QUICK PEPPER STEAK
When I need a speedy skillet supper, this pepper steak comes to my rescue. The tender meat is slightly sweet, with a hint of brown sugar and molasses. -Monica Williams, Burleson, Texas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a bowl, combine the cornstarch, brown sugar, ginger and garlic powder. Stir in broth until smooth. Add soy sauce and molasses; set aside., In a nonstick skillet or wok, stir-fry steak in oil for 4-5 minutes; remove and keep warm. Stir-fry peppers, celery and onions until crisp-tender, about 5 minutes. Stir broth mixture and add to the vegetables. Return meat to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in lemon juice. Serve over noodles if desired.
Nutrition Facts : Calories 233 calories, Fat 7g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 672mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
EASY PEPPER STEAK
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
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 is quick, easy and perfect to whip up any night of the week. Strips of beef and bell peppers are stir fried in a wok to create a delicious main dish, ready in no time! I love it with brown rice, but cauliflower rice would also be great on the side.
Provided by Gina
Categories Dinner
Time 20m
Number Of Ingredients 9
Steps:
- Slice beef into thin slices with the grain. Cut each strip across the grain about 1" long so you have small thin slices. Place in a bowl and add 4 tsp of soy sauce, 1 tbsp of rice wine, 1 tsp cornstarch and black pepper.
- In a small bowl, mix 3 tbsp soy sauce, 1 tbsp water and 2 tsp cornstarch. Set aside.
- Heat the wok on high heat. Swirl in 2 teaspoons of the oil and add the beef spreading evenly in the wok. Cook undisturbed for 20 seconds letting the beef brown. Using a spatula, stir meat, cooking another 2 minutes. Transfer to a plate.
- Add remaining teaspoon of oil to wok, add peppers and onions and cook about 4 to 5 minutes. Return beef to the wok, add the sauce and red pepper flakes and stir fry about 30 seconds until slightly thickened.
Nutrition Facts : ServingSize 1 /4th of recipe, Calories 187 kcal, Carbohydrate 12 g, Protein 22 g, Fat 6 g, Cholesterol 54 mg, Sodium 668 mg, Fiber 2 g, Sugar 3 g
POOR MAN'S PEPPER STEAK
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
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
THE BEST PEPPER STEAK
Pepper steak is a Chinese-American stir-fry dish that coats tender sliced steak and crisp-tender bell peppers in a deeply savory and slightly sweet sauce. We used flank steak here, but it is equally delicious with skirt or flap steak. No matter the cut, make sure to slice it thinly across the grain to ensure the meat is tender in the final dish. We tested bell peppers cut into a variety of sizes and found that one-inch pieces worked best, yielding peppers cooked to the perfect doneness (not too snappy but not at all mushy).
Provided by Food Network Kitchen
Categories main-dish
Time 3h10m
Yield 4 to 6 servings
Number Of Ingredients 17
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.
OH-SO-EASY PEPPER STEAK
Growing up, my father made this pretty frequently. You can imagine my surprise when I asked him for the recipe and was given this! Needless to say, it was not what I expected, but it was every bit as good as I remembered. Great served over rice or wide egg noodles.
Provided by Kishka
Categories Meat
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil and brown meat for about a minute.
- Add the water, Russian dressing and soy sauce and simmer for 30 minutes.
- Add peppers and onions and simmer for 10 minutes.
- Serve over rice or noodles.
Nutrition Facts : Calories 409.7, Fat 18.8, SaturatedFat 4.5, Cholesterol 119.5, Sodium 830.1, Carbohydrate 12.3, Fiber 1.5, Sugar 6.3, Protein 46.3
EASY PEPPER STEAK
Make and share this Easy Pepper Steak recipe from Food.com.
Provided by longhornmel
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In skillet, brown steak in oil on high heat.
- Add all other ingredients and simmer covered for 30 minutes.
- Add a little beef broth if needed.
- Serve over cooked rice.
Nutrition Facts : Calories 248.9, Fat 8.6, SaturatedFat 2.1, Cholesterol 65.1, Sodium 1157.4, Carbohydrate 14.8, Fiber 2.8, Sugar 7, Protein 28.6
MOM-MOM'S PEPPER STEAK
This is a terrific family dinner. Tender pieces of steak are sauteed with juicy peppers in a great sauce. Serve with white rice or buttered mashed potatoes, and Italian bread for dipping. This is a really easy dinner. I hope your family will enjoy this as much as mine does.
Provided by Melissa Carmela
Categories Meat and Poultry Recipes Beef Steaks Round Steak Recipes
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Heat the vegetable oil in a large skillet over medium heat, and cook and stir the green and red peppers until tender, about 10 minutes. Remove the peppers from the pan and set aside.
- Place the steak strips into the skillet with the grated onion, and cook and stir for about 10 minutes, until the steak is evenly browned and no longer pink inside. Return the cooked peppers to the skillet, and stir in tomatoes, water, and sugar. Sprinkle with salt and pepper to taste.
- Simmer over low heat for 45 minutes to 1 hour, stirring occasionally, until the steak is tender and the sauce has thickened.
Nutrition Facts : Calories 297.5 calories, Carbohydrate 13.2 g, Cholesterol 69.2 mg, Fat 15.5 g, Fiber 2.9 g, Protein 26.2 g, SaturatedFat 4.9 g, Sodium 115.3 mg, Sugar 6.6 g
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