Green Pepper Steak Recipes

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PAN SEARED STRIP STEAK WITH GREEN PEPPERCORN SAUCE AND SALT-BAKED POTATOES



Pan Seared Strip Steak with Green Peppercorn Sauce and Salt-Baked Potatoes image

Provided by Alex Guarnaschelli

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 32

4 (14-ounce) strip steaks, trimmed
Kosher salt
Freshly ground black pepper
1 tablespoon butter
1/2 cup minced shallots
1 tablespoon green peppercorns, preferably in brine, lightly crushed
1/4 cup brandy
2 tablespoons Dijon mustard
1 teaspoon lemon juice
2 teaspoons lemon zest
2 tablespoons Worcestershire Sauce
1/2 cup veal stock, home-made or store-bought
4 sprigs fresh tarragon, washed, dried, leaves finely chopped
4 (14-ounce) strip steaks, trimmed
Kosher salt
Freshly ground black pepper
1 tablespoon butter
1/2 cup minced shallots
1 tablespoon green peppercorns, preferably in brine, lightly crushed
1/4 cup brandy
2 tablespoons Dijon mustard
1 teaspoon lemon juice
2 teaspoons lemon zest
2 tablespoons Worcestershire Sauce
1/2 cup veal stock, home-made or store-bought
4 sprigs fresh tarragon, washed, dried, leaves finely chopped
1 1/2 pounds small fingerling potatoes, washed and dried
Pinch coarse sea salt
15 bay leaves
1 1/2 pounds small fingerling potatoes, washed and dried
Pinch coarse sea salt
15 bay leaves

Steps:

  • For the steaks: Heat 2 cast iron skillets large enough to hold 2 of the 4 pieces of beef until they begin to visibly smoke. Season the steaks on both sides with salt and pepper. Shut the heat off underneath the skillet and use a pair of tongs to place the steaks in the pan 1 by 1 in a single layer. Turn the heat on under the skillet and brown the first side, 3 to 5 minutes. Try to resist the temptation to turn them over or move them as they cook.
  • Turn the steaks on the second side and brown, 3 to 5 minutes.
  • Arrange the steaks on a rack to "rest" while you make your sauce.
  • Remove the excess grease from 1 of the pans that was used to cook the steaks and reserve the other pan for the potatoes. Add 1 tablespoon of butter and the shallots and cook until they are translucent, 3 to 5 minutes. Add the green peppercorns and brandy and cook until the liquid reduces almost completely.
  • Stir in the mustard, lemon juice, lemon zest and Worcestershire sauce. Swirl the pan so all of the flavors start to meld together.
  • Add the veal stock and reduce to a desirable consistency, then stir in the tarragon.
  • For the potatoes:
  • Preheat the oven to 375 degrees F.
  • Add the potatoes to a casserole with a fitted lid that is just big enough to hold the potatoes. Toss them with some sea salt and the bay leaves. Cover the casserole and put in the center of the oven to bake for 25 to 30 minutes.
  • When the potatoes are tender when pierced with the tip of a knife, remove the casserole from the oven and discard the bay leaves.
  • Heat the reserved skillet that the steaks were cooked in over medium heat and add the potatoes into the steak drippings. Cook until they brown and become slightly crisp. slightly. Season with salt, to taste.
  • Arrange the potatoes on the bottom of 4 dinner plates and top with the steak. Drizzle with the sauce and serve immediately.
  • For the steaks: Heat 2 cast iron skillets large enough to hold 2 of the 4 pieces of beef until they begin to visibly smoke. Season the steaks on both sides with salt and pepper. Shut the heat off underneath the skillet and use a pair of tongs to place the steaks in the pan 1 by 1 in a single layer. Turn the heat on under the skillet and brown the first side, 3 to 5 minutes. Try to resist the temptation to turn them over or move them as they cook.
  • Turn the steaks on the second side and brown, 3 to 5 minutes.
  • Arrange the steaks on a rack to "rest" while you make your sauce.
  • Remove the excess grease from 1 of the pans that was used to cook the steaks and reserve the other pan for the potatoes. Add 1 tablespoon of butter and the shallots and cook until they are translucent, 3 to 5 minutes. Add the green peppercorns and brandy and cook until the liquid reduces almost completely.
  • Stir in the mustard, lemon juice, lemon zest and Worcestershire sauce. Swirl the pan so all of the flavors start to meld together.
  • Add the veal stock and reduce to a desirable consistency, then stir in the tarragon.
  • For the potatoes:
  • Preheat the oven to 375 degrees F.
  • Add the potatoes to a casserole with a fitted lid that is just big enough to hold the potatoes. Toss them with some sea salt and the bay leaves. Cover the casserole and put in the center of the oven to bake for 25 to 30 minutes.
  • When the potatoes are tender when pierced with the tip of a knife, remove the casserole from the oven and discard the bay leaves.
  • Heat the reserved skillet that the steaks were cooked in over medium heat and add the potatoes into the steak drippings. Cook until they brown and become slightly crisp. slightly. Season with salt, to taste.
  • Arrange the potatoes on the bottom of 4 dinner plates and top with the steak. Drizzle with the sauce and serve immediately.

STEAK WITH BELL PEPPERS



Steak with Bell Peppers image

Get ready to sizzle...red peppers, onion, garlic and strips of beef sirloin make a tasty stove-top dish that the whole family will enjoy.

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons olive oil
1 boneless beef sirloin steak, 3/4-inch-thick (about 1 pound), cut into thin strips
2 medium red peppers, cut into 2-inch-long strips (about 3 cups)
1 medium onion, cut in half and sliced (about 1 cup)
2 cloves garlic, chopped
1 teaspoon dried oregano leaves, crushed
2 packets Swanson® Flavor Boost¿ Concentrated Beef Broth
1/4 cup water

Steps:

  • Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat. Heat the remaining oil in the skillet over medium heat. Add the peppers and onion and cook until the vegetables are tender, stirring occasionally. Add the garlic and oregano to the skillet and cook and stir for 1 minute. Return the beef to the skillet. Stir in the concentrated broth and water and cook until the beef is cooked through.

GREEN PEPPER STEAK



Green Pepper Steak image

For a delicious, fast meal, try this flavorful beef dinner loaded with tomatoes and peppers. What a perfect recipe to use garden vegetables of the season! -Emmalee Thomas, Laddonia, Missouri

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1 tablespoon cornstarch
1/4 cup reduced-sodium soy sauce
1/4 cup water
2 tablespoons canola oil, divided
1 pound beef top sirloin steak, cut into 1/4-in.-thick strips
2 small onions, cut into thin wedges
2 celery ribs, sliced diagonally
1 medium green pepper, cut into 1-inch pieces
2 medium tomatoes, cut into wedges
Hot cooked rice

Steps:

  • Mix cornstarch, soy sauce and water until smooth. In a large skillet, heat 1 tablespoon oil over medium-high heat; stir-fry beef until browned, 2-3 minutes. Remove from pan., Stir-fry onions, celery and pepper in remaining oil 3 minutes. Stir cornstarch mixture; add to pan. Bring to a boil; cook and stir until thickened and bubbly, 1-2 minutes. Stir in tomatoes and beef; heat through. Serve with rice.

Nutrition Facts : Calories 259 calories, Fat 12g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 647mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges

GREEN PEPPER STEAK



Green Pepper Steak image

Make and share this Green Pepper Steak recipe from Food.com.

Provided by Beeks

Categories     Steak

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb round steaks or 1 lb sirloin steak (cut in strips)
1/4 cup soy sauce (use less if you prefer)
1 tablespoon oil
1 large green pepper (cut in strips)
1 cup water
1 tablespoon cornstarch
rice or noodles

Steps:

  • Toss steak with soy sauce.
  • Brown meat on one side in oil over medium heat.
  • Add green pepper,cook and stir until meat is completely brown.
  • Mix water and cornstarch, add to meat and cook and stir until peppers are tender and sauce has thickened.
  • Serve with rice or noodles.

CHINESE PEPPER STEAK



Chinese Pepper Steak image

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

1 pound beef top sirloin steak
¼ cup soy sauce
2 tablespoons white sugar
2 tablespoons cornstarch
½ teaspoon ground ginger
3 tablespoons vegetable oil, divided
1 red onion, cut into 1-inch squares
1 green bell pepper, cut into 1-inch squares
2 tomatoes, cut into wedges

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

POOR MAN'S PEPPER STEAK



Poor Man's Pepper Steak image

This is a good recipe for families that have good taste but can't afford really expensive steaks. The kids love it so much they call it Mom's famous cube steak! It's great with mashed potatoes and gravy!

Provided by ARIVARD

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 1h45m

Yield 4

Number Of Ingredients 8

1 pound cube steak
salt and pepper to taste
all-purpose flour for dredging
2 tablespoons vegetable oil
1 medium onion, sliced
1 clove garlic, minced
1 green bell pepper, sliced
2 cups water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Season the steak with salt and pepper to taste. Dredge in the flour and shake off the excess. Heat the oil in a frying pan over medium-high heat. Brown the steaks in the oil, then transfer to a large, shallow casserole dish. Sprinkle the garlic, onion, and green pepper over top, pour in water, and wrap with aluminum foil.
  • Bake in preheated oven until steak is tender and vegetables are soft, about 1 1/2 hours.

Nutrition Facts : Calories 217.4 calories, Carbohydrate 10.2 g, Cholesterol 27.3 mg, Fat 12.8 g, Fiber 1.2 g, Protein 15 g, SaturatedFat 3.2 g, Sodium 178.4 mg, Sugar 1.9 g

EASY PEPPER STEAK



Easy Pepper Steak image

We live on the eastern edge of the Sand Hills here in Nebraska, where most folks are ranchers. This popular pepper steak recipe is tasty as well as colorful. -Carolyn Butterfield, Atkinson, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 12

1 pound beef top round steak, cut into 1/4-inch x 2-inch strips
1 tablespoon paprika
2 tablespoons butter
1 can (10-1/2 ounces) beef broth
2 garlic cloves, minced
2 medium green peppers, cut into strips
1 cup thinly sliced onion
2 tablespoons cornstarch
2 tablespoons reduced-sodium soy sauce
1/3 cup cold water
2 fresh tomatoes, peeled and cut into wedges
Cooked rice

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.

Nutrition Facts : Calories 365 calories, Fat 4g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 465mg sodium, Carbohydrate 48g carbohydrate (5g sugars, Fiber 4g fiber), Protein 32g protein.

GREEN PEPPER STEAK



Green Pepper Steak image

A good family dish made with economical beef, either chuck or round, sliced into thin strips and then cooked until tender. You can prepare the beef ahead and refrigerate just before adding the vegetables and finish cooking later. If you want to halve this recipe, just use half of the ingredients, but you may need to add some water. To make 8 servings, you would double the ingredients but reduce the water to 1-1/4 cups and add another 1/2 T. cornstarch.

Provided by JackieOhNo

Categories     Peppers

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

1 lb beef chuck, fat trimmed or 1 lb beef, round fat trimmed
1/4 cup soy sauce
1 garlic clove
1 1/2 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger
1/4 cup vegetable oil or 1/4 cup canola oil
1 cup thinly sliced green onion
1 cup red bell peppers (or use a combination of both) or 1 cup green bell pepper, cut into 1-inch squares (or use a combination of both)
2 stalks celery, thinly sliced
1 tablespoon cornstarch
1 cup water
2 tomatoes, cut into wedges

Steps:

  • Slice beef across grain into thin strips, about 1/8-inch-thick.
  • Combine soy sauce, garlic, and ginger; add beef. Toss and set aside while preparing vegetables.
  • Heat oil in large skillet or wok. Add beef and stir-fry over high heat until browned. Check beef for tenderness. If it is not tender, reduce heat to low heat and simmer, covered, for 30-40 minutes until tender.
  • Turn heat up and add green onion, peppers, and celery. Stir-fry until vegetables are crisp-tender, about 10 minutes.
  • Mix cornstarch with water. Add to pan; stir and cook until thickened.
  • Add tomatoes and heat through.

Nutrition Facts : Calories 432.9, Fat 33.3, SaturatedFat 9.5, Cholesterol 78.2, Sodium 1096.9, Carbohydrate 10.3, Fiber 2.7, Sugar 4.5, Protein 23.2

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From grandmasmolasses.com


21 RECIPE FOR GREEN PEPPER STEAK - SELECTED RECIPES
Dab steak dry with paper towels, separate pieces sticking together. Set aside. Mix sauce ingredients: In a mixing bowl whisk together chicken broth, shaoxhing wine, soy sauce, rice vinegar, granulated sugar, black pepper, sesame oil and cornstarch. Set aside.
From selectedrecipe.com


STEAK WITH GREEN PEPPERCORN SAUCE - OLIVIA'S CUISINE
2017-01-04 Remove from the oven and set aside in a warm place. White the potato is roasting, heat 2 teaspoons of olive oil in a medium sauce pan, over medium-high heat, until hot. Add the garlic and sauce for about 1 minute or until fragrant. Add the kale and season with salt and pepper. Cook, stirring occasionally, for 1 to 2 minutes, or until slightly ...
From oliviascuisine.com


GREEN PEPPER STEAK FROZEN MEAL | OFFICIAL STOUFFER'S®
Down (1) For food safety and quality follow these cooking instructions. Cook thoroughly to ensure product reaches an internal temperature of 165°F. * Directions developed using 1100 watt microwave oven. Ovens vary; cooking time may need adjusting. Caution: Product will be hot! Do not prepare in toaster oven.
From goodnes.com


GREEN PEPPER STEAK – CBC RECIPES
2020-06-13 Combine soy sauce, garlic and ginger. Add beef. Toss and set aside. Heat oil in large skillet. Add beef and toss over high until browned and then simmer 20 minutes. Turn heat up and add vegetables. Toss until vegetates are tender, about 10 minutes. Mix cornstarch and water. Add to pan: stir, cook until thickened.
From cbcrecipes.com


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