Mexican Style Pepper Steak Recipes

MEXICAN-STYLE PEPPER STEAK

Steps:

• In each of 2 large skillets, heat 1 tablespoon of olive oil over medium-high heat and add half of the onion, tomatoes, bell pepper and chilies, season with salt and pepper, and cook, stirring, until slightly softened, about 2 minutes.
• Add half of the broth and bay leaves to each skillet and bring to a simmer. Lay beef slices over top, season with salt and pepper and cook, turning beef once, until it loses its pink color, about 3 minutes total. Transfer meat to a platter or plates. Simmer pan juices until slightly thickened, 1 to 2 minutes. Spoon vegetables and juices over the beef and sprinkle with cilantro.

MARIA'S PEPPER STEAK

Steps:

• Heat olive oil in a skillet over medium heat. Cook onion, bell peppers, and garlic in oil until tender-crisp, stirring frequently. Set aside.
• Heat a large skillet over medium-high heat. Pour soy sauce, honey, and red wine vinegar in pan, then add beef. Cook beef, stirring frequently, until done, about 10 to 15 minutes. Stir in cooked vegetables, and cook another 10 to 15 minutes.

GRILLED MEXICAN STEAK

Steps:

• Toast the cumin seeds in a medium saute pan over medium-low heat for 5 minutes, or until fragrant.
• In a blender, combine the cumin seeds, jalapenos, garlic, pepper, lime juice, and salt. Pulse the blender to finely chop ingredients. Add the oil and cilantro and puree until smooth.
• Lightly score both sides of the meat with a knife so that the marinade will penetrate. Place the meat in a large plastic bag or bowl, pour in the marinade, and coat well. Marinate in the refrigerator for 24 to 48 hours.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Remove the meat from the marinade and discard the remaining marinade. Cook on high, 1 to 2 minutes per side, to sear the meat. Turn the heat down to low and cook for an additional 3 to 4 minutes per side, or until the it has reached the desired doneness.

MEXICAN PEPPER STEAK WITH BROWN RICE

Steps:

• In a blender, cover chilies with 3/4 cup boiling water. Let stand until softened, about 15 minutes.
• Meanwhile, rinse beef and pat dry. Cut across the grain into 1/8 inch thick slices and place in a non-reactive bowl (such as glass).
• Add lime juice, garlic, cayenne, and 1/2 tsp salt to soaked chilies. Blend until smooth. Pour over beef strips, cover, and chill for 30 minutes.
• Meanwhile, in a 3-4 quart pan over high heat, bring 4 cups water and the rice to a boil. Cover, reduce heat, and simmer until liquid is absorbed and rice is tender to bite, about 45 minutes.
• After beef has marinated and while rice cooks, heat olive oil in a 10-12 inch skillet over high heat. Lift beef out of marinade with a slotted spoon, reserving marinade, and add to pan. Stir-fry until no longer pink, about 3 minutes. Transfer to a bowl.
• Add peppers and onions to pan. Stir-fry until limip, about 5-6 minutes. Return beef to pan along with reserved marinade. Bring to a boil; cook, stirring 1-2 times, for 1 minute.
• Spoon rice into four wide, shallow bowls. Top with equal portions of beef mixture and sauce. Sprinkle with cilantro, and season to taste with salt.

PEPPER STEAK

Steps:

• Rinse flank steak and pat dry. Trim fat (if any) off steak. Cut into 3 pieces lengthwise. Slice across grain into 1/4- to 1/2-inch pieces.
• Marinate meat in soy sauce, 2 tablespoons cornstarch, sugar and 4 tablespoons oil. Set aside 1 hour.
• Soak black beans in 1 cup cold water 10 to 15 minutes. Chop garlic finely. Drain beans and add garlic. Chop beans and garlic together more finely. Set aside.
• Heat 3 to 4 tablespoons oil in wok or large skillet until smoking hot. Shake wok so oil coats entire surface.
• Add 1 tablespoon salt to oil. Add steak and stir-fry quickly on high flame 3 to 4 minutes, until pink. Remove meat to plate.
• Add 1 tablespoon oil to wok. Add bean and garlic mixture; stir-fry 30 seconds over low flame.
• Increase flame to high. Add peppers and stir-fry green peppers 1 minute. Add remaining 1 cup water and 1 tablespoon cornstarch, stirring mixture until blended. Lower flame to medium; let peppers cook until water and cornstarch have thickened.
• Add tomatoes and mix with peppers. Cover and cook 10 to 15 minutes, being careful not to let tomatoes turn too soft. Add salt to taste.
• Uncover, return steak to wok and mix thoroughly. Stir-fry over high flame 1 to 2 minutes. Serve.