MUSHROOM PEPPER STEAK
Bell peppers, mushrooms and ginger provide the bulk of the flavor in this stir-fry that's not too saucy. Hot rice makes it even better. -Billie Moss, Walnut Creek, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a shallow bowl, combine 3 tablespoons soy sauce and pepper; add beef. Turn to coat; cover and refrigerate 30-60 minutes. In a small bowl, combine the cornstarch, broth and remaining soy sauce until smooth; set aside., Drain beef, discarding marinade. In a large nonstick skillet or wok, stir-fry the garlic and ginger in 2 teaspoons oil for 1 minute. Add the beef; stir-fry 4-6 minutes or until no longer pink. Remove beef and keep warm. , Stir-fry the peppers in remaining oil for 1 minute. Add mushrooms; stir-fry 2 minutes longer or until peppers are crisp-tender. Stir broth mixture and add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Return beef to pan; add tomatoes and onions. Cook for 2 minutes or until heated through. Serve over rice if desired.
Nutrition Facts : Calories 241 calories, Fat 10g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 841mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic exchanges
STEAK WITH ROASTED RED PEPPER AND MUSHROOM SAUCE RECIPE - (5/5)
Provided by HeatherS
Number Of Ingredients 16
Steps:
- Bring water to boiling in small saucepan. Add dried mushrooms and remove from heat. Let stand 20 minutes. Drain mushrooms through sieve lined with double thickness of dampened paper toweling; reserve soaking "quid. Remove and discard any tough stems. Slice mushrooms. Pat steaks dry with paper toweling. Season with salt and pepper. Heat 1/2 tablespoon butter and the oil in large skillet over medium-high heat. Add steaks; cook 1 to 2 minutes on each side for rare(or to your liking). Transfer steaks to platter. Pour off fat from skillet. Heat remaining 1 1/2 tablespoons butter in skillet over medium heat. Add shallot and garlic to skillet; cook, stirring, 1 minute. Add dried and fresh mushrooms; cook, stirring, 3 minutes. Add wine; boil 1 minute. Add broth, reserved mushroom soaking liquid, red pepper, tomato paste and thyme; simmer, stirring occasionally, 5 minutes. Add steaks to skillet; simmer until heated through, 1 to 2 minutes. Sprinkle with chives, if you wish. 'Note: Broil pepper about 5 inches from heat, turning frequently, until charred on all sides, about 15 minutes. Place in paper bag and close. When cool enough to handle, core, seed and peel. STEAK WITH ROASTED RED PEPPER MAKE-AHEAD TIP: The sauce can be prepared separately a day ahead and refrigerated, covered. Saute steaks as directed. Heat sauce, add steaks and simmer until heated through.
RIB-EYE STEAKS WITH ROASTED RED PEPPERS AND BALSAMIC VINEGAR
Provided by Maria Watson
Categories Garlic Marinate Sauté Low Carb Quick & Easy Wheat/Gluten-Free Vinegar Steak Bell Pepper Bon Appétit California
Yield Serves 4
Number Of Ingredients 7
Steps:
- Whisk oil, 1 tablespoon vinegar, 2 teaspoons garlic, rosemary and pepper in 13 x 9 x 2-inch glass baking dish. Add steaks; turn to coat. Let stand 1 hour. Heat heavy large skillet over high heat. Remove steaks from marinade; sprinkle with salt. Place in skillet; sauté to desired doneness, about 4 minutes per side for medium-rare. Transfer to plates. Add peppers, 1 1/2 tablespoons vinegar and 1 teaspoon garlic to skillet. Stir until heated through, about 1 minute. Spoon peppers and pan juices over steaks.
PAN-SEARED STEAKS WITH ROASTED RED PEPPER SAUCE
Make and share this Pan-Seared Steaks With Roasted Red Pepper Sauce recipe from Food.com.
Provided by Amber Dawn
Categories Steak
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine garlic powder, pepper and 1/4 tsp salt. Rub on both sides of steak.
- Place a nonstick skillet coated with cooking spray over medium-high heat until hot. Add steaks; cook 2 - 3 minutes on each side, or until done.
- While steaks are cooking, place peppers and remaining 1/4 tsp salt in container of electric blender. Cover and process until smooth.
- Serve steaks with red pepper sauce.
Nutrition Facts : Calories 337.4, Fat 26.9, SaturatedFat 10.8, Cholesterol 80.5, Sodium 1024.6, Carbohydrate 2.4, Fiber 0.7, Sugar 0.1, Protein 20.6
GARLIC-PEPPER ENCRUSTED BUFFALO STEAKS WITH WILD MUSHROOM SAUCE
Bison cooks faster and is healthier than regular beef because of it's lower fat content. It also has higher levels of minerals and vitamins, especially iron. It's best served rare to medium rare (as bison is naturally tender, but it tends to dry out if it's cooked too long), so these steaks are ready in no time. Portabello, shitake, ceps and domestic varities all work well in the sauce. If you can find chantrelles or truffles, they add a robust finish. If you can't find any fresh mushrooms other than domestic, buy a dried forest mushroom mixture or any combination of the wild mushrooms mentioned above, and follow the package directions for rehydration. If you can't find bison steaks in your area they can be bought online and shipped to you. Substituting beef will change the flavor a little as bison is slightly sweeter and richer tasting and will significantly change the nutritional values. Recipe from the Cadillac Grille.
Provided by littleturtle
Categories Sauces
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a large skillet, over medium heat, season mushrooms and garlic with salt and pepper and sauté in olive oil, stirring constantly for 2-3 minutes.
- Turn heat down to low and add wine.
- Simmer briefly.
- Stir in basil, thyme, and demi-glace.
- Cook long enough to heat through.
- Remove from heat and add butter.
- Stir until butter melts and adds a creamy consistency to sauce.
- Mix olive oil and garlic together, and rub mixture all over the steaks.
- Mix together black, white, and red peppercorns and crush in a spice grinder or clean coffee grinder.
- Crush green peppercorns with side of knife and combine with the rest of the cruched peppercorns.
- Spread peppercorns evenly over a large plate.
- Roll steaks through peppercorns so that you coat just the sides (not the top or bottom) of each steak.
- Over a very hot grill, cook steaks to desired doneness (remember they'll cook fast, about 2/3 the time it takes to cook beef, and rare to medium rare is best; they're likely to turn out tough and dry if you cook them past medium, so be careful not to overcook).
- Serve steaks with sauce.
Nutrition Facts : Calories 694.8, Fat 42.9, SaturatedFat 8.6, Cholesterol 168.7, Sodium 152.3, Carbohydrate 12.3, Fiber 2.6, Sugar 4.2, Protein 56.3
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