Pepper Steak Pasta Recipes

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PEPPER STEAK FETTUCCINE



Pepper Steak Fettuccine image

"My husband is a pasta lover, so I created this tangy dish for him," explains Crysta West of New Straitsville, Ohio. Strips of round steak, green pepper and onion make it hearty-and at 99¢ a serving, it's economical, too.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 11

1-1/4 pounds boneless beef round steak (1/2 inch thick), cut into thin strips
1 medium green pepper, julienned
1 medium onion, julienned
2 tablespoons butter
2 cans (15 ounces each) tomato sauce
1 can (4 ounces) mushroom stems and pieces, drained
1-1/2 teaspoons salt
1 teaspoon dried basil
1/4 teaspoon pepper
1 package (16 ounces) fettuccine
1/3 cup shredded Parmesan cheese

Steps:

  • In a large skillet, saute the beef, green pepper and onion in butter until meat is no longer pink. Stir in the tomato sauce, mushrooms, salt, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until meat is tender. , Cook fettuccine according to package directions; drain. Serve with beef mixture; sprinkle with cheese.

Nutrition Facts : Calories 468 calories, Fat 10g fat (3g saturated fat), Cholesterol 56mg cholesterol, Sodium 1149mg sodium, Carbohydrate 61g carbohydrate (6g sugars, Fiber 5g fiber), Protein 36g protein.

CREAMY PEPPER PASTA WITH STEAK STRIPS



Creamy Pepper Pasta with Steak Strips image

This creamy pepper pasta with steak strips is the ultimate comfort food recipe. Tender strips of beef cooked together with mushroom, red onion, cream and peppercorns to make a delicious sauce. It is so easy to make and comes together in under 20 minutes. You can use a cheaper cut of beef, such as flank or skirt steak, making it the perfect cost effective mid week meal. Plus it is so simple to adapt if you want to swap out the mushrooms and add in some bell peppers or broccoli.

Provided by Claire | Sprinkle and Sprouts

Categories     Main

Time 20m

Number Of Ingredients 14

2 tbsp olive oil
12 oz skirt/flank steak
1 red onion
12 oz rigatoni
1 tbsp butter
½ cup dry white wine
½ cup beef broth
½ tbsp cracked black pepper
½ tsp green peppercorns in brine
2 garlic cloves
2 cups sliced button mushrooms
1 tsp Dijon mustard
¾ cup heavy cream
2 tbsp chopped parsley

Steps:

  • Place a heavy based skillet over a high heat and leave it to get hot.
  • Season the steak with salt and rub with 1 tablespoon of the olive oil.
  • Add the steak to the hot skillet and sear for 2 minutes on one side before turning and searing for 2 minutes on the other side.
  • Remove the steak from the pan and set aside tented with foil.
  • Chop the red onion into a small dice and add it to the skillet along with the remaining oil. Cook over a low heat whilst move to the pasta.
  • Bring a large pan of water to the boil, then salt generously and add the pasta. Cook until al-dente (usually a minute less than the packet suggests) Set a timer and whilst the pasta is cooking finish the sauce.
  • Increase the heat under your onion skillet, add the butter and sliced mushrooms. Cook until the mushrooms have turned golden.
  • Add the white wine, stirring well and scrape any bits from the bottom of the pan into the wine.
  • Once the wine has reduced by half add the beef broth, cracked black pepper, green peppercorns, crushed garlic clove, mustard and heavy cream . Bring to a simmer then reduce the heat to low.
  • Reserve a cup of the pasta cooking water and then drain the pasta.
  • Add the pasta to the sauce along with 1/4 cup of the cooking water, place back on a medium/low heat and stir to combine.
  • Thinly slice the steak across the grain and then add it to the skillet along with any meat juices that have collected on the plate.
  • If needed add a little more pasta cooking water to thin your sauce, stir well and serve immediately with a parsley garnish.

Nutrition Facts : Calories 726 kcal, Carbohydrate 70 g, Protein 32 g, Fat 32 g, SaturatedFat 15 g, Cholesterol 119 mg, Sodium 236 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

EASY PEPPER STEAK



Easy Pepper Steak image

We live on the eastern edge of the Sand Hills here in Nebraska, where most folks are ranchers. This popular pepper steak recipe is tasty as well as colorful. -Carolyn Butterfield, Atkinson, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 12

1 pound beef top round steak, cut into 1/4-inch x 2-inch strips
1 tablespoon paprika
2 tablespoons butter
1 can (10-1/2 ounces) beef broth
2 garlic cloves, minced
2 medium green peppers, cut into strips
1 cup thinly sliced onion
2 tablespoons cornstarch
2 tablespoons reduced-sodium soy sauce
1/3 cup cold water
2 fresh tomatoes, peeled and cut into wedges
Cooked rice

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.

Nutrition Facts : Calories 365 calories, Fat 4g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 465mg sodium, Carbohydrate 48g carbohydrate (5g sugars, Fiber 4g fiber), Protein 32g protein.

PEPPER STEAK



Pepper Steak image

Make and share this Pepper Steak recipe from Food.com.

Provided by Diana Adcock

Categories     Meat

Time 52m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb beef top round steak, cut 1 inch thick
2 teaspoons olive oil
1 medium onion, sliced thin
2 cloves garlic, minced
1 cup beef broth
1/4 cup light soy sauce
1/4 teaspoon sugar
1/2 teaspoon pepper
1 stalk celery, sliced
1 green bell pepper, sliced thin
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 can chopped tomato, drained or 2 medium tomatoes blanched,peeled and cut into wedges
2 teaspoons cornstarch
1/4 cup cold water

Steps:

  • Slice the beef into 3 inch strips 1/4 inch wide.
  • Heat 1 T.
  • oil in skillet on medium high and add onion and garlic, stirring until onion is tender, around 4 or 5 minutes.
  • Remove with a slotted spoon.
  • Add remaining oil and saute the beef until browned.
  • Remove with a slotted spoon.
  • Add the broth, soy sauce, sugar and ground pepper to the skillet, stir well.
  • Return beef, onion and garlic to skillet and simmer for 30 minutes.
  • Add celery, bell pepper and tomatoes.
  • Cover and cook until celery and peppers are crisp/tender-around 5 minutes.
  • Dissolve the cornstarch in cold water.
  • Stir into the skillet stirring constantly until thickened around 2 minutes.

Nutrition Facts : Calories 237.6, Fat 7.3, SaturatedFat 2, Cholesterol 62.4, Sodium 1331, Carbohydrate 12.2, Fiber 2.4, Sugar 3.9, Protein 30.1

CHINESE PEPPER STEAK



Chinese Pepper Steak image

A delicious meal, served with boiled white rice, that's easy and made from items that I've already got in my cupboards! My mother clipped this recipe from somewhere and it became a specialty of mine; however, I've been unable to find the original source.

Provided by Kim Wilson

Categories     World Cuisine Recipes     Asian     Chinese

Time 30m

Yield 4

Number Of Ingredients 9

1 pound beef top sirloin steak
¼ cup soy sauce
2 tablespoons white sugar
2 tablespoons cornstarch
½ teaspoon ground ginger
3 tablespoons vegetable oil, divided
1 red onion, cut into 1-inch squares
1 green bell pepper, cut into 1-inch squares
2 tomatoes, cut into wedges

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.

Nutrition Facts : Calories 311.6 calories, Carbohydrate 17 g, Cholesterol 69.2 mg, Fat 15.4 g, Fiber 1.7 g, Protein 26.1 g, SaturatedFat 3.4 g, Sodium 972.4 mg, Sugar 9.6 g

PEPPER STEAK



Pepper Steak image

I have been making this for years and it's one of my husbands favorites. It's so easy and so good especially when the weather starts to cool down. I can't remember where I originally for the recipe but once you make it, it's so easy to remember...

Provided by Linda Griffith

Categories     Steaks and Chops

Time 35m

Number Of Ingredients 12

1 lb boneless beef top sirloin steak, trimmed and cut 3/4 in. thick
2 Tbsp vegetable oil , divided
salt and ground pepper to taste
2 medium bell peppers, diced
1 medium onion chopped
1 clove garlic, pressed
1 c beef broth
1/4 c water
1 1/2 Tbsp cornstarch
1 Tbsp soy sauce
1 can(s) (14.5oz) whole tomatoes, drained and chopped
hot cooked rice or noodles

Steps:

  • 1. Cut steak in half and then crosswise into 1/8 inch thick strips. In large nonstick skillet, heat one tbs.of the oil over medium high heat. Add beef; cook and stir two to three minutes or until browned. Remove from skillet with slotted spoon; season with salt and pepper and set aside. In the same skillet, over medium high heat, heat remaining tbs. of oil. Add bell peppers, onion and garlic. Cook and stir two or three minutes or until tender. In a medium bowl, combine broth, water, cornstarch and soy sauce, and add to the skillet. Pour in the tomatoes. Cook, stirring constantly, until sauce boils and thickens. Return beef to skillet and cook until heated through. Serve over rice.

PEPPER STEAK PASTA



Pepper Steak Pasta image

Make and share this Pepper Steak Pasta recipe from Food.com.

Provided by alarra

Categories     Lunch/Snacks

Time 30m

Yield 1-2 serving(s)

Number Of Ingredients 9

150 g fusilli (pasta spirals)
3 tablespoons olive oil
1 tablespoon minced garlic
1 teaspoon seasoned pepper
1/2 cup diced meat, cooked
butter
salt
bacon bits
shaved parmesan cheese

Steps:

  • cook pasta in 1.5L water with 1tbsp salt until al dente.
  • while pasta is cooking, heat oil in a saucepan with the garlic, pepper blend and a pinch of salt until the garlic is golden (note: sometimes I use the olive oil the sun-dried tomatoes are packed in).
  • add the meat until coated in the sauce and warmed through.
  • turn off heat and let the garlic sauce stand
  • drain the cooked pasta, then return to the pan on medium heat.
  • Add the butter and coat the pasta in the melted butter.
  • Add the garlic sauce and mix well.
  • Season with salt, bacon bits, and parmesan as you like.
  • Serve with a side salad of mixed greens for a bit of balance.

Nutrition Facts : Calories 932.3, Fat 42.9, SaturatedFat 6, Sodium 10.7, Carbohydrate 116.1, Fiber 5.5, Sugar 2.8, Protein 20.3

BEEF PEPPER STEAK



Beef Pepper Steak image

This makes a tasty, extremely tender pepper steak. Try serving with salad, tomatoes and French fries.

Provided by Marla

Categories     100+ Everyday Cooking Recipes

Time 1h30m

Yield 2

Number Of Ingredients 7

12 black peppercorns, coarsely ground
2 tablespoons tamari
1 clove garlic, minced
1 pinch white sugar
1 pinch salt
10 ounces beef filet
2 tablespoons butter

Steps:

  • In a small, nonporous bowl, combine the peppercorns, tamari, garlic, sugar and salt. Add the beef filet and coat well on all sides. Cover and marinate in the refrigerator for 1 hour.
  • Melt butter in a medium saucepan over medium high heat. Place the beef filet in the pan and saute for 6 to 8 minutes per side, or until internal temperature reaches at least 145 degrees F (65 degrees C).

Nutrition Facts : Calories 533.2 calories, Carbohydrate 5.9 g, Cholesterol 131.2 mg, Fat 44.4 g, Fiber 1.8 g, Protein 27.9 g, SaturatedFat 20.6 g, Sodium 1235.7 mg, Sugar 0.9 g

PEPPER STEAK WITH NOODLES



Pepper steak with noodles image

Try our pepper steak with noodles for a simple, balanced, midweek meal that's full of flavour. Top with sesame seeds and crushed peppercorns to serve

Provided by Melissa Thompson - Journalist and food writer

Categories     Dinner

Time 27m

Number Of Ingredients 13

2 tbsp light soy sauce
4 tbsp shaohsing wine (or dry sherry)
3 garlic cloves, crushed
1-inch piece of ginger, peeled and grated
450g steak (skirt steak works well)
1 tbsp vegetable oil
2 tbsp cornflour
1 tbsp sesame oil
1 onion, cut into thick slices
1 red and 1 yellow pepper, both cut into 1-inch pieces
pinch of sesame seeds
1-2 tsp crushed black peppercorns
500g cooked noodles, to serve

Steps:

  • Mix 1 tbsp of the soy with 1 tbsp of the shaohsing wine, 1 crushed garlic clove and half the ginger. Pour over the steak and leave for at least 20 mins or up to 1 hr. Heat a frying pan over a high heat until very hot. Take the steak out of the marinade and scrape off as much of it as you can. Rub with the vegetable oil and put in the frying pan. Leave for 2 mins, then gently move it around to catch any bits of char, which will add to the flavour. After another 30 seconds, turn the steak and cook for 2½ mins on the other side. Transfer to a plate and set aside.
  • Mix the cornflour into the remaining soy sauce and shaohsing wine and add 150ml water. Heat the sesame oil in a wok or frying pan over a medium-high heat and add the onion. Cook for 1 min, stirring, then add the peppers. Cook for 4 mins, stirring regularly. Once they are starting to soften with bits of char on them, add the remaining garlic and ginger, and soy mixture. As soon as the sauce starts to thicken, remove from the heat.
  • Slice the steak thinly and add to the wok, just stirring through. Sprinkle with the sesame seeds and crushed peppercorns and serve with the noodles.

Nutrition Facts : Calories 479 calories, Fat 15 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 36 grams protein, Sodium 1.2 milligram of sodium

PEPPER STEAK OVER NOODLES



Pepper Steak Over Noodles image

My first husband Philip loved this, as does my daughter and basically anyone else who tries it. Its fairly easy and the taste is so rich and flavorful. I serve mine over egg noodles, however it can also be served over rice. Its a great way to feed a large family and really nice on those rainy days when you are just not craving...

Provided by Deneece Gursky

Categories     Steaks and Chops

Number Of Ingredients 12

3 large red bell peppers
3 large green bell peppers
2 large vidalia onions
3 pounds beef cubes, cut into bite size chunks
5 packets of beef boullion (i use goya powdered, you can also use cubes)
3/4 c soy sauce
3/4 c ice cold water
4 t cornstarch
montreal steak seasoning
garlic powder
4 to 5 cups water
1 bag egg noodles cooked al dente

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!

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