HOISIN STEAK AND PEPPER STIR-FRY
Make this your new go-to stir-fry-it's so easy!
Categories weeknight meals comfort food dinner meat
Time 1h
Yield 4-6 servings
Number Of Ingredients 13
Steps:
- Thinly slice the steak against the grain and put in a large bowl.
- Mix the hoisin sauce, soy sauce, brown sugar, vinegar, ginger, Sriracha, garlic and cornstarch in a separate bowl. Add ¼ cup of the sauce to the bowl with the steak and toss. Let marinate for 5 to 10 minutes.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add half of the bell peppers and cook, stirring, until blackened in spots, about 1 minute. Spread out on a baking sheet and repeat with another 1 tablespoon oil and the remaining peppers. Add to the baking sheet. (Spreading out the peppers prevents them from steaming.)
- Add 1 tablespoon oil to the skillet. Add half of the steak in an even layer. Let cook about 20 seconds so that it starts to color, then toss and continue cooking just until the meat is no longer pink, another 30 seconds. Empty the steak onto a plate. Repeat with the remaining oil and steak.
- Return the steak and peppers to the skillet and stir in the remaining sauce. Cook, tossing, until everything is well coated, about 1 minute. Serve over rice and top with scallions and cilantro.
ON LUCK'S HOISIN PEPPER STEAK STIR-FRY
This pepper steak stir-fry is how I remember it was at a Chinese restaurant that I worked at while in college. Just onion and green pepper, but I've been known to add fresh mushrooms. Serve on a bed of rice.
Provided by James
Categories World Cuisine Asian Chinese
Time 1h30m
Yield 4
Number Of Ingredients 11
Steps:
- Paint beef strips with hoisin sauce; let marinate at least 1 hour, or overnight.
- Heat a wok or large skillet over medium-high heat. Add oil. Saute ginger and garlic for 5 seconds. Add bell pepper, onion, and mushroom. Cook and stir until vegetables are lightly tender, 3 to 5 minutes. Set aside in a bowl.
- Add beef strips to the hot wok. Saute to desired doneness; for rare, cook until browned on the outside and red in the center, about 2 minutes per side.
- Mix cornstarch with 1/2 of the stock in a small bowl.
- Add the vegetables to the steak in the wok; pour in remaining stock. Stir for a few minutes and add the cornstarch mixture. Cook and stir until thickened and bubbly, 3 to 5 minutes. Sprinkle sesame seeds on top to serve.
Nutrition Facts : Calories 385.2 calories, Carbohydrate 14.8 g, Cholesterol 95.6 mg, Fat 20.6 g, Fiber 1.8 g, Protein 33.9 g, SaturatedFat 6 g, Sodium 334.5 mg, Sugar 7.1 g
PEPPER STEAK STIR-FRY
From the Southern Living Cookbook Classics. My husband found this when we were bored with the same ol' thing. It has quickly become one of our favorites!
Provided by cook from scratch
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Partially freeze steak; slice diagonally across the grain into 1-1/2" x 1/8" thick strips. Set aside.
- Combine cornstarch and water in a small bowl, stirring until smooth; add beef broth and soy sauce. Set aside.
- Heat oil in a skillet over medium-high heat; garlic, ginger and salt and pepper; and cook 1 minute, stirring constantly. Add steak, and cook 2 minutes or until browned; remove from skillet. Add pepper and onions, and cook 3 minutes or under tender-crisp. Add beef, green onions and broth mixture; cook 2 minutes or until thickened. Serve over hot rice.
Nutrition Facts : Calories 615.3, Fat 46.4, SaturatedFat 14.4, Cholesterol 139.2, Sodium 1673.2, Carbohydrate 4.7, Fiber 0.7, Sugar 0.7, Protein 43
ON LUCK'S HOISIN PEPPER STEAK STIR-FRY
This pepper steak stir-fry is how I remember it was at a Chinese restaurant that I worked at while in college. Just onion and green pepper, but I've been known to add fresh mushrooms. Serve on a bed of rice.
Provided by James
Categories Chinese Recipes
Time 1h30m
Yield 4
Number Of Ingredients 11
Steps:
- Paint beef strips with hoisin sauce; let marinate at least 1 hour, or overnight.
- Heat a wok or large skillet over medium-high heat. Add oil. Saute ginger and garlic for 5 seconds. Add bell pepper, onion, and mushroom. Cook and stir until vegetables are lightly tender, 3 to 5 minutes. Set aside in a bowl.
- Add beef strips to the hot wok. Saute to desired doneness; for rare, cook until browned on the outside and red in the center, about 2 minutes per side.
- Mix cornstarch with 1/2 of the stock in a small bowl.
- Add the vegetables to the steak in the wok; pour in remaining stock. Stir for a few minutes and add the cornstarch mixture. Cook and stir until thickened and bubbly, 3 to 5 minutes. Sprinkle sesame seeds on top to serve.
Nutrition Facts : Calories 385.2 calories, Carbohydrate 14.8 g, Cholesterol 95.6 mg, Fat 20.6 g, Fiber 1.8 g, Protein 33.9 g, SaturatedFat 6 g, Sodium 334.5 mg, Sugar 7.1 g
BEEF AND PEPPERS IN HOISIN SAUCE
This recipe has been setting my Private Recipes box so long I can't remember were I got it. It's another great recipe you can make in a short amount of time!
Provided by Galley Wench
Categories Meat
Time 25m
Yield 2-3 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a wok or large frying pan.
- Stir fry beef until brown lightly.
- Add peppers, onion, and stir fry for two to three minutes.
- Add seasoning, water chestnuts, garlic puree, hoisin sauce, and stir fry for 1 minute.
- Add the corn starch to beef broth.
- Slowly stir the broth into the stir fry to thicken.
- Serve over rice or noodles.
PEPPER STEAK STIR-FRY
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
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
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