CHINESE PEPPER STEAK
A delicious meal, served with boiled white rice, that's easy and made from items that I've already got in my cupboards! My mother clipped this recipe from somewhere and it became a specialty of mine; however, I've been unable to find the original source.
Provided by Kim Wilson
Categories World Cuisine Recipes Asian Chinese
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Slice the steak into 1/2-inch thick slices across the grain.
- Whisk together soy sauce, sugar, cornstarch, and ginger in a bowl until the sugar has dissolved and the mixture is smooth. Place the steak slices into the marinade, and stir until well-coated.
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat, and place 1/3 of the steak strips into the hot oil. Cook and stir until the beef is well-browned, about 3 minutes, and remove the beef from the wok to a bowl. Repeat twice more, with the remaining beef, and set the cooked beef aside.
- Return all the cooked beef to the hot wok, and stir in the onion. Toss the beef and onion together until the onion begins to soften, about 2 minutes, then stir in the green pepper. Cook and stir the mixture until the pepper has turned bright green and started to become tender, about 2 minutes, then add the tomatoes, stir everything together, and serve.
Nutrition Facts : Calories 311.6 calories, Carbohydrate 17 g, Cholesterol 69.2 mg, Fat 15.4 g, Fiber 1.7 g, Protein 26.1 g, SaturatedFat 3.4 g, Sodium 972.4 mg, Sugar 9.6 g
BEEF WITH RED AND GREEN PEPPERS CHINESE STYLE
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Core and remove the seeds from the red and green peppers. Cut peppers into thin strips about 1 1/2 inches long.
- Slice the meat across the grain into thin strips 1 1/2 to 2 inches long. Place in a bowl and add the cornstarch, soy sauce and pepper flakes and 2 tablespoons of the oil. (The oil keeps the meat from sticking together while cooking.) Blend well and let stand 15 minutes.
- Heat the remaining oil in a wok or skillet large enough to hold the ingredients. When the oil is very hot add the meat and cook, stirring, about 30 seconds until separated. Drain the meat in a sieve over a bowl to catch the drippings and reserve the oil.
- Wipe out the wok and return 2 tablespoons of the oil to it. Heat the oil and add the peppers, scallions and garlic. Cook over high heat until crisp and tender, about 1 minute. Add the sugar, wine, chicken broth and salt if desired. Add the beef and cook quickly, stirring, until just heated through. Serve immediately.
Nutrition Facts : @context http, Calories 849, UnsaturatedFat 59 grams, Carbohydrate 14 grams, Fat 77 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 12 grams, Sodium 796 milligrams, Sugar 6 grams, TransFat 0 grams
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.
ASIAN GROUND BEEF AND PEPPER SAUTE
This ground beef dish is served over jasmine rice and combines the flavors of garlic, soy, and ginger with a hint of heat. A perfect one dish meal!
Provided by amanda1432
Categories World Cuisine Recipes Asian
Time 55m
Yield 4
Number Of Ingredients 16
Steps:
- In a medium saucepan, bring the rice and water to a boil. Cover, reduce heat, and simmer 20 minutes.
- In a skillet over medium heat, cook and stir the ground beef until evenly browned. Drain, and set aside.
- Heat the olive oil in the skillet over medium heat. Stir in the red bell pepper, green bell pepper, parsley, garlic and ginger. Season with red pepper, salt, and pepper. Cook and stir until tender.
- Return the beef to the skillet. Mix in the beef stock, soy sauce, chile paste, and Worcestershire sauce. Cook and stir until thickened and heated through. Serve over the cooked rice.
Nutrition Facts : Calories 466.4 calories, Carbohydrate 45.4 g, Cholesterol 68.6 mg, Fat 19.8 g, Fiber 1.6 g, Protein 24.7 g, SaturatedFat 6.8 g, Sodium 413.9 mg, Sugar 1.8 g
CHINESE PEPPER STEAK
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 50m
Yield 6 servings
Number Of Ingredients 24
Steps:
- Make the marinade. In a large bowl, whisk together all the marinade ingredients except the London broil. Then add the London broil and set aside at room temperature for 30 minutes.
- Make the sauce. In a small bowl, whisk together the sauce ingredients and set aside.
- Make the bean paste. In a large bowl, combine the garlic and black beans. Carefully grip the back of a cleaver and, using the handle like a pestle, work the garlic and beans into a smooth paste. Set aside.
- Make the stir-fry. In large wok, over high heat, heat 1 tablespoon oil. When the oil is smoking, add ginger and cook, stirring, until light brown, about 20 seconds. Add peppers and cook, stirring, until slightly tender, about 1 minute more. Transfer peppers to a bowl and set aside. Wipe out the wok, add the 2 remaining tablespoons oil and return it to the heat. When the oil is smoking, add the bean paste and cook, stirring, until light brown, about 20 seconds. Add the beef with the marinade, spread into an even layer and cook, tipping the wok back and forth, 1 minute. Turn the beef over and cook until brown, about 30 seconds more. Add the peppers and cook, stirring, until very tender, about 2 minutes. Push beef and peppers to the sides of the wok to form a well in the center. Pour the sauce mixture into the well and cook, stirring, until the liquid thickens and turns dark brown, about 2 minutes. Transfer to a platter and serve with rice.
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