CANTON BEEF WITH BELL PEPPERS
Cantonese takeout has long been a comfort food for many families. We know your family will enjoy making this simple recipe in the comfort of your own home.
Provided by Betty Crocker Kitchens
Categories Entree
Time 32m
Yield 4
Number Of Ingredients 11
Steps:
- Remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices.
- Mix broth, garlic, gingerroot, soy sauce, brown sugar and five-spice powder in medium glass or plastic bowl. Mix cornstarch and cold water; stir into broth mixture. Stir in beef until evenly coated. Let stand 10 minutes. Drain beef; reserve marinade.
- Spray nonstick wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add beef; stir-fry 2 minutes. Stir in bell peppers and onions and reserved marinade; reduce heat to medium.
- Cover and cook 3 to 5 minutes, stirring occasionally, until sauce is thickened. Serve over rice.
Nutrition Facts : Calories 225, Carbohydrate 38 g, Cholesterol 25 mg, Fiber 4 g, Protein 15 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 380 mg
CANTONESE BEEF
"This dish is always a big hit," notes Michelle Harvey from her home in Noblesville, Indiana. "I often cook it in the oven instead of on the stovetop," she explains, "so it's easy to walk away and get other things done while it's cooking.
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Drain oranges, reserving juice; set oranges aside. In a Dutch oven, brown beef and onion in oil; drain. Stir in the water, soy sauce, ginger and reserved juice. Bring to a boil. Reduce heat; cover and simmer for 1 to 1-1/2 hours or until beef is tender., Add the celery, green pepper and water chestnuts. Cover and cook for 20-30 minutes or until vegetables are tender. Combine cornstarch and cold water until smooth; stir into beef mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in reserved oranges. Serve with rice.
Nutrition Facts : Calories 233 calories, Fat 10g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 468mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
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.
CANTONESE PEPPER STEAK FOR TWO (OR MORE)
This recipe makes a great duo dinner. Or, you can easily double, triple or even quadruple it! Assemble in advance, then just throw in the oven 30 minutes before you are ready to eat! Serve over hot noodles or rice. Update: I have to admit that I prefer a good sirloin or filet mignon, but my DH actually prefers the top round steak (as written) in this recipe. Add minced garlic in place of the garlic powder, if you like, and also a pinch of freshly ground black pepper, is good. Recipe is from Cooking Sampler for 1 or 2 with Reynolds Consumer Products. Uses one regular size (10"x16") Reynolds Oven Cooking Bag (or use heavy duty aluminum foil).
Provided by BecR2400
Categories Steak
Time 45m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Place regular size (10"x16") Reynolds Oven Cooking Bag (or heavy duty aluminum foil) in 10x6x2-inch baking dish. Trim fat off meat; cut into thin strips, set aside.
- Combine cornstarch, ginger, garlic powder, soy sauce and bouillon in bag; turn gently to mix.
- Add meat. Close bag with nylon tie. Marinate in refrigerator 3 to 4 hours or overnight; turn once.
- When ready to cook, preheat oven to 350 degrees F. Add green pepper. Make 6 half-inch slits in top of bag.
- Cook 25 to 30 minutes or until beef is done.
- To serve, spoon over noodles or rice.
- Makes 2 servings.
- Note: Cook time does not include marinate time.
Nutrition Facts : Calories 223.9, Fat 9.2, SaturatedFat 3.6, Cholesterol 78.3, Sodium 725.9, Carbohydrate 7.3, Fiber 1.1, Sugar 1.7, Protein 26.7
SZECHUAN BEEF WITH GREEN BEANS AND RED BELL PEPPERS
Quick, tasty, weeknight-friendly dish for a busy family. Serve with jasmine rice and top with scallions and sesame seeds if desired.
Provided by Erica Royster
Categories World Cuisine Recipes Asian
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Sprinkle cornstarch, salt, and pepper over flank steak. Refrigerate for 10 minutes.
- Heat oil in a skillet over medium-high heat. Cook steak in the hot oil until lightly browned, 3 to 5 minutes per side. Remove steak from skillet using a slotted spoon.
- Add onion and garlic to the same skillet. Cook until onion starts to soften, about 2 minutes. Add ginger; cook until lightly browned, about 1 minute. Add soy sauce, brown sugar, and hoisin sauce. Cook until sauce has thickened, 5 to 7 minutes more. Reduce heat; add green beans and bell pepper.
- Add steak back to the skillet; toss in the sauce until well coated. Add red pepper flakes. Reduce heat to medium-low and cook and stir until stir-fry is heated through, about 5 minutes more.
Nutrition Facts : Calories 375.9 calories, Carbohydrate 43.4 g, Cholesterol 36.6 mg, Fat 12.7 g, Fiber 2.7 g, Protein 22.1 g, SaturatedFat 3.5 g, Sodium 1618.4 mg, Sugar 32.4 g
FILET MIGNON WITH BELL PEPPER HAYSTACK AND FRESH GUACAMOLE SERVED WITH CORN CHIPS
A good cut of beef -- filet, rib eye, or New York strip -- cooked pink, served with sauteed red and yellow bell peppers in a mound, on a plate with a classic beurre blanc sauce, and the option of eating it with fresh guacamole and corn chips. French meets fresh Latin food.
Provided by Toasted Garlic
Categories World Cuisine Recipes European French
Time 2h5m
Yield 4
Number Of Ingredients 24
Steps:
- Stir the avocado, roma tomatoes, minced shallot, jalapeno pepper, and lemon juice in a bowl. Chill in refrigerator to allow flavors to meld.
- Place the chicken stock in a small saucepan over medium-low heat; simmer the stock until reduced to about 1/2 cup.
- Heat 1/4 cup corn oil in a skillet over medium heat; cook the red bell pepper and yellow bell pepper in the hot oil until tender, 5 to 7 minutes. Stir the mushrooms into the peppers; season with the coriander seeds, sea salt, and black pepper. Add the reduced chicken stock and the water; cook and stir until the moisture has been absorbed, another 5 to 7 minutes. Transfer the mixture to a plate lined with paper towels to allow the grease to drain.
- Heat the olive oil in a saucepan over medium heat; cook and stir the sliced shallots in the hot oil until softened, about 3 minutes. Stir in the crushed garlic and cook another 3 minutes. Pour 3 1/2 cups water over the mixture and bring to a boil; cook at a boil until the liquid reduces to 1 cup. Strain the mixture through a fine-mesh strainer and return the strained liquid to the saucepan, keeping it over medium heat. Add the white wine vinegar and return to a boil; continue cooking at a boil until the liquid reduced to about 1/4 cup. Quickly whisk in the chilled butter until just melted, whisking constantly. Remove from the heat and keep warm while you prepare the steaks.
- Place a cast-iron skillet over medium-high heat and allow get hot. Heat the oil in the skillet. Cook the steaks in the hot oil until they start to firm, and are reddish-pink and juicy in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Cover the meat with two layers of aluminum foil and allow to rest in a warm area for 10 minutes.
- Place a mound of the bell pepper mixture into the center of each serving plate. Slice the rested steaks in half and place atop each mound. Spoon a few spoonfuls of the butter mixture onto the plate to surround the stack. Serve with the chilled guacamole and corn chips.
Nutrition Facts : Calories 1646.5 calories, Carbohydrate 105 g, Cholesterol 165.8 mg, Fat 113.2 g, Fiber 20.5 g, Protein 63.5 g, SaturatedFat 24.3 g, Sodium 1074 mg, Sugar 8.3 g
KITTENCAL'S BEEF AND BELL PEPPER SANDWICH
This is a great way to use up leftover steak or roast beef, my family loves these sandwiches, feel free to adjust amounts to taste --- prep time does not include cooked the peppers and onions, if I know I will be serving these sandwiches I most always prepare the bell pepper/onion mixture well in advance, I have left the sauteed mushrooms as optional they do however make a great addition to this sandwich :)
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium-high heat.
- Add in sliced bell peppers and onions with cayenne pepper; saute stirring until softened.
- Add in garlic and cook stirring for 2-3 minutes.
- Season with black pepper and salt.
- Pile/divide the sliced beef onto the toasted buns then sprinkle the beef with freshly ground black pepper.
- Place the cheese onto the beef then place the bell pepper mixture and sauteed mushrooms (if using) on top of the cheese.
- Cover with the remaining toasted half of the roll.
- Wrap each roll in a paper towel and microwave until just heated through (about 45 seconds).
Nutrition Facts : Calories 835.9, Fat 39.9, SaturatedFat 16, Cholesterol 288.7, Sodium 5784.6, Carbohydrate 31.4, Fiber 3.2, Sugar 4.4, Protein 84.3
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