Colorful Pepper Steak Recipes

EASY PEPPER STEAK

Steps:

• Sprinkle meat with paprika. In a large skillet, melt butter over medium-high heat. Brown beef. Add broth and garlic. Simmer, covered, for 30 minutes. Add green peppers and onion. Cover and continue to simmer for 5 minutes. , Combine cornstarch, soy sauce and water; stir into meat mixture. Cook and stir until thickened. Gently stir in tomatoes and heat through. Serve over rice.

COLORFUL PEPPER STEAK

Steps:

• Trim excess fat from beef. Cut beef into 2x1/4-inch strips. (Beef is easier to cut if partially frozen, about 1 hour.)
• Heat oil in wok or 12-inch skillet over medium-high heat. Cook beef in oil about 5 minutes, turning frequently, until brown.
• Stir in water, onion, garlic and gingerroot. Heat to boiling; reduce heat to low. Cover and simmer 12 to 15 minutes for round steak, 5 to 8 minutes for sirloin steak, adding bell peppers during last 5 minutes of simmering, until beef is tender and peppers are crisp-tender.
• Mix cornstarch, sugar and soy sauce; stir into beef mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
• Cut each tomato into 8 wedges and place on beef mixture. Cover and cook over low heat about 3 minutes or just until tomatoes are heated through. Serve with rice.

COLORFUL PEPPER STEAK (LIGHTER RECIPE)

Steps:

• Trim excess fat from beef. Cut beef into 2x1/4-inch strips. (Beef is easier to cut if partially frozen, about 1 hour.)
• Heat oil in 12-inch nonstick skillet over medium-high heat. Cook beef in oil about 5 minutes, turning frequently, until brown.
• Stir in water, onion, garlic and gingerroot. Heat to boiling; reduce heat to low. Cover and simmer 12 to 15 minutes for round steak, 5 to 8 minutes for sirloin steak, adding bell peppers during last 5 minutes of simmering, until beef is tender and peppers are crisp-tender.
• Mix cornstarch, sugar and soy sauce; stir into beef mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
• Cut each tomato into 8 wedges and place on beef mixture. Cover and cook over low heat about 3 minutes or just until tomatoes are heated through. Serve with rice.

SAUCY PEPPER STEAK RECIPE

Steps:

• Cook and stir vegetables in large nonstick skillet on medium-high heat 6 to 8 min. or until crisp-tender. Spoon into large bowl; cover to keep warm.
• Add meat, garlic and black pepper to skillet; cook and stir 3 min. or until meat is done. Stir in soy sauce; cook 1 min. Stir in barbecue sauce; cook 2 to 3 min. or until heated through, stirring frequently. Add to vegetables; mix lightly.
• Serve over rice.

MOM-MOM'S PEPPER STEAK

Steps:

• Heat the vegetable oil in a large skillet over medium heat, and cook and stir the green and red peppers until tender, about 10 minutes. Remove the peppers from the pan and set aside.
• Place the steak strips into the skillet with the grated onion, and cook and stir for about 10 minutes, until the steak is evenly browned and no longer pink inside. Return the cooked peppers to the skillet, and stir in tomatoes, water, and sugar. Sprinkle with salt and pepper to taste.
• Simmer over low heat for 45 minutes to 1 hour, stirring occasionally, until the steak is tender and the sauce has thickened.

COLORFUL PEPPER STEAK

Steps:

• Trim excess fat from beef. Cut beef into 2x1/4-inch strips. (Beef is easier to cut if partially frozen, about 1 hour.)
• Heat oil in wok or 12-inch skillet over medium-high heat. Cook beef in oil about 5 minutes, turning frequently, until brown.
• Stir in water, onion, garlic and gingerroot. Heat to boiling; reduce heat to low. Cover and simmer 12 to 15 minutes for round steak, 5 to 8 minutes for sirloin steak, adding bell peppers during last 5 minutes of simmering, until beef is tender and peppers are crisp-tender.
• Mix cornstarch, sugar and soy sauce; stir into beef mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
• Cut each tomato into 8 wedges and place on beef mixture. Cover and cook over low heat about 3 minutes or just until tomatoes are heated through. Serve with rice.

TRICOLOR PEPPER STEAK

Steps:

• Heat 2 tsp of the oil in a large skillet over medium-high heat.
• Add the beef and cook until browned on all sides, about 5 minutes.
• Transfer meat with its juice to a plate (keep warm.).
• Heat the remaining 2 tsp of oil in the same skillet over medium-high heat.
• Add the peppers (cut into strips) and onion and cook, stirring occasionally for 5 minutes.
• Add the garlic and continue cooking until the peppers are softened and the onions are trasnlucent, about 5 minutes more.
• Return the beef and juices to the skillet and add the broth, wine, soy sauce and pepper; bring to a boil.
• Reduce the heat and simmer until the liquid has reduced by half, about 5 minutes.
• Stir in the dissolved cornstarch and cook until the mixture thuickens, about 2 minutes.
• Serve over rice.

COLORFUL BEEF STIR-FRY

Steps:

• In a small bowl, combine the first 5 ingredients. Place beef in a shallow dish; add half of the marinade. Turn to coat; cover and refrigerate for at least 2 hours. Cover and refrigerate remaining marinade. , In a small bowl, combine cornstarch and broth until smooth. Stir in reserved marinade; set aside. Drain beef, discarding marinade. In a large nonstick skillet or in a wok coated with cooking spray, cook beef in 1 teaspoon oil until no longer pink; drain. Remove and keep warm. , In the same pan, stir-fry green pepper and onion in remaining 1/2 teaspoon oil for 2 minutes. Add carrot and celery; cook 2-3 minutes longer. Add zucchini and snow peas; stir-fry for 1 minute. Stir in bean sprouts and heat through. , Stir broth mixture and stir into vegetable mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Return beef to the pan; heat through. If desired, serve over rice or linguine.