Pepper Steak Ponzu Recipes

PEPPER STEAK PONZU

Steps:

• In a skillet warm the olive oil. Add in sliced round steak and saute until browned. Place the browned beef and any juices in crock-pot. Mix together the Ponzu Sauce, ketchup, Pepsi cola, garlic and red pepper flakes. Pour over all. Cover and cook for 3 hours on low or until meat is tender and cooked through.
• Add onion and bell peppers to crock pot. Stir to combine. Mix the cornstarch with a small amount of water. Turn crock-pot to high, stir in cornstarch mixture and continue to cook for 30 minutes.
• After 30 minutes check seasoning and if necessary add salt and pepper to taste. Stir in tomato wedges and cook an additional 30 minutes.
• Stir before serving. Serve on top of cooked rice of choice.

STEAK TATAKI WITH CITRUS PONZU

Steps:

• FOR THE STEAK: In a large bowl, marinate sirloin steak in minced garlic, minced shallots, soy sauce, ginger, and the juice from the limes& lemons.
• This should marinate for at least 2 hours in the refrigerator.
• Over a high using a saute pan or cast iron pan, sear the sirloin on all sides until charred but not overcooked.
• Place pan in a 400 degree oven until cooked.
• Steak should be rare to medium rare.
• Steak can be grilled also FOR THE GARNISH: In a small bowl, marinate red onions in rice vinegar, soy sauce, and the juice from the limes& lemons, then set aside.
• Remove steak from refrigerator, slice very thin using a very sharp knife.
• TO SERVE: On a flat plate or platter, spread out the marinated red onions evenly.
• Layer sliced sirloin over the red onions.
• Garnish with chopped green onions This should be served slightly chilled.

SIZZLING PONZU FAJITAS

Steps:

• Combine flank steak, ponzu and lime juice in a large plastic bag, seal well and turn over several times to blend, refrigerate for at least one hour or overnight.
• Grill steak to desired doneness. Slice and serve with tortillas and Peppers N Onions.
• For Peppers N Onions: Cut 1 large red pepper, 1 large green pepper and 1 onion in 1/4 inch thick strips.
• Saute vegetables in 1 tablespoons cooking oil with 2 cloves of crushed garlic in a large skillet over high heat 4 minutes or until tender.
• Garnish with cilantro.