Pepper Steak Noodle Soup Recipes

HEARTY STEAK SOUP WITH NOODLES

Steps:

• In a large kettle, over medium heat, cook and stir steak, onion, bell peppers and garlic in oil until vegetables are tender.
• Add water, tomatoes, bouillon, basil and pepper.
• Bring to a boil, reduce heat and simmer, covered for 40 minutes.
• Add noodles; cook 5 minutes or until noodles are tender.

PEPPER STEAK AND NOODLES

Steps:

• In large skillet, melt margarine, add beef and sprinkle with garlic powder.
• Saute until browned.
• Remove meat from skillet.
• Saute onion and green pepper 2 minutes.
• Return meat along with tomatoes and bouillon cube.
• Simmer 20 minutes.
• Blend together cornstarch, water, soy sauce, sugar and salt.
• Add to skillet mixture and cook, stirring, until thickened.
• Meanwhile, cook noodles and drain.
• Mix noodles into skillet with meat mixture.
• Sprinkle cheese on top and allow to melt.

THE BEST PEPPER STEAK

Steps:

• Freeze the flank steak until the meat is slightly frozen and firm enough to thinly slice with ease, 45 minutes to 1 hour.
• Finely grate 2 cloves of the garlic into a large bowl. Peel the ginger and cut it in half. Finely grate one of the ginger halves into the same bowl; reserve the remaining ginger. Whisk in 3 tablespoons of the soy sauce, 2 tablespoons of the Shaoxing wine, 1 1/2 teaspoons of the sugar and several large grinds of pepper to combine. Set aside.
• Thinly slice the flank steak against the grain on a very slight bias into 1/4-inch-thick strips. Cut any extra-long pieces in half; the strips should be no longer than 3 to 4 inches. Add to the bowl with the marinade and stir to combine. Cover with plastic wrap or a lid and refrigerate for at least 1 hour and up to overnight.
• About 30 minutes before finishing the dish, use tongs to transfer the steak to a large baking sheet lined with several layers of paper towels and arrange in a single layer. Lay additional paper towels on top to help absorb any excess marinade. Set aside to take the chill off the meat.
• Whisk together the beef broth, sesame oil, remaining 1/4 cup soy sauce, remaining 2 tablespoons Shaoxing wine, remaining 1 1/2 teaspoons sugar and a couple large grinds of pepper in a medium bowl; set aside.
• Finely mince the remaining 2 cloves garlic and add to a small bowl. Finely mince the remaining ginger and add to the same bowl. Set aside.
• Heat 1 tablespoon of the canola oil in a large skillet over high heat. When the oil starts to shimmer, add a third of the steak strips in a single layer and cook until well-browned on the first side, about 1 minute. Flip and cook until browned on the second side, about 1 more minute. Transfer to a large plate. Cook the remaining steak in 2 additional batches, adding 1 1/2 teaspoons of canola oil per batch. Transfer to the plate.
• Lower the heat to medium high. Add the onion and a splash of water to the empty skillet and cook, scraping up any browned bits and stirring constantly, for 2 minutes. Add the red and green bell peppers and cook, stirring frequently and adding another splash of water if the skillet starts to get too brown on the bottom, until the vegetables are crisp-tender, 5 to 7 minutes. Add the garlic and ginger and cook, stirring constantly, until softened, about 1 minute.
• Return the steak to the skillet and stir to combine. Whisk the cornstarch into the sauce, then pour it into the skillet. Cook, stirring constantly, until the sauce is thick and glossy, about 2 minutes. Transfer the pepper steak to a large serving platter and top with sliced scallions and toasted sesame seeds. Serve immediately with a side of steamed rice.

O'CHARLEY'S PEPPER STEAK SOUP

Steps:

• Melt butter or margarine in a small stockpot or Dutch oven set over.
• medium-high heat. When butter foams, add onions, green pepper and
• celery.
• Stir to coat. Cook 4 to 5 minutes, or until vegetables begin to soften
• and.
• brown. Add flour, and cook 2 to 3 minutes more, stirring often.
• When flour smells "nutty" and is browned, add water. Cover, and bring
• to a.
• boil. Add bouillon cubes. Stir until blended.
• Add half-and-half, potatoes, black pepper and cayenne pepper. Simmer 15
• to.
• 20 minutes. Add steak chunks; simmer 10 minutes. Mix cold water with.
• cornstarch. Add to soup; cook to thicken. Mixture will be almost thick.
• enough to eat with a fork, and salty from the bouillon cubes. (Do not
• add.
• extra salt.).

PEPPER STEAK OVER NOODLES

Steps:

• 1. Prepare peppers by cleaning out seeds
• 2. slice peppers into 1/2 in strips. set aside.
• 3. slice onions into rings, and then halve the rings. set aside
• 4. Put a small amount of oil in a large non stick skillet. Add beef cubes.
• 5. Season cubes with montreal steak seasoning
• 6. Now season with garlic powder
• 7. Fry beef cubes in skillet on high stirring occsionally until nicely browned.
• 8. In large pot with lid, put 4 to 5 cups water and 4 bouillion packets or cubes. Heat to dissolve bouillon. Add beef and all juices from skillet to boullion, and bring to boil, turn heat down to very low and cover tightly. Continue to cook until beef cubes are extrememly tender.
• 9. Add red and green peppers to beef and boullion and continue cooking till peppers are just slightly softened. (taste broth and add additional boullion and/or seasoning now)
• 10. Now add onions and cook till peppers and onions are crisply tender
• 11. in large shaker type bottle with lid, put 3/4 cup soy sauce, 3/4 cup ice cold water and cornstarch. Shake vigorously to dissolve corn starch
• 12. Using a whisk gently whisk soy sauce into beef and peppers, keeping heat at medium temp. as you are whisking the gravy should thicken. (add additional cold water and cornstarch mix if not yet thick enough)
• 13. Serve beef and peppers and onions over egg noodles or rice if you prefer. Be sure to have plenty of italian, cuban or puerto rican bread on the table for sopping up that flavorfilled gravy!! Enjoy!

EASY PEPPER STEAK

Steps:

• Sprinkle meat with paprika. In a large skillet, melt butter over medium-high heat. Brown beef. Add broth and garlic. Simmer, covered, for 30 minutes. Add green peppers and onion. Cover and continue to simmer for 5 minutes. , Combine cornstarch, soy sauce and water; stir into meat mixture. Cook and stir until thickened. Gently stir in tomatoes and heat through. Serve over rice.

PEPPER STEAK SOUP

Steps:

• 1. NOTE: I cooked my steak and onions and then bell peppers in batches as not to overload my soup pot. You want to slightly brown your peppers while cooking them quickly so that they hold their texture, if you overload the pot, they will get mushy before they get slightly caramelized. I season my peppers each time I place a batch in the soup pot with granulated garlic and Mrs. Dash.
• 2. Slice beef and onions into strips then into bite size pcs. Place in a large soup pot with a little olive oil on high heat and begin to brown stirring often. Season with granulated garlic, Mrs. Dash and black pepper. Once they are mostly brown add 1 tsp of reduced sodium teriyaki sauce and 1/2-1 tsp cumin, mix and continue to cook for a few minutes more, remove from pot and set aside.
• 3. While meat is cooking slice bell peppers and cut into same size as you did steak and onion. Once you have removed steak from pot add a little more olive oil, a couple handfuls of peppers. Season with a little granulated garlic and Mrs. Dash and stir OFTEN to slightly brown, remove from pot and repeat until all peppers are slightly cooked.
• 4. To empty soup pot add 1/3 c butter and 1/3 c of flour, mix to make a roux. Add 4 c of rich beef stock stirring constantly. Make sure there are no lumps in sauce. Add 1 tbsp. of A-1 sauce for flavor and 1 tsp of Kitchen Bouquet for color. Add steak and peppers back in, stir, and remove from heat. Salt to taste.