Asian Style Round Steak Recipes

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THE BEST AUTHENTIC CHINESE PEPPER STEAK RECIPE



The Best Authentic Chinese Pepper Steak Recipe image

Provided by Valentino Okuom

Categories     Main Course

Number Of Ingredients 9

1 pound beef steak (top sirloin steak)
1 bell pepper (green bell pepper, cut into 1-inch squares)
1 onion (nums depends on your need)
1 tomatoe (nums depends on your need)
3 tablespoons vegetable oil
2 tablespoons cornstarch
½ tablespoons ground ginger
¼ cup soy sauce
2 tablespoons sugar

Steps:

  • Beef preparations for Chinese pepper steak
  • Marinade preparation
  • Cooking the pepper steak

ASIAN FIRE MEAT



Asian Fire Meat image

For a great tasting beef dish from Asia, fire meat is delicious and easy to prepare. Ice cold beer is the beverage recommended with fire meat.

Provided by SONNYCHIBA

Categories     World Cuisine Recipes     Asian     Chinese

Time 2h20m

Yield 4

Number Of Ingredients 11

½ cup soy sauce
1 tablespoon sesame oil
2 tablespoons brown sugar
3 cloves garlic, crushed
1 large red onion, chopped
ground black pepper to taste
1 teaspoon red pepper flakes
2 tablespoons sesame seeds
2 leeks, chopped
1 small carrot, chopped
1 pound beef round steak, sliced paper thin

Steps:

  • In a large bowl, mix together the soy sauce, sesame oil, brown sugar, garlic, and red onion. Stir in the black pepper, red pepper flakes, sesame seeds, leeks and carrot. Mix in the meat by hand to ensure even coating. Cover and let marinate for at least 2 hours or overnight.
  • Brush the bottom half of a wok with cooking oil, and heat over medium-high heat. Put in all of the meat and marinade at once, and cook stirring constantly. The meat will be cooked after just a few minutes. Remove from heat and serve with rice or noodles. For Korean-style fire meat, roll the meat mixture up in a leaf of red lettuce.

Nutrition Facts : Calories 381.8 calories, Carbohydrate 22.3 g, Cholesterol 71.4 mg, Fat 20.5 g, Fiber 2.8 g, Protein 27.3 g, SaturatedFat 6.5 g, Sodium 1886 mg, Sugar 11.2 g

CHINESE PEPPER STEAK



Chinese Pepper Steak image

A delicious meal, served with boiled white rice, that's easy and made from items that I've already got in my cupboards! My mother clipped this recipe from somewhere and it became a specialty of mine; however, I've been unable to find the original source.

Provided by Kim Wilson

Categories     World Cuisine Recipes     Asian     Chinese

Time 30m

Yield 4

Number Of Ingredients 9

1 pound beef top sirloin steak
¼ cup soy sauce
2 tablespoons white sugar
2 tablespoons cornstarch
½ teaspoon ground ginger
3 tablespoons vegetable oil, divided
1 red onion, cut into 1-inch squares
1 green bell pepper, cut into 1-inch squares
2 tomatoes, cut into wedges

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.

Nutrition Facts : Calories 311.6 calories, Carbohydrate 17 g, Cholesterol 69.2 mg, Fat 15.4 g, Fiber 1.7 g, Protein 26.1 g, SaturatedFat 3.4 g, Sodium 972.4 mg, Sugar 9.6 g

ORIENTAL-STYLE ROUND STEAK



Oriental-Style Round Steak image

I am a big fan of asian flavoring so this recipe jumped out at me. I have not tried it yet but plan to soon.

Provided by jkoch960

Categories     Steak

Time 7h20m

Yield 8 serving(s)

Number Of Ingredients 18

2 lbs boneless beef top round steaks, cut into 3-inch strips
2 tablespoons vegetable oil
1 cup onion
3 celery ribs, chopped
1/4 cup soy sauce
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon minced garlic
1/4 teaspoon ground ginger
1/4 teaspoon pepper
2 medium green peppers, julienned
1 (15 ounce) can tomato sauce
1 (14 ounce) can bean sprouts, rinsed and drained
1 (8 ounce) can sliced water chestnuts, drained
1 (4 1/2 ounce) jar sliced mushrooms, drained
1 tablespoon cornstarch
1/2 cup cold water
hot cooked rice

Steps:

  • In a large skillet, brown meat in oil on all sides. Transfer meat and drippings to a 5-qt. slow cooker. Combine the onion, celery, soy sauce, sugar, salt, garlic, ginger and pepper; pour over meat. Cover and cook on low for 5-1/2 to 6 hours or until meat is tender.
  • Add green peppers, tomato sauce, bean sprouts, water chestnuts and mushrooms; cover and cook on low 1 hour longer.
  • In a small bowl, combine cornstarch and water until smooth; stir into beef mixture. Cover and cook on high for 30 minutes or until gravy is thickened. Serve with rice.

Nutrition Facts : Calories 313.3, Fat 15.1, SaturatedFat 4.9, Cholesterol 69.2, Sodium 1005.5, Carbohydrate 16.8, Fiber 3.7, Sugar 7.8, Protein 28.8

THE BEST PEPPER STEAK



The Best Pepper Steak image

A Tasty Asian Dish made with Steak and Peppers and a soy based glaze; served over a bed of white Rice.

Provided by Shavanna

Categories     Main Dish

Time 30m

Number Of Ingredients 13

1 Small Onion (Sliced)
1 Bell Pepper (Sliced (I used half of a Red 7 half of a Green For Color))
2 Tablespoon Vegetable oil (For Cooking )
1 lb. Round steak, Sirloin or Venison Steaks ( Sliced very thin)
2 Tablespoon Soy Sauce
1 Tablespoon Sugar
1 teaspoon Corn Starch
1/2 teaspoon Garlic Powder
1/4 teaspoon Ground Ginger
dash Salt and Pepper
3 Tablespoon Soy Sauce
1 Tablespoon Corn Strach
1 1/2 Tablespoon Sugar

Steps:

  • Pre cut your steak and your vegetables; set aside in separate dishes.
  • Mix your soy, corn starch, sugar and spices; pour over steak and place in refrigerator until ready for use.
  • Mix all Ingredients for your glaze together and set aside.
  • Using a Large skillet; heat 1 T. of oil over medium high heat. Toss in your vegetables and cook for 3-5 minutes. ( until starting to brown) Remove and set aside.
  • Heat your other Tablespoon of oil in the same skillet over medium high heat. Add your meat and cook thru for about 5-7 minutes until starting to brown.
  • Add Vegetables back in as well as your glaze and cook for 1-2 minutes just until thickened. Remove from heat.
  • Serve over a bed of white Rice.

MARINADE DONE RIGHT...ASIAN FLANK STEAK



Marinade Done Right...Asian Flank Steak image

My Asian Style Grilled and Marinated Flank Steak is full of flavor, texture and that mmmmmm savory umami balance on your palate that makes you beg for more and more.

Provided by Mila Furman

Categories     Steak

Number Of Ingredients 11

3 pounds flank steak
1/4 cup vegetable oil or peanut oil
1/2 cup LOW sodium soy sauce (I always use Kikkoman)
1/2 cup balsamic vinegar
1/4 cup teriyaki sauce
1/4 cup honey
juice of 1 lime
a few squirts of siracha (depending on how spicy you like it)
Thumb sized piece of ginger (minced on a microplaner)
5 garlic cloves minced on a micro planer.
4 scallions sliced thinly

Steps:

  • Combine soy sauce, balsamic vinegar (this is what gives that tangy, savory flavor) honey, teriyaki sauce, ginger, lime, garlic, a few squirts of siracha, vegetable oil and scallions into a bowl and mix to combine all the flavors.
  • Then throw all the ingredients in a zip lock bag along with the steak. Shake, shake, shake. Make sure it's all covered.
  • Place in the fridge for at least an hour and up to 24 hours.
  • If you live in the not so warm parts...like me... you can cheat a bit. Take a large oven proof frying pan and place it into a 500-degree oven for about 10 minutes. Or you can place it in there as the oven preheats.
  • Remove your steak out of the bag and place it on a paper towel, dabbing the moisture off of the steak.
  • Once the pan is heated, place the steak directly onto the pan. You will see it shrink up immediately from the high heat. Close the oven and allow to cook for 5 minutes then flip it and cook it for 2 minutes.
  • For me, this is the ultimate way to sear a steak nicely without clouding my house up with smoke.
  • Place the steak on a sheet pan and cover with foil. Let the meat rest for 10 minutes.
  • Slice into it on a bias, against the grain, as we previously discussed.
  • Sprinkle with scallions and grab some chop sticks! Dinner is served.

ASIAN-STYLE ROUND STEAK



Asian-Style Round Steak image

My friend gave me this recipe two decades ago. All I added was a little more meat, the celery and mushrooms. My family loves it! -Marilyn Wolfe, Des Moines, Iowa

Provided by Taste of Home

Categories     Dinner

Time 7h20m

Yield 8 servings.

Number Of Ingredients 18

2 pounds beef top round steak, cut into 3-inch strips
2 tablespoons canola oil
3 celery ribs, chopped
1 cup chopped onion
1/4 cup reduced-sodium soy sauce
1 teaspoon sugar
1/2 teaspoon minced garlic
1/4 teaspoon ground ginger
1/4 teaspoon pepper
2 medium green peppers, julienned
1 can (15 ounces) tomato sauce
1 can (14 ounces) bean sprouts, rinsed and drained
1 can (8 ounces) sliced water chestnuts, drained
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 tablespoon cornstarch
1/2 cup cold water
Hot cooked rice
Minced chives, optional

Steps:

  • In a large skillet, brown meat in oil on all sides. Transfer meat and drippings to a 5-qt. slow cooker. Combine the celery, onion, soy sauce, sugar, garlic, ginger and pepper; pour over meat. Cover and cook on low for 5-1/2 to 6 hours or until meat is tender. , Add the green peppers, tomato sauce, bean sprouts, water chestnuts and mushrooms; cover and cook on low 1 hour longer. , Combine cornstarch and water until smooth; stir into beef mixture. Cover and cook on high for 30 minutes or until sauce is thickened. Serve with rice; if desired, sprinkle with chives. ,

Nutrition Facts : Calories 237 calories, Fat 8g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 659mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges

CROCK POT ASIAN ROUND STEAK



Crock Pot Asian Round Steak image

This is a yumy asian round steak recipe that is made in the crockpot. My family enjoys this recipe. Adapted from Simple & Delicious.

Provided by bmcnichol

Categories     Steak

Time 6h10m

Yield 6 serving(s)

Number Of Ingredients 16

2 lbs boneless beef top round steaks, cut into strips
1 cup chopped onion
3 celery ribs, chopped
1/4 cup light soy sauce
1 teaspoon sugar or 1 teaspoon Splenda sugar substitute
1/2 teaspoon salt
1/2 teaspoon minced garlic
1/4 teaspoon ground ginger
1/4 teaspoon pepper
2 medium green peppers, cut in strips
1 (15 ounce) can tomato sauce
1 (14 ounce) can bean sprouts, rinsed and drained
1 (8 ounce) can sliced water chestnuts, drained
1 (4 1/2 ounce) jar sliced mushrooms, drained
1 tablespoon cornstarch
1/2 cup cold water

Steps:

  • Place steak in crock pot.
  • Combine celery, soy sauce, sugar, salt, garlic, ginger and pepper and pour over meat.
  • Cook on low 4 to 6 hours or until meat is tender.
  • Add peppers, tomato sauce, bean sprouts, water chestnuts and mushrooms.
  • Cook on low 1 hour longer.
  • In a bowl, combine cornstarch and water until smooth and stir into beef mixture.
  • Cook on high for 30 minutes or until gravy is thickened.
  • We like to serve over rice.

Nutrition Facts : Calories 98.3, Fat 0.5, SaturatedFat 0.1, Sodium 1278.9, Carbohydrate 20.8, Fiber 5, Sugar 10.5, Protein 6

ROUND STEAK SAUERBRATEN



Round Steak Sauerbraten image

"This isn't traditional Sauerbraten, but a great, easy substitute using round steak. My mom made this dish when I was a kid. Try serving over buttered noodles. If your crew is really hungry, then double the recipe. The single recipe is never enough for my family of four."

Provided by Amanda Pena

Categories     Steaks and Chops

Time 1h15m

Number Of Ingredients 12

1 1/2 lb beef top round steak, boneless
1 Tbsp vegetable oil
1 pkg dry brown gravy mix
2 c water
1 Tbsp onion powder
1 Tbsp brown sugar
2 Tbsp red wine vinegar
1 tsp worcestershire sauce
1/4 tsp ground ginger
1 bay leaf
1/2 tsp salt
ground black pepper taste

Steps:

  • 1. Slice meat in thin slices Heat the oil in a large saucepan over medium heat. Add the sliced meat and brown well. Remove meat. Add the gravy mix and water and bring to a boil, stirring constantly.
  • 2. Stir in the onion powder, brown sugar, vinegar, Worcestershire sauce, ginger, bay leaf and salt, and ground black pepper to taste. Return the meat to the pan, reduce heat to low, cover and simmer for one hour, or until meat is tender. Remove bay leaf
  • 3. Note: You could also transfer to a casserole dish and bake covered at 350 degrees F (175 degrees C) for 1 1/2 hours

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