Beef Pepper Steak For Two Recipes

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.

THE BEST AUTHENTIC CHINESE PEPPER STEAK RECIPE

Steps:

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

EASY PEPPER STEAK

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.

PEPPER STEAK WITH RICE

Steps:

• Remove fat from beef. Cut beef into 2x1/4-inch strips. (Beef is easier to cut if partially frozen, 30 to 60 minutes.)
• In 12-inch skillet, heat oil over medium-high heat. Cook beef in oil about 5 minutes, turning frequently, until brown.
• Stir in water, onion, garlic and gingerroot. Heat to boiling; reduce heat. Cover and simmer 12 to 15 minutes for round steak, 5 to 8 minutes for sirloin steak, adding bell peppers during last 5 minutes of simmering, until beef is tender and peppers are crisp-tender.
• In small bowl, mix cornstarch, sugar and soy sauce; stir into beef mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; reduce heat to low.
• Cut each tomato into 8 wedges; place on beef mixture. Cover and cook over low heat about 3 minutes or just until tomatoes are heated through. Serve with rice.

STEAK WITH BELL PEPPERS

Steps:

• Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat. Heat the remaining oil in the skillet over medium heat. Add the peppers and onion and cook until the vegetables are tender, stirring occasionally. Add the garlic and oregano to the skillet and cook and stir for 1 minute. Return the beef to the skillet. Stir in the concentrated broth and water and cook until the beef is cooked through.

PEPPER STEAK

Steps:

• 1. Cut steak in half and then crosswise into 1/8 inch thick strips. In large nonstick skillet, heat one tbs.of the oil over medium high heat. Add beef; cook and stir two to three minutes or until browned. Remove from skillet with slotted spoon; season with salt and pepper and set aside. In the same skillet, over medium high heat, heat remaining tbs. of oil. Add bell peppers, onion and garlic. Cook and stir two or three minutes or until tender. In a medium bowl, combine broth, water, cornstarch and soy sauce, and add to the skillet. Pour in the tomatoes. Cook, stirring constantly, until sauce boils and thickens. Return beef to skillet and cook until heated through. Serve over rice.

BEEF PEPPER STEAK

Steps:

• In a small, nonporous bowl, combine the peppercorns, tamari, garlic, sugar and salt. Add the beef filet and coat well on all sides. Cover and marinate in the refrigerator for 1 hour.
• Melt butter in a medium saucepan over medium high heat. Place the beef filet in the pan and saute for 6 to 8 minutes per side, or until internal temperature reaches at least 145 degrees F (65 degrees C).

CANTONESE PEPPER STEAK FOR TWO (OR MORE)

Steps:

• Place regular size (10"x16") Reynolds Oven Cooking Bag (or heavy duty aluminum foil) in 10x6x2-inch baking dish. Trim fat off meat; cut into thin strips, set aside.
• Combine cornstarch, ginger, garlic powder, soy sauce and bouillon in bag; turn gently to mix.
• Add meat. Close bag with nylon tie. Marinate in refrigerator 3 to 4 hours or overnight; turn once.
• When ready to cook, preheat oven to 350 degrees F. Add green pepper. Make 6 half-inch slits in top of bag.
• Cook 25 to 30 minutes or until beef is done.
• To serve, spoon over noodles or rice.
• Makes 2 servings.
• Note: Cook time does not include marinate time.

BEEF PEPPER STEAK

Steps:

• Cut beef Top Round Steak lengthwise in half, then crosswise into 1/8-inch thick strips. Place beef and 1/3 cup Italian dressing in food-safe plastic bag; turn beef to coat. Reserve remaining dressing for vegetables. Close bag securely and marinate in refrigerator 30 minutes to 2 hours.
• Remove beef from marinade; discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef. Season beef with salt and pepper; keep warm. Wipe skillet with paper towel.
• Heat remaining Italian dressing in same skillet until hot. Add peppers and onion. Stir-fry 5 to 6 minutes or until vegetables are crisp-tender.
• Return beef and juices to skillet. Cook and stir 1 to 2 minutes or until heated through.

PEPPER STEAK FOR 2

Steps:

• Cut meat into 2-in. x 1-in. strips; brown in a skillet in oil for 10 minutes. Add onion and garlic; cook for 3-4 minutes. Dissolve bouillon in boiling water; pour into skillet. Sprinkle meat with pepper. Cover and simmer for 35-40 minutes or until meat is tender., Add tomatoes and green pepper; cover and simmer for 10 minutes. Combine cold water, cornstarch and soy sauce; stir into broth. Bring to a boil; cook and stir for 2 minutes. Serve over noodles if desired.

BBQ GRILLED PEPPER STEAK FOR TWO

Steps:

• Heat grill to medium heat.
• Mix dressing and garlic until blended. Pour 1/4 cup (4 Tbsp.) barbecue sauce into medium microwaveable bowl; reserve for later use.
• Make shallow cross-cuts in both sides of steak; grill 5 to 7 min. or until done, turning and brushing with remaining barbecue sauce for the last 2 min. Transfer steak to cutting board; cover loosely with foil.
• Add peppers to grill; brush with half the dressing mixture. Grill 5 min. or until peppers are crisp-tender, turning and brushing with remaining dressing mixture after 3 min. Transfer to cutting board.
• Microwave reserved barbecue sauce on HIGH 30 sec. or until heated through. Cut steak diagonally across the grain into thin slices, then cut peppers into thin strips. Add meat and peppers to barbecue sauce; toss until evenly coated.

BEEF PEPPER STEAK FOR TWO

Steps:

• Pound filets slightly.
• salt and pepper the filets.
• Dust with flour.
• Heat oil in 12 in skillet on med hi.
• Add steaks and brown on both sides.
• Cook for 4 minutes.
• Remove steaks.
• Add butter.
• Add onion, garlic, parsley, and mushrooms.
• Saute for 2 minutes.
• Place steaks on top of mushrooms; add pepper strips.
• Cover and cook on med for 4-5 minutes, until pepper is crisp tender, and steaks are done to your likeness.

PEPPER STEAK FOR TWO

Steps:

• Partially freeze steak; slice across grain into 2 x ¼ inch strips. Cook steak in oil in a large skillet until brown. Stir in tomato, green pepper, soy sauce, sugar, garlic salt, pepper, and ginger; cover and simmer 15 minutes. Combine cornstarch and consomme; stir into steak mixture. Cover and simmer 30 minutes, stirring occasionally. Serve over rice.