Japanese Green Pepper Steak Recipe 475

GREEN PEPPER STEAK

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.

JAPANESE GREEN PEPPER STEAK RECIPE - (4.7/5)

Steps:

• Cut steak into thin strips (easier if meat is partially frozen). Combine soy sauce, garlic, ginger, and beef and allow to marinate for a an hour or so. Heat vegetable oil in large skillet and stir fry the beef and marinade to desired doneness. Reduce heat and simmer 30 minutes. Turn the heat back up and add the vegetables and stir fry until tender crisp. Add the cornstarch and water to the skillet simmering until thickened and serve over rice.

CHINESE PEPPER STEAK

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.

GREEN PEPPER STEAK

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.

ASIAN PEPPER STEAK

Steps:

• Slice beef into thin 2-inch-long strips; place in medium bowl. Add flour, salt and pepper; toss until beef is coated with flour.
• Heat wok or 12-inch skillet over medium-high heat. Add 1 tablespoon of the vegetable oil. Add beef; cook and stir 3 to 4 minutes or until browned. Remove beef from wok. Add remaining tablespoon vegetable oil, the bell peppers and onion; cook and stir 2 to 3 minutes or until vegetables begin to sweat.
• Return beef to wok; add garlic. Cook 2 to 3 minutes, stirring occasionally.
• In small bowl, stir together brown sugar, soy sauce and sesame oil until brown sugar is dissolved.
• Add sauce and cherry tomatoes to beef and vegetables; stir. Cook 2 to 3 minutes or until sauce is thickened, beef is cooked to desired doneness, and vegetables are tender.
• Divide rice and pepper steak among 4 bowls. Top with green onion.

GREEN PEPPER STEAK

Steps:

• Cut beef and trim. Night before, mix in zip lock bag: soy sauce, garlic and ginger with beef.
• Refrigerate until the next day.
• Heat oil in large skillet or wok.
• Add meat mixture and toss over high heat until browned.
• Reduce heat cover and cook until meat becomes tender, about 30-40 minutes.
• Turn heat up and add vegetables, stir until veggies are tender crisp.
• Mix cornstarch with water.
• Pour into the skillet and stir until thickened.
• Turn heat off and add tomato wedges and toss.
• Serve over hot rice.