Pepper Steak Stir Fry Recipes

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PEPPER STEAK STIR FRY



Pepper Steak Stir Fry image

This pepper steak stir fry is thinly sliced flank steak cooked with red and green bell peppers in a savory sauce. A quick and easy meal that tastes even better than take out!

Provided by Sara Welch

Categories     Main

Time 30m

Number Of Ingredients 10

1 tablespoon vegetable oil (divided use)
1 red bell pepper (cored, seeded and cut into strips)
1 green bell pepper (cored, seeded and cut into strips)
1 1/4 pounds flank steak (thinly sliced)
2 teaspoons minced garlic
1 teaspoon minced ginger
salt and pepper to taste
1/4 cup soy sauce
1 1/2 tablespoons sugar
1 1/2 tablespoons cornstarch

Steps:

  • Heat 1 teaspoon of the vegetable oil over medium high heat in a large pan.
  • Add the peppers and cook for 3-4 minutes or until just tender. Remove the peppers from the pan and place on a plate.
  • Add the remaining oil to the pan. Season the flank steak with salt and pepper to taste.
  • Increase heat to high. Add the steak to the pan and cook for 5-6 minutes or until lightly browned.
  • Add the garlic and ginger, then cook for 30 seconds.
  • Place the peppers back in the pan with the steak.
  • In a small bowl, whisk together the soy sauce, sugar, 1/4 cup water and cornstarch.
  • Pour the sauce over the steak mixture and bring to a simmer. Cook for 2-3 minutes or until sauce has just thickened, then serve.

Nutrition Facts : Calories 277 kcal, Carbohydrate 11 g, Protein 32 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 85 mg, Sodium 687 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

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

GINGER PEPPER STEAK STIR FRY



Ginger Pepper Steak Stir Fry image

Seasoned with just the right amount of ginger, this colorful and classic stir-fry is a quick favorite of Tracy Youngman in Post Falls, Idaho. "I got the recipe from my best friend after she made it for me years ago," Tracy recalls. "I loved it then...and still do!"

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1/3 cup reduced-sodium soy sauce
2 tablespoons cider vinegar
1 tablespoon sugar
3/4 teaspoon ground ginger
1 tablespoon cornstarch
1 beef flank steak (1 pound), cut into thin strips
1 each large green and sweet red pepper, julienned
1 teaspoon canola oil
Hot cooked rice, optional

Steps:

  • In a small bowl, combine the soy sauce, vinegar, sugar and ginger. In another small bowl, combine the cornstarch and half of the soy sauce mixture until smooth; cover and refrigerate. Pour remaining soy sauce mixture into a large resealable plastic bag; add flank steak. Seal bag and turn to coat; refrigerate for 1-2 hours. , In a large nonstick skillet or wok coated with cooking spray, stir-fry peppers for 2-3 minutes or until crisp-tender; remove and keep warm. , Drain and discard marinade. In the same pan, stir-fry beef in hot oil for 3-4 minutes or until no longer pink. Stir reserved soy sauce mixture and stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return peppers to the pan; heat through. Serve with rice if desired.

Nutrition Facts : Calories 235 calories, Fat 10g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 875mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

PEPPER STEAK STIR-FRY



Pepper Steak Stir-Fry image

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

1 tablespoon cornstarch
1/2 cup water
1/2 cup picante sauce
2 tablespoons reduced-sodium soy sauce
2 teaspoons minced fresh gingerroot
1 pound boneless beef sirloin steak, cut into 1-inch strips
3 teaspoons canola oil, divided
1 medium green pepper, julienned
1 cup sliced fresh mushrooms
6 green onions, cut into 1/4-inch pieces
1 garlic clove, minced
Hot cooked rice, optional

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

PEPPER STEAK STIR-FRY



Pepper Steak Stir-Fry image

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

1 1/4 lbs sirloin steaks (1 inch thick)
1 tablespoon cornstarch
1/4 cup water
5 ounces diluted beef broth (we use homemade)
1/4 cup soy sauce
1/4 cup vegetable oil
1 garlic clove, minced
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon pepper
3 cups frozen peppers and onions
4 green onions, cut into 1-inch slices

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

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