Pepper Steak With Jasmine Rice Recipes

CHINESE PEPPER STEAK RECIPE

Steps:

• To make chinese pepper steak from scratch,Cut steak into thin strips, add a tablespoon of cornflour, soy sauce and salt. Mix till evenly coated and set aside. Marinate for 30 minutes if you have the time.joy.
• Slice the bell peppers and onion in thin strips then set aside.
• In a small bowl, add the soy sauce, beef broth, brown sugar, sesame oil, black pepper and remaining cornflour. Whisk to mix and set aside.
• Place a wok on stove, add oil and bring to medium heat. When oil is heated, add in the marinated beef slices. Sear and brown both sides for few minutes.
• Add in the bell peppers, onion, ginger and garlic. Stir fry for 2 minutes before adding the soy sauce mixture.
• Taste and adjust seasoning if needed, stir till it thickens then take off the stove. Serve immediately and 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 AND RICE

Steps:

• Place rice and 2 cups water in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes.
• Heat olive oil in a medium saucepan over medium heat, and saute onion and green bell pepper until tender.
• Stir steak, garlic, and browning sauce into the onion and green bell pepper mixture. Season with paprika, seasoning salt, and black pepper. Cook and stir until steak is evenly browned. Mix in 1 1/2 cups water, and bring to a boil.
• In a small bowl, dissolve cornstarch in 1/2 cup water. Stir into the boiling steak mixture until thickened. Serve over the cooked rice.

MINUTE STEAKS WITH SHISHITOS AND JASMINE RICE

Steps:

• Place rice and water in a saucepan with a tight-fitting lid over medium high heat. Bring to a boil, season lightly with salt, and top with lid. Reduce to a simmer and cook until rice is tender, 12 minutes. Uncover lid and fluff with a fork.
• Meanwhile, dry steaks well and season very generously with salt. Heat a large cast iron skillet over high heat. When smoking, add grapeseed oil and swirl to coat. Transfer steaks to skillet and top immediately with another skillet or two, to encourage browning. Cook 1 minute, flip, and remove to a plate to rest.
• Wipe out skillet and add olive oil. Add shishitos, season with salt, and cook, turning only occasionally, until deeply charred and softened, about 6 minutes. Add scallion whites and cook until crisped, 1 minute. Remove from heat.
• Thinly slice steaks against the grain and plate with shishitos and rice. Garnish with scallions greens and serve.

PEPPER, STEAK AND RICE

Steps:

• Cut steak into bite-size pieces and brown in a large skillet with a little oil.
• While browning cut bell pepper and onion into bite-sized pieces.
• Just cover the now-browned meat with water and add onion and pepper.
• Add soy sauce and one can of water chestnuts.
• Simmer for 20 minutes.
• Dissolve corn starch in cool water and add to the mixture to thicken.
• Serve over rice.
• enjoy!

PEPPER STEAK

Steps:

• Add all ingredients to a gallon-sized zip-top plastic bag. Seal the bag and massage the mixture to coat the meat. Place the bag on a plate and refrigerate for at least 20 minutes or up to 4 hours.
• In a small bowl, whisk to combine the beef broth, cornstarch slurry, and soy sauce. Set aside.
• Heat a wok or large skillet over high heat. Once hot, add the oil. Add the steak (with juices), and spread it out in an even layer. Cook until the meat is browned, about 4 to 5 minutes, tossing occasionally.
• Once the meat is browned, make a well in the center and add the onion, green bell pepper, and red bell pepper. Cook until the vegetables are just starting to soften, about 2 minutes, tossing occasionally.
• Stir in the garlic, brown sugar, salt, black pepper, and beef broth mixture. Toss it around and cook until the sauce is thickened. Once the sauce is boiling, it takes about 30 seconds to 1 minute to thicken.
• Remove from the heat. Stir in the green onion and sesame seeds, reserving some for garnish if desired. Serve with cooked rice if desired.

PEPPER STEAK WITH JASMINE RICE

Steps:

• 1. Prepare cubed steaks by sprinkling each with steak seasoning.
• 2. Mix Italian bread crumbs with flour in a shallow dish.
• 3. Dredge each cube steak in the mixture until covered on both sides.
• 4. In a grill pan or skillet put olive oil and butter. Once butter is melted, lay cubed steaks in pan. Cook on each side approximately 3 to 4 minutes or until a nice brown crust forms. Once this happens on both sides, remove steaks and place aside.
• 5. Put more olive oil in the same pan and add green peppers, onion and garlic. Cook until they become soft.
• 6. Stir in Sazon seasoning mix, beef broth and tomato sauce. Once these ingredients are incorporated, put the cube steaks back into the pan and turn over until the sauce mixture covers the steaks. Simmer low and uncovered for 20 minutes. While they are cooking cook 2 cups of Jasmine rice by using the package instructions. Serve the steaks and sauce over the rice. Enjoy!

SLOW-COOKER PEPPER STEAK

Steps:

• Sprinkle beef sirloin strips with garlic powder. Heat vegetable oil in a large skillet over medium heat and sear beef strips, about 5 minutes per side. Transfer to a slow cooker.
• Mix bouillon cube with hot water in a separate container until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with beef strips. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
• Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.