Pepper Steak With Squash Recipes

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PEPPER STEAK WITH SQUASH AND MUSHROOMS



Pepper Steak with Squash and Mushrooms image

Steak coated with a tangy mixture of whole-grain mustard and black pepper is a delicious contrast to the sweet roasted vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 50m

Number Of Ingredients 8

1 package whole button mushrooms (10 ounces)
1 small butternut squash (about 1 3/4 pounds), halved, peeled, seeded, and cut into 1-inch pieces
1 medium onion, cut into 8 wedges (along with core)
1 tablespoon plus 1 1/2 teaspoons olive oil
Coarse salt
1 top round or London broil steak (1 1/2 pounds, about 1 1/4 inches thick)
2 tablespoons whole-grain mustard
1 1/2 tablespoons coarsely ground black peppercorns

Steps:

  • Preheat oven to 475 degrees. In an 11-by-15-by-2 3/4-inch roasting pan, combine mushrooms, squash, and onion. Add 1 tablespoon oil and 3/4 teaspoon salt; toss to coat. Arrange vegetables around sides of pan; place steak in center of pan.
  • In a small bowl, stir together mustard and peppercorns. Coat steak with the remaining 1 1/2 teaspoons oil, and sprinkle generously with salt. Spread mustard-pepper mixture over top of steak; press down to adhere.
  • Roast, turning and stirring vegetables once, until steak is lightly browned and an instant-read thermometer inserted in one side of steak registers 130 degrees to 135 degrees for medium-rare, 15 to 20 minutes.
  • Transfer steak to a cutting board to rest; tent loosely with aluminum foil. Spread vegetables in an even layer, return to oven, and continue roasting until lightly browned and tender, 8 to 10 minutes. Cut the steak into 1/4-inch thick slices, and serve with vegetables.

Nutrition Facts : Calories 453 g, Fat 19 g, Protein 41 g

PEPPER STEAK WITH SQUASH



Pepper Steak with Squash image

Serve this colorful stir-fry with savory strips of flank steak and plenty of veggies over rice for a satisfying supper that's on the table in less than half an hour. -Gayle Lewis, Yucaipa, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 14

1 can (14-1/2 ounces) reduced-sodium beef broth
2 tablespoons reduced-sodium soy sauce
3 tablespoons cornstarch
2 tablespoons canola oil, divided
1 beef flank steak (1 pound), cut into thin strips
1 medium green pepper, cut into thin strips
1 medium sweet red pepper, cut into thin strips
2 medium zucchini, cut into thin strips
1 small onion, cut into thin strips
3 garlic cloves, minced
1 cup fresh snow peas
1 cup sliced fresh mushrooms
1 can (8 ounces) sliced water chestnuts, drained
Hot cooked rice

Steps:

  • Mix broth and soy sauce with cornstarch until smooth. Set aside., In a large skillet, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry until no longer pink, 2-3 minutes. Remove from pan., In same skillet, heat remaining oil. Stir-fry peppers about 2 minutes. Add zucchini, onion and garlic; cook and stir 2 minutes longer. Add snow peas, mushrooms and water chestnuts. Stir-fry until crisp-tender, about 2 minutes more., Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir until sauce is thickened, 1-2 minutes. Return beef to skillet; heat through. Serve with hot cooked rice.

Nutrition Facts : Calories 229 calories, Fat 11g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 381mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges

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

MEXICAN YELLOW SQUASH WITH CUBED PORK STEAKS



Mexican Yellow Squash With Cubed Pork Steaks image

This was handed down from my Mother, who in turn got it from a Mexican Lady in Colorado. It is a fun recipe to just throw together in a quick hurry.

Provided by Leea Johnson

Categories     One Dish Meal

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 -3 pork steaks, cubed
1 yellow squash, 1/4 in slices
1 onion, 1/4 in slices
1 (8 3/4 ounce) can sweet corn, drained
1 green pepper
2 tablespoons olive oil
garlic powder
salt
pepper
chili powder
hot sauce

Steps:

  • Heat Olive Oil in skillet and brown pork cubes in oil, liberally spice with garlic powder.
  • DO NOT DRAIN.
  • Add all vegetables, spice with garlic, salt, pepper, chile powder and hot sauce to your preference of"hotness".
  • Cover and cook about 15-20 minutes , don't over cook the vegies!
  • Serve over rice or just by itself.
  • Be creative, add other vegies that you like.

POOR MAN'S PEPPER STEAK



Poor Man's Pepper Steak image

This is a good recipe for families that have good taste but can't afford really expensive steaks. The kids love it so much they call it Mom's famous cube steak! It's great with mashed potatoes and gravy!

Provided by ARIVARD

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 1h45m

Yield 4

Number Of Ingredients 8

1 pound cube steak
salt and pepper to taste
all-purpose flour for dredging
2 tablespoons vegetable oil
1 medium onion, sliced
1 clove garlic, minced
1 green bell pepper, sliced
2 cups water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Season the steak with salt and pepper to taste. Dredge in the flour and shake off the excess. Heat the oil in a frying pan over medium-high heat. Brown the steaks in the oil, then transfer to a large, shallow casserole dish. Sprinkle the garlic, onion, and green pepper over top, pour in water, and wrap with aluminum foil.
  • Bake in preheated oven until steak is tender and vegetables are soft, about 1 1/2 hours.

Nutrition Facts : Calories 217.4 calories, Carbohydrate 10.2 g, Cholesterol 27.3 mg, Fat 12.8 g, Fiber 1.2 g, Protein 15 g, SaturatedFat 3.2 g, Sodium 178.4 mg, Sugar 1.9 g

PEPPER SQUASH SAUTE



Pepper Squash Saute image

Here's an easy and delicious recipe from Janice McCloskey in Howard, Pennsylvania. "I often double it because it's so good reheated later in the week," she explains.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1 small onion, chopped
1/3 cup each chopped green, sweet red and yellow pepper
1 tablespoon butter
1 medium zucchini, chopped
1 medium yellow summer squash, chopped
1 medium carrot, shredded
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large nonstick skillet, saute onion and peppers in butter for 3-4 minutes. Stir in the zucchini, summer squash and carrot; saute 3-4 minutes or until vegetables are tender. Add garlic; cook 1 minute longer or until tender. Sprinkle with salt and pepper.

Nutrition Facts : Calories 69 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 333mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

PEPPER STEAK WITH SQUASH



Pepper Steak with Squash image

Fix this colorful stir-fry with savory strips of flank steak and plenty of veggies. Serve it over rice for a satisfying supper that's on the table in less than half an hour.

Provided by Allrecipes Member

Yield 6

Number Of Ingredients 14

1 pound flank steak, cut into strips
2 tablespoons vegetable oil, divided
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
2 medium (blank)s medium zucchini, julienned
1 small onion, cut into 1/4-inch slices
3 garlic clove (blank)s garlic cloves, minced
1 cup fresh or frozen snow peas
1 cup sliced fresh mushrooms
1 (8 ounce) can sliced water chestnuts, drained
3 tablespoons cornstarch
1 (14.5 ounce) can low-sodium beef broth
2 tablespoons light soy sauce
Hot cooked rice

Steps:

  • In a large skillet, cook steak in 1 tablespoon oil over medium-high heat until no longer pink; drain. Remove and keep warm.
  • In the same skillet, heat remaining oil; saute peppers for 2 minutes. Stir in zucchini, onion and garlic; cook and stir 2 minutes longer. Add peas, mushrooms and water chestnuts. Saute until the vegetables are tender, about 2 minutes.
  • Return beef to the skillet. Combine cornstarch, broth and soy sauce until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.

Nutrition Facts : Calories 250.8 calories, Carbohydrate 16.6 g, Cholesterol 31 mg, Fat 11.6 g, Fiber 3.3 g, Protein 20.4 g, SaturatedFat 3.4 g, Sodium 251.7 mg, Sugar 5.1 g

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