Italian Pepper Steak Stir Fry Recipes

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ITALIAN PEPPER STEAK STIR FRY



Italian Pepper Steak Stir Fry image

Colorful, flavorful, and easy to make! I got this recipe from Better Homes and Garden's "Great Cooking for Two." I didn't have cornstarch so I used the same measurement of all-purpose flour, and I skipped the white wine altogether. It was still great!

Provided by Never too late to l

Categories     Low Cholesterol

Time 55m

Yield 2 serving(s)

Number Of Ingredients 13

6 ounces boneless top round steaks
1/2 cup water
2 tablespoons cornstarch
2 teaspoons beef bouillon granules
2 tablespoons dry white wine (optional)
1/2 teaspoon dried Italian seasoning, crushed
1 tablespoon cooking oil
2 garlic cloves, minced
1 large bell pepper, cut into thin strips (yellow, red, or green)
1 small onion, chopped (1/3 cup)
1 cup sliced fresh mushrooms
1 medium tomatoes, seeded and chopped (3/4 cup)
2 cups cooked linguine (or other pasta) or 2 cups cooked fettuccine (or other pasta)

Steps:

  • Trim fat from beef. Partially freeze beef for 30 minutes. Thinly slice across the grain into bite-size strips.
  • For sauce, in a small bowl stir together the water, white wine, cornstarch, bouillon granules, Italian seasoning and 1/8 teaspoon pepper. Set aside.
  • Pour cooking oil into a wok or large skillet. Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add pepper strips and onion; stir-fry to 1 minute. Add mushrooms and stir-fry about 1 minute more or until vegetables are crisp-tender. Remove vegetables from the wok.
  • Add the beef to the hot wok or skillet. Stir-fry for 2 to 3 minutes to desired doneness. Push beef from the center of the wok. Stir sauce. Add sauce to the center of the wok or skillet. Cook and stir until thickened and bubbly. Return the vegetables to the wok or skillet. Add tomato. Stir ingredients together to coat with sauce. Cover and cook about 1 minute more or until heated through. Serve immediately over hot cooked pasta or rice.

Nutrition Facts : Calories 540.7, Fat 16.1, SaturatedFat 4.4, Cholesterol 51.9, Sodium 56.8, Carbohydrate 72.4, Fiber 3.7, Sugar 5.7, Protein 25.6

ITALIAN PEPPER STEAK



Italian Pepper Steak image

I was having a huge steak craving, but it's like the world was consipring against me--the restaurants nearby had both run out of beef! So I pulled this recipe from TOH and decided to resolve the issue in my own kitchen. I didn't have many leftovers, even though I was the only one eating it. And I got jealous glares from everyone who had to smell the heated leftovers in our small office the next day.

Provided by anonymous23

Categories     Steak

Time 42m

Yield 4 serving(s)

Number Of Ingredients 11

1 teaspoon italian seasoning, divided
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 lb boneless beef top sirloin steak, trimmed
1 medium sweet red pepper, julienned
1 medium yellow sweet pepper, julienned
1 medium onion, julienned
6 garlic cloves, peeled and thinly sliced
1 tablespoon olive oil
1 (14 1/2 ounce) can diced tomatoes, drained
1 teaspoon balsamic vinegar

Steps:

  • Combine 1/2 teaspoon Italian seasoning, 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Rub mixture over both sides of steak; set aside.
  • In large nonstick skillet, saute the peppers, onion and garlic in oil until vegetables are crisp-tender.
  • Add tomatoes and remaining Italian seasoning, salt and pepper. Stir.
  • Reduce heat; cover and simmer for 5 minutes. Remove from the heat.
  • Stir in vinegar; keep warm.
  • Place steak on a broiler pan coated with nonstick cooking spray. (I used my Calphalon hard anodized skillet.).
  • Broil 4-6 inches from the heat for 4-8 minutes on each side or until desired doneness.
  • Let stand for 5 minutes before slicing.

PEPPER STEAK STIR-FRY



Pepper Steak Stir-Fry image

Judy Brown of Rockdale, Texas makes her own picante sauce for this beefy dish, but she suggests you can also use a store-bought brand. "My husband doesn't care for Asian food," Judy writes, "but he likes this great dish with its Mexican flair."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1 tablespoon cornstarch
1/2 cup water
1/2 cup picante sauce
2 tablespoons reduced-sodium soy sauce
2 teaspoons minced fresh gingerroot
1 pound boneless beef sirloin steak, cut into 1-inch strips
3 teaspoons canola oil, divided
1 medium green pepper, julienned
1 cup sliced fresh mushrooms
6 green onions, cut into 1/4-inch pieces
1 garlic clove, minced
Hot cooked rice, optional

Steps:

  • In a bowl, combine the cornstarch and water until smooth. Stir in the picante sauce, soy sauce and ginger; set aside. , In a large nonstick skillet or wok, stir-fry meat in 2 teaspoons oil for 1-2 minutes. Remove meat with a slotted spoon and keep warm. Add the pepper, mushrooms, onions, garlic and remaining oil to the skillet. Stir-fry for 3 minutes. , Stir picante sauce mixture and add to skillet with meat. Bring to a boil; cook and stir for 1-2 minutes or until thickened and vegetables are crisp-tender. Serve with rice if desired.

Nutrition Facts : Calories 218 calories, Fat 9g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 614mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

ITALIAN PEPPER STEAK



Italian Pepper Steak image

Thin tender strips of sirloin steak are served with sauteed sweet peppers and onion in this pleasing entree from the kitchen of Nancy Saffield, a field editor from Pasadena, Maryland. Sometimes I serve this steak with steamed sugar snap peas and a light Caesar salad," she says.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

1 teaspoon Italian seasoning, divided
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 pound beef top sirloin steak, trimmed
1 medium sweet red pepper, julienned
1 medium sweet yellow pepper, julienned
1 medium onion, julienned
6 garlic cloves, peeled and thinly sliced
1 tablespoon olive oil
1 can (14-1/2 ounces) diced tomatoes, drained
1 teaspoon balsamic vinegar

Steps:

  • In a small bowl, combine 1/2 teaspoon Italian seasoning, 1/4 teaspoon salt and 1/4 teaspoon pepper. Rub mixture over both sides of steak; set aside., In a large nonstick skillet, saute the peppers, onion and garlic in oil until vegetables are crisp-tender. Stir in the tomatoes and remaining Italian seasoning, salt and pepper. Reduce heat; cover and simmer for 5 minutes. Remove from the heat. Stir in vinegar; keep warm., Place steak on a broiler pan coated with cooking spray. Broil 4-6 in. from the heat for 4-8 minutes on each side or until the meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes before slicing; serve with vegetable mixture.

Nutrition Facts : Calories 244 calories, Fat 10g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 500mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges

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