuan pepper, then add the steak back along with its resting juices. Fry for 1 min until fragrant. Splash in the soy sauce and 50ml water and stir until the sauce coats the beef and veg. Drizzle with chilli oil, if you like, and serve with the rice.
Nutrition Facts : Calories 328 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 21 grams protein, Sodium 0.8 milligram of sodium
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