Pepper Steak Is A Tasty Asian Style Dish Served On A Bed Of White Rice Recipes

ASIAN STYLE PEPPER STEAK

Steps:

• Make Sauce: In a small bowl whisk all the sauce ingredients together and set aside.
• Marinade: Add the beef, 1 tbsp soy sauce and 1 tbsp red wine to a bowl, toss everything together and let it sit for 10 minutes to marinade.
• Cook Beef: Add the peanut oil to a wok and heat over high heat. The wok needs to be quite hot before adding the beef to it. Add the beef to the hot wok and cook for about 3 min over high heat until it's lightly charred.
• Cook Veggies: Push the beef to the side of the wok and add the onion and peppers and cook for about 1 minute until the vegetables start to soften a bit. Add the green onions and stir everything together.
• Combine: Pour the sauce over the beef and veggies and cook for another 30 seconds to 1 minute until the sauce thickens a bit from the cornstarch.
• Serve: Serve over cooked rice.

THE BEST PEPPER STEAK

Steps:

• Pre cut your steak and your vegetables; set aside in separate dishes.
• Mix your soy, corn starch, sugar and spices; pour over steak and place in refrigerator until ready for use.
• Mix all Ingredients for your glaze together and set aside.
• Using a Large skillet; heat 1 T. of oil over medium high heat. Toss in your vegetables and cook for 3-5 minutes. ( until starting to brown) Remove and set aside.
• Heat your other Tablespoon of oil in the same skillet over medium high heat. Add your meat and cook thru for about 5-7 minutes until starting to brown.
• Add Vegetables back in as well as your glaze and cook for 1-2 minutes just until thickened. Remove from heat.
• Serve over a bed of white Rice.

PEPPER STEAK IS A TASTY ASIAN STYLE DISH SERVED ON A BED OF WHITE RICE!

Steps:

• Try it

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.

CHINESE PEPPER STEAK

Steps:

• Partially freeze steak; slice across grain into 2 x 1/4 inches strips and set aside.
• Combine next 6 ingredients in a shallow container, mixing well; add steak.
• Cover and refrigerate 1 to 4 hours or overnight.
• Pour oil around top of preheated wok, coating sides; allow to heat at medium high (325 degrees) for 1 minute.
• Add steak mixture; stirfry 2 to 3 minutes or until browned.
• Reduce heat to low (225 degrees).
• Stir in green pepper; cook 5 minutes, stirring constantly, until crisp-tender.
• Serve over rice with additional soy sauce, if desired.

BETTER THAN TAKE-OUT CHINESE PEPPER STEAK

Steps:

• Combine cornstarch, sugar, ginger with soy sauce; mix well.
• Add meat and stir.
• Get oil hot in deep dish skillet and add beef only, reserving soy sauce liquid.
• Meanwhile, cut up peppers and tomatoes.
• When beef is browned, add the peppers, tomatoes, garlic, water and reserved soy sauce liquid into skillet.
• Cook over medium to low heat until peppers are tender, about 10 to 15 minutes.
• Serve over rice (I prefer Jasmine rice).

ASIAN GROUND BEEF AND PEPPER SAUTE

Steps:

• In a medium saucepan, bring the rice and water to a boil. Cover, reduce heat, and simmer 20 minutes.
• In a skillet over medium heat, cook and stir the ground beef until evenly browned. Drain, and set aside.
• Heat the olive oil in the skillet over medium heat. Stir in the red bell pepper, green bell pepper, parsley, garlic and ginger. Season with red pepper, salt, and pepper. Cook and stir until tender.
• Return the beef to the skillet. Mix in the beef stock, soy sauce, chile paste, and Worcestershire sauce. Cook and stir until thickened and heated through. Serve over the cooked rice.