Andys Beef With Tomatoes And Green Peppers Recipes

BEEF ROAST WITH TOMATOES, ONIONS & PEPPERS

Steps:

• Heat oven to 350°F.
• Melt butter in oven proof 4-quart casserole dish or Dutch oven until sizzling; stir in garlic. Add beef roast. Cook over medium high heat, turning once, 7-9 minutes or until browned.
• Stir in all remaining ingredients. Cover; bake 1 1/2 -2 hours or until roast is fork tender.
• Slice meat. Serve with vegetable mixture.

ONE-POT BEEF & PEPPER STEW

Steps:

• In a 6-qt. stockpot, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Add tomatoes, green peppers, onion, chilies and seasonings; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until vegetables are tender., Prepare rice according to package directions. Serve with stew and, if desired, pepper sauce.

CHINESE PEPPER STEAK

Steps:

• Slice the steak into 1/2-inch thick slices across the grain.
• Whisk together soy sauce, sugar, cornstarch, and ginger in a bowl until the sugar has dissolved and the mixture is smooth. Place the steak slices into the marinade, and stir until well-coated.
• Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat, and place 1/3 of the steak strips into the hot oil. Cook and stir until the beef is well-browned, about 3 minutes, and remove the beef from the wok to a bowl. Repeat twice more, with the remaining beef, and set the cooked beef aside.
• Return all the cooked beef to the hot wok, and stir in the onion. Toss the beef and onion together until the onion begins to soften, about 2 minutes, then stir in the green pepper. Cook and stir the mixture until the pepper has turned bright green and started to become tender, about 2 minutes, then add the tomatoes, stir everything together, and serve.

STUFFED PEPPERS WITH BEEF, SAUSAGE, TOMATOES AND RICE

Steps:

• Preheat oven to 350°F. Prepare a 9x13 pan.
• Cut tops off the peppers (reserve), remove seeds and membranes and discard. Chop tops to add to filling.
• Bring a large pot of water to a boil and cook peppers 5 minutes. Remove and drain well.
• Heat a large skillet over medium-high heat. Add ground beef, sausage, onion and garlic, cook until longer no pink. Drain any fat.
• Stir in diced tomatoes, along with juice, rice, 1 1/4 cup water, diced pepper tops, Worcestershire sauce and Italian seasoning. Mix well.
• Bring to a simmer, then reduce heat to low, cover and cook for 15-20 minutes; until rice is tender. Add more water, if needed. Stir in 1/2 cup marinara sauce.
• Pour 1 ½ cup marinara sauce in bottom pan. Spoon rice mixture over bell pepper halves. Spoon remaining marinara sauce over peppers.
• Cover with foil and bake in preheated oven for 35 minutes.
• Remove foil, baste peppers with any sauce in the bottom. Top with cheddar and bake for more 10 minutes, until cheese is melted and peppers are tender.
• Remove, let cool for a few minutes and serve!

GREEN PEPPER STEAK

Steps:

• Mix cornstarch, soy sauce and water until smooth. In a large skillet, heat 1 tablespoon oil over medium-high heat; stir-fry beef until browned, 2-3 minutes. Remove from pan., Stir-fry onions, celery and pepper in remaining oil 3 minutes. Stir cornstarch mixture; add to pan. Bring to a boil; cook and stir until thickened and bubbly, 1-2 minutes. Stir in tomatoes and beef; heat through. Serve with rice.

BEEF AND PEPPER STEW

Steps:

• Sprinkle the cubes of beef with the salt, pepper and flour, toss briefly to thoroughly coat the beef.
• Heat the oil and butter in a Dutch oven over medium-high heat. Once hot, add the beef, a few cubes at a time so as to not overcrowd. Brown the beef on all sides and transfer to a plate.
• Add the bell peppers, onions and garlic to the Dutch oven and cook for 5 minutes until softened, scraping up the browned bits from the bottom of the pan. Add the red wine and bring to a rapid boil for 2 minutes.
• Return the beef to the Dutch oven with the remaining ingredients. Bring the stew to a boil, reduce the heat to low and simmer, covered for 90 minutes until the beef is fork tender.
• Note: This stew is even better the next day.

HOMESTYLE STUFFED PEPPERS

Steps:

• Bring a large pot of water to a boil.
• Cook the peppers in boiling water until softened, 4 to 5 minutes.
• Remove peppers from boiling water and rinse with cold water; set peppers aside to drain.
• Mix together ground beef, cooked white rice, lightly beaten egg, finely chopped onion, Italian-style bread crumbs, salt, black pepper, garlic powder, and 1/4 cup grated Parmesan cheese in a large bowl until evenly mixed.
• Preheat oven to 350 degrees F (175 degrees C).
• Divide beef and rice mixture among peppers; stuff each pepper with beef and rice mixture.
• Place peppers open side up in a 9x13-inch baking dish or shallow roasting pan.
• Combine tomato sauce and white vinegar in a bowl.
• Pour tomato mixture over stuffed peppers.
• Top with 2 tablespoons grated Parmesan cheese.
• Bake in the preheated oven until heated through, basting the peppers two or three times while baking, about 80 minutes.

EASY PASTA WITH BELL-PEPPER AND TOMATOES

Steps:

• Bring a pot of 1 1/2 cups of lightly salted water to a boil, add pasta, and cook for about 10-12 minutes, or until pasta is al dente; drain.
• Heat oil in a saucepan on a medium flame, add the onions and saute until soft and translucent.
• Now add the diced tomatoes and bell-pepper strips, salt, basil, oregano and saute for about 5 minutes until the bell-peppers soften a bit.
• If you like it crispier, saute only for a couple of minutes.
• Remove from heat, toss well with cooked pasta and serve hot with a sprinkling of cheddar cheese!

BEEF WITH TOMATO AND GREEN PEPPERS

Steps:

• Carefully slice beef into thin bite size pieces about 1x1".
• Be sure you slice beef across the grain, otherwise the beef will become tough after cooking.
• Marinate meat in soya sauce, wine, salt for a few minutes.
• In the meantime slice tomatoes, green peppers, onion; mince garlic.
• Make up corn starch solution.
• Have sugar on hand.
• Heat oil up in wok until smoking.
• Stir fry beef quickly in it for no longer than 3 minutes.
• Remove beef to a platter.
• Reserve.
• (If beef is allowed to remain cooking in wok with other ingredients, it will become hard and tough.) Add green peppers and tomatoes to wok.
• Add sugar, cook tomatoes down until juice forms in bottom of wok (about 3-5 minutes cooking time).
• Add beef back into wok.
• Stir all ingredients up so that it is mixed.
• Add corn starch solution, cook 1 minute.
• Shut burner off, serve dish immediately.

BEEF, TOMATO AND PEPPERS STIR-FRY

Steps:

• Slice the beef along the grain, in long 2-inch strips. (The author suggested to handle the beef partially frozen for easier cutting. If beef is fresh, place in the freezer for about 30 minutes).
• In a medium bowl, marinate the beef with the rice wine, oyster sauce, sugar and 1 tablespoon of the soy sauce. Cover the bowl and let the meat marinate in the refrigerator for at least 10 minutes, or up to 12 hours.
• Preheat a large wok or skillet over high heat for 1 minute. Add the 1 tablespoon of the oil. In 1 to 2 minutes, the oil will heat up. Add the garlic and cook till fragrant, for about 30 seconds. After flavoring the oil, remove the garlic. Add the onions and stir for 1 minute. Then add the bell pepper strips and celery. Stir fry these till crisp for about 2 minutes. Set aside in a bowl.
• Using the same wok, swirl in the remaining oil and continue to heat over high heat. Divide the marinated meat into 4 batches. Stir-fry one batch for about 2 minutes, then set aside on a plate. Repeat the same process of stir frying in batches with the rest of the beef.
• Return the cooked vegetables to the wok, continuing with the high heat. Add the cooked meat. Mix everything quickly for about 1 minute. You will notice little bubbles form in the liquid part of the mixture. Separately mix the slurry of cornstarch and water in a small bowl to blend. Add the cornstarch slurry to the wok, making sure to coat the meat and vegetables well. Add the tomatoes and 1 teaspoon soy sauce. Continue tossing together for 1 minute till all ingredients are incorporated with the slurry and are shiny. Adjust the seasonings according to taste preferred. Garnish with scallions. Serve hot with boiled jasmine white rice.
• RECIPE NOTES: The original recipe suggested the use of 2 teaspoons Chinese salted black beans. You can find these canned, from the Asian markets. The beans add a special salty flavor to the dish. Feel free to use if desired.
• Cook's Comments: The oyster sauce used in this recipe is a common ingredient for Chinese and Asian dishes. This bottled sauce is available from Asian markets and contains soy sauce, oyster extracts, cornstarch, sugar and salt. It gives a thick, rich salty and sweet flavor base to stir fry dishes.
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ANDY'S BEEF WITH TOMATOES AND GREEN PEPPERS

Steps:

• Marinating The Beef The marinade will be used for the beefr. The marinade consists of: * 6 tablespoons soy sauce * 1 1/2 teaspoons minced garlic Combine the ingredients in a bowl and add * 1 lb of beef cut into thin slices 1/2'' on a side. Let the beef soak for about 1/2 hour. Preparing The Dish Once the beef has marinated the steps in preparing the dish are: 1. Drain the beef in a collander capturing the excess marinade. 2. Make the double strength chicken stock by adding 2 bullion cubes to 1 cup of water and placing it in the microwave for 2 minutes on the high setting. Stir the stock until the cubes have dissolved. (You can use granulated bullion in place of the cubes). 3. Heat your wok over high heat until it is very hot. 4. Add peanut oil. 5. When the peanut oil starts to smoke add the beef stirring it so that it does not stick. Let the beef cook, stirring it occasionally, until it has cooked through. 6. Remove the beef back to the collander used to drain it originally. Capture the juices into the excess marinade. 7. Clean the wok and reheat it over high heat. 8. Add the heaping tablespoon of the constarch to the marinade/juice mixture and stir it until the cornstarch has desolved. 9. When the wok is very hot add peanut oil to it. 10. Add the green peppers and scallions Stir the mixture rapidly until the ingredients are coated. Cook for about 45 seconds stirring occasionally until the green pepper has cooked a little but remains crisp. 11. Add back in the beef and mix the ingredients by stirring. Let the mixture heat back up until all the ingredients are hot. 12. Add the chicken stock and bring it to a boil. 13. Add the cornstarch marinade mixture and stir the contents of the wok until the sauce thickens. 14. Add the tomatoes and continue to heat long enough for them to become hot, but n