Quick Pepper Steak Recipes

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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.

QUICK PEPPER STEAK



Quick Pepper Steak image

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

2 tablespoons cornstarch
2 tablespoons brown sugar
2 tablespoons minced fresh gingerroot
3/4 teaspoon garlic powder
1 can (14-1/2 ounces) beef broth
3 tablespoons reduced-sodium soy sauce
1 tablespoon molasses
1-1/2 pounds beef top sirloin steak, cut into 1/4-inch strips
1 tablespoon canola oil
2 large green peppers, cut into 1/2-inch strips
1-1/2 cups sliced celery
3 green onions, chopped
4 teaspoons lemon juice
Hot cooked noodles, optional

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

MARIA'S PEPPER STEAK



Maria's Pepper Steak image

My favorite recipes are ones with few ingredients that I normally have on hand and are hard to mess up. You can add more or less of each ingredient depending on your tastes. Hope you enjoy it!

Provided by MARIACOZ

Categories     Meat and Poultry Recipes     Beef     Steaks     Flank Steak Recipes

Time 50m

Yield 4

Number Of Ingredients 8

2 tablespoons olive oil
1 medium onion, chopped
2 large bell peppers, sliced into thin strips
2 cloves garlic, minced
⅓ cup soy sauce
⅓ cup honey
⅓ cup red wine vinegar
1 ½ pounds flank steak, cut into thin strips

Steps:

  • Heat olive oil in a skillet over medium heat. Cook onion, bell peppers, and garlic in oil until tender-crisp, stirring frequently. Set aside.
  • Heat a large skillet over medium-high heat. Pour soy sauce, honey, and red wine vinegar in pan, then add beef. Cook beef, stirring frequently, until done, about 10 to 15 minutes. Stir in cooked vegetables, and cook another 10 to 15 minutes.

Nutrition Facts : Calories 387.5 calories, Carbohydrate 33 g, Cholesterol 53.6 mg, Fat 19.2 g, Fiber 2.1 g, Protein 22.6 g, SaturatedFat 6.1 g, Sodium 1259.5 mg, Sugar 27.2 g

STEAK, CHIPS & QUICK PEPPER SAUCE



Steak, chips & quick pepper sauce image

Home alone? This no-fuss version of a classic creates a special solo supper

Provided by Good Food team

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 6

2 tbsp olive oil
1 large potato , cut into chunky chips, skin left on
1 fillet steak
1 tbsp red wine vinegar
125ml beef stock
2 heaped tbsp extra thick double cream

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put 1 tbsp oil in a small roasting tin and heat up in the oven. Boil the potatoes in salted water for 3 mins before draining and letting steam-dry for a few mins. Season, carefully toss in the hot oil and cook for 30-35 mins until crisp and golden.
  • When the chips are nearly done, heat the rest of the oil in a frying pan. Season the steak with lots of freshly ground pepper and a little salt, then fry for 2-3 mins on each side, depending on how rare you like it. Rest for 5 mins while you make the sauce.
  • Pour excess oil from the pan and add the vinegar. Bubble, then add the stock and boil until reduced by half. Stir through the cream, bubbling to thicken a little, then add as much extra pepper as you like. Serve with steak, chips and peas.

Nutrition Facts : Calories 801 calories, Fat 54 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 44 grams protein, Sodium 0.58 milligram of sodium

EASY PEPPER STEAK



Easy Pepper Steak image

This is a delicious, easy recipe that will be sure to please your family. It can easily be adjusted to your own taste. (Thru trial and error, I've based this recipe on my what I could get my kids to eat when they were young). This can also be prepped the night before and thrown in the crockpot in the morning to be ready by dinnertime.

Provided by rosie316

Categories     Onions

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 (1 1/2 lb) thick cut beef round steak (not ground)
2 tablespoons vegetable oil
1 medium onion, sliced
1 large green bell pepper, sliced
2 (8 ounce) cans tomato sauce
1 (8 ounce) can water
2 tablespoons ketchup (optional)
1 tablespoon garlic powder
2 teaspoons salt
2 teaspoons black pepper

Steps:

  • Slice the onion and green bell pepper into 1/4" thick slices, set aside.
  • Place round steak on cutting board. Trim off any excess fat from around the edges. Using a meat mallet (pointed side), tenderize the steak until it is approx 1/2" thick. Cut round steak into 6 - 8 pieces.
  • Heat vegetable oil in large skillet over med-high heat.
  • Sprinkle the round steak with half of the salt, black pepper & garlic powder, to taste. Lay pieces of round steak (seasoned side down) into the heated oil, working in batches and adding oil if necessary. While browning the first side, season the top sides with the remaining salt, pepper & garlic powder. Brown approx 2 minutes, then flip to brown the other side.
  • At this point, you can throw ALL of the ingredients into a crock pot insert (or you can reserve peppers and onions until 1 hour before done and then add to crockpot, so they are firmer). Cover the insert and refrigerate overnight to start in the morning on low for 6-8 hours (be sure to let insert rest on counter for 30 minutes before placing into the crockpot), or you can start crockpot right away without refrigerating over night. Then refer to steps #7 - #8.
  • Now, this is how I usually prepare this dish. Using steps #1 - #4, add to skillet the onion, green bell pepper, tomato sauce, water and ketchup (if using). Add any additional seasoning, to taste. Stir to mix. Cover, lower heat and gently simmer approx 60 - 90 minutes, stirring occasionally.
  • While meat is simmering, you can prepare either mashed potatoes (my family's preferred choice) or egg noodles or white rice.
  • When the meat is fork tender, remove from heat and let rest for 10 minutes. Serve pepper steak and sauce over a bed of mashed potatoes, egg noodles or white rice and ENJOY!

SLOW-COOKER PEPPER STEAK



Slow-Cooker Pepper Steak image

Very tender and flavorful, this recipe is one of our family's favorites. It's great to make ahead of time in the slow cooker and then serve over rice, egg noodles, or chow mein.

Provided by MJWAGNER68

Categories     Meat and Poultry Recipes     Beef     Steaks     Sirloin Steak Recipes

Time 4h30m

Yield 6

Number Of Ingredients 12

2 pounds beef sirloin, cut into 2 inch strips
garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
¼ cup hot water
1 tablespoon cornstarch
½ cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt

Steps:

  • Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
  • Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. 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.

Nutrition Facts : Calories 301.4 calories, Carbohydrate 11.7 g, Cholesterol 65.4 mg, Fat 15.8 g, Fiber 1.9 g, Protein 28.2 g, SaturatedFat 4.5 g, Sodium 1188.6 mg, Sugar 5.3 g

THE BEST PEPPER STEAK



The Best Pepper Steak image

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

1 1/2 pounds flank steak
4 cloves garlic
One 1 1/2-inch piece ginger
7 tablespoons low-sodium soy sauce
1/4 cup Shaoxing wine or dry sherry
1 tablespoon sugar
Freshly ground black pepper
1/3 cup beef broth
2 teaspoons toasted sesame oil
2 tablespoons canola oil
1/2 medium white onion, cut into 1-inch pieces
1 large red bell pepper (about 8 ounces), cut into 1-inch pieces
1 large green bell pepper (about 8 ounces), cut into 1-inch pieces
1 tablespoon cornstarch
Sliced scallions, for topping
Toasted sesame seeds, for topping
Steamed white rice, for serving

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.

PEPPER STEAK



Pepper Steak image

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

12 oz top round beef (trimmed)
4 teaspoons plus 3 tablespoons soy sauce (liquid aminos for paleo or whole30*)
1 tbsp rice wine
3 tsp cornstarch (or arrowroot for paleo or whole30)
1 tbsp vegetable oil
1 large onion (sliced into thin strips)
1 bell pepper (sliced into thin strips)
1/2 tsp black pepper
crushed red pepper flakes (optional)

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

QUICK PEPPER STEAK



Quick Pepper Steak image

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

Provided by LaLa Lola

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

1 beef round steak, cut in strips
1 tablespoon vegetable oil
1 can cream of mushroom soup
1/4 cup catsup
4 tablespoons soy sauce
1 large green pepper, cut in strips
1 medium onion, diced

Steps:

  • Heat oil in large skillet.
  • Add beef strips, stirring until browned.
  • Add mushroom soup and 1 can of water.
  • Add catsup and soy sauce.
  • Add green peppers and onion.
  • Simmer for 45 minutes until meat is tender.
  • Serve over rice.

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Reduce the heat of the skillet to medium high. Once the skillet has cooled down, add the avocado oil, garlic and onions. Caramelize until the onions turn brown and translucent, about 2 minutes. Then add both the beef and peppers back to the skillet. Mix together for 1 minute.
From fitmencook.com


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