Tricolor Pepper Steak Recipes

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TRICOLOR PEPPER STEAK



Tricolor Pepper Steak image

Ellie Krieger's dinner for four under $10.00. The Food Network chef offers up a healthy steak dish - "Healthy Appetite with Ellie Kirieger" airs Saturday's at 8:30 am on Food Network.;)

Provided by Manami

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

4 teaspoons canola oil
1 1/2 lbs london broil beef or 1 1/2 lbs flank steaks, thinly sliced
5 large assorted bell peppers (red, yellow, orange, green)
1 large onion, sliced into half moons
4 garlic cloves
1 1/2 cups low sodium beef broth
1/4 cup dry red wine
5 tablespoons low sodium soy sauce
1 1/2 teaspoons cornstarch, dissolved in 1/2 cup water
3 cups cooked rice

Steps:

  • Heat 2 tsp of the oil in a large skillet over medium-high heat.
  • Add the beef and cook until browned on all sides, about 5 minutes.
  • Transfer meat with its juice to a plate (keep warm.).
  • Heat the remaining 2 tsp of oil in the same skillet over medium-high heat.
  • Add the peppers (cut into strips) and onion and cook, stirring occasionally for 5 minutes.
  • Add the garlic and continue cooking until the peppers are softened and the onions are trasnlucent, about 5 minutes more.
  • Return the beef and juices to the skillet and add the broth, wine, soy sauce and pepper; bring to a boil.
  • Reduce the heat and simmer until the liquid has reduced by half, about 5 minutes.
  • Stir in the dissolved cornstarch and cook until the mixture thuickens, about 2 minutes.
  • Serve over rice.

TRICOLOR PEPPERS WITH BEEF



Tricolor Peppers with Beef image

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Number Of Ingredients 14

1 tablespoon cornstarch
1/4 cup of water
3 tablespoons soy sauce
1 tablespoon honey
Tabasco
1 teaspoon red chili flakes
Oil
1 pound beef, sliced 2 tablespoons vegetable oil
1 tablespoon sesame oil
1 onion, sliced
1 clove garlic, minced
1 red pepper, sliced
1/2 green pepper, sliced
1/2 yellow pepper, sliced

Steps:

  • In small bowl combine cornstarch and water. Stir in soy sauce, honey, a splash of Tabasco and chili flakes. Heat oil in non-stick pan and add beef. Cook beef until brown. Remove to bowl. Add sesame oil and onion to pan. Saute and add garlic. Add pepper strips and saute. Add sauce mixture and stir until thickens. Add beef and toss to coat. Serve over rice.

REVERSE-SEARED STEAK



Reverse-Seared Steak image

Reverse-searing is a grilling technique for steak that ensures a dark, sizzling crust and a rosy center that is perfectly cooked to your desired degree of doneness. This brilliant grilling method combines the low and slow cooking of traditional barbecue with the high heat charring practiced at steakhouses. Though it works well with any thick steak, from picanha to porterhouse, this recipe calls for a cut of steak popularized in Santa Maria, Calif., and is today known and loved across the U.S. as tri-tip. As the name suggests, it's a triangular or boomerang-shaped steak cut from the tip of the sirloin, blessed with a robust beefy flavor.

Provided by Steven Raichlen

Categories     dinner, meat, main course

Time 55m

Yield 4 servings

Number Of Ingredients 6

1 large or 2 small wood chunks (such as oak, hickory or mesquite) or 1 1/2 cups wood chips
Canola oil, for greasing the grill grate
1 tri-tip steak (about 2 to 2 1/4 pounds; see Tip)
Coarse kosher or sea salt
Freshly ground black pepper
Granulated onion or garlic (or both)

Steps:

  • If using wood chips, soak in water for 30 minutes. Set up your grill for indirect grilling and heat to 250 degrees. Clean and oil the grill grate.
  • Remove the tri-tip from the refrigerator. Generously season it with salt, pepper and granulated onion or garlic (or both) on all sides.
  • Place the tri-tip, fat side up, on the grill grate away from the heat. Insert a remote thermometer probe, if using, deep into the center of the meat. If you soaked wood chips, drain them. If using a charcoal grill, add the wood chunk(s) or chips to the coals. If using a gas grill, place the wood chunks under the grate over one of the burners, or place the chips in your grill's smoker box. Close the lid. Indirect grill the tri-tip to obtain an internal temperature of 110 degrees, which will take 30 minutes or so. Transfer the tri-tip to a platter and let it rest for at least 10 minutes, or as long as 1 hour.
  • Just before serving, heat your grill to high. On a charcoal grill, rake the coals into a mound in the center of the grill, adding fresh coals as needed. Let the new coals burn until glowing red. On a gas grill, simply set the burners on high.
  • Return the tri-tip to the grate directly over the heat, fat side up, and reinsert the thermometer probe, if using. Direct grill until the top and bottom are sizzling, crusty and dark, and the internal temperature is 125 degrees for rare or 135 degrees for medium-rare, 3 to 6 minutes per side, turning with tongs.
  • Transfer the tri-tip to a cutting board and thinly slice across the grain. (You do not need to rest the meat a second time.) Take time to notice the even color and doneness of the meat and to appreciate the intoxicating aroma of the wood smoke. Serve at once, while the steak is still hot.

TRICOLOR PEPPER PASTA



Tricolor Pepper Pasta image

I am a big fan of pasta, and this dish is one of my favorites. It's very colorful and flavorful.-Roxanne Lynnes, Grand Forks, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 10

8 ounces uncooked penne pasta
1 each large sweet red, yellow and green pepper, cut into 1/2-inch strips
1 large onion, cut into 1/2-inch strips
1/2 pound fresh mushrooms, sliced
3 tablespoons olive oil
3 tablespoons red wine vinegar
1 tablespoon sugar
1-1/2 teaspoons salt
3/4 teaspoon dried basil
1/2 teaspoon pepper

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the peppers, onion and mushrooms in oil until tender. Stir in the vinegar, sugar, salt, basil and pepper. Drain pasta; add to vegetables and toss to coat.

Nutrition Facts : Calories 230 calories, Fat 11g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 348mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

STEAK WITH THREE PEPPERS



Steak with Three Peppers image

Fresh ginger and garlic season this mouthwatering mixture of beef strips, sweet peppers, romaine lettuce and crunchy water chestnuts. "My husband loves stir-fry," writes Katherine Prier of Conway, Missouri. "I like it, too, because it's quick, easy and cleanup is a breeze since everything cooks in one pan."-Katherine Prier, Conway, Missouri

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 16

4 teaspoons cornstarch, divided
1/2 teaspoon sugar
3 tablespoons reduced-sodium soy sauce, divided
1 tablespoon sherry or reduced-sodium beef broth
3 tablespoons additional reduced-sodium beef broth
3 teaspoons sesame oil, divided
3/4 teaspoon hot pepper sauce
1 pound beef top sirloin steak, cut into 1/2-inch strips
4 teaspoons canola oil, divided
1 each medium sweet red, yellow and orange peppers, cut into 1/4-inch slices
1 medium onion, cut into thin wedges
1 tablespoon minced fresh gingerroot
3 garlic cloves, minced
6 romaine lettuce leaves, cut into 1/2-inch strips
1 can (8 ounces) sliced water chestnuts, drained
Hot cooked rice, optional

Steps:

  • In a small bowl, combine 2 teaspoons cornstarch and sugar. Stir in 2 tablespoons soy sauce, sherry or broth, additional broth, 1 teaspoon sesame oil and hot pepper sauce until smooth; set aside. , In another bowl, combine the remaining cornstarch, soy sauce and sesame oil until smooth. Transfer to a large resealable plastic bag; add beef. Turn gently to coat; cover and refrigerate for 1 hour., Drain and discard marinade. In a large nonstick skillet or work, stir-fry beef in 1 teaspoon hot canola oil for 3 minutes or until no longer pink. Remove and keep warm. In same skillet, stir-fry the peppers, onion and ginger in remaining canola oil for 3 minutes or until vegetables are crisp-tender. Add garlic; stir 1 minute longer. , Stir reserved soy sauce mixture until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the lettuce, water chestnuts and reserved beef. Cook and stir for 1 minute or until heated through. Serve with rice if desired.

Nutrition Facts : Calories 306 calories, Fat 14g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 489mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 5g fiber), Protein 27g protein. Diabetic Exchanges

TRIPLE PEPPER STEAK



Triple Pepper Steak image

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

Provided by Brookelynne26

Categories     Meat

Time 20m

Yield 4 serving(s)

Number Of Ingredients 20

2 tablespoons oyster sauce
2 teaspoons cornstarch
1/4 teaspoon black pepper
3/4 lb flank steak, thinly sliced
across the grain
1/3 cup beef broth
2 tablespoons chinese rice wine
2 tablespoons dark soy sauce
1 teaspoon sugar
1/4 teaspoon black pepper
2 tablespoons cooking oil
1 teaspoon minced garlic
1/2 teaspoon minced ginger
1/2 green bell pepper, julienned
1/2 red bell pepper, julienned
1/2 yellow bell pepper, julienned
2 tablespoons water
1 teaspoon cornstarch, dissolved
in 2 teaspoons water
1/2 fresh jalapeno chili, sliced

Steps:

  • Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 10 minutes.
  • Combine sauce ingredients in a bowl.
  • Place a wok over high heat until hot. Add 1-1/2 tablespoons oil, swirling to coat sides. Add garlic and ginger and cook, stirring, until fragrant, about 10 seconds. Add beef and stir-fry until no longer pink, 1-1/2 to 2 minutes. Remove meat from pan.
  • Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add bell peppers and stir-fry for 1 minute. Add water and stir-fry until peppers are tender-crisp, 2 to 3 minutes. Return meat to wok and add sauce; bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.
  • To serve, garnish with chili slices.

Nutrition Facts : Calories 248, Fat 14.1, SaturatedFat 3.8, Cholesterol 34.9, Sodium 844.3, Carbohydrate 8.2, Fiber 1, Sugar 2.2, Protein 19.9

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