Sirloinsteakwithspicypeppersauce Recipes

SPICY PEPPER STEAK

Steps:

• Cut beef across grain into thin strips.
• In a bowl combine soy sauce, garlic, paprika, ginger, and oil.
• Add the beef to bowl and stir to coat.
• Cover bowl and let it stand 30 min at room temperature.
• In the meantime, slice vegetables.
• In a large wok or frying pan, heat 1 Tbsp oil.
• Add the beef and cook over med/high heat until browned.
• Remove meat.
• Add vegetables (except tomatoes) to the pan.
• Cook vegetables until tender crisp.
• Return meat to the pan with the vegetables.
• Mix cornstarch with water and add to pan.
• Cook until thickened.
• Add the tomatoes and heat through.
• Add salt and pepper to taste.
• Serve over cooked rice or noodles.

MARIA'S PEPPER STEAK

Steps:

• Heat olive oil in a skillet over medium heat. Cook onion, bell peppers, and garlic in oil until tender-crisp, stirring frequently. Set aside.
• Heat a large skillet over medium-high heat. Pour soy sauce, honey, and red wine vinegar in pan, then add beef. Cook beef, stirring frequently, until done, about 10 to 15 minutes. Stir in cooked vegetables, and cook another 10 to 15 minutes.

THE BEST PEPPER STEAK

Steps:

• Freeze the flank steak until the meat is slightly frozen and firm enough to thinly slice with ease, 45 minutes to 1 hour.
• Finely grate 2 cloves of the garlic into a large bowl. Peel the ginger and cut it in half. Finely grate one of the ginger halves into the same bowl; reserve the remaining ginger. Whisk in 3 tablespoons of the soy sauce, 2 tablespoons of the Shaoxing wine, 1 1/2 teaspoons of the sugar and several large grinds of pepper to combine. Set aside.
• Thinly slice the flank steak against the grain on a very slight bias into 1/4-inch-thick strips. Cut any extra-long pieces in half; the strips should be no longer than 3 to 4 inches. Add to the bowl with the marinade and stir to combine. Cover with plastic wrap or a lid and refrigerate for at least 1 hour and up to overnight.
• About 30 minutes before finishing the dish, use tongs to transfer the steak to a large baking sheet lined with several layers of paper towels and arrange in a single layer. Lay additional paper towels on top to help absorb any excess marinade. Set aside to take the chill off the meat.
• Whisk together the beef broth, sesame oil, remaining 1/4 cup soy sauce, remaining 2 tablespoons Shaoxing wine, remaining 1 1/2 teaspoons sugar and a couple large grinds of pepper in a medium bowl; set aside.
• Finely mince the remaining 2 cloves garlic and add to a small bowl. Finely mince the remaining ginger and add to the same bowl. Set aside.
• Heat 1 tablespoon of the canola oil in a large skillet over high heat. When the oil starts to shimmer, add a third of the steak strips in a single layer and cook until well-browned on the first side, about 1 minute. Flip and cook until browned on the second side, about 1 more minute. Transfer to a large plate. Cook the remaining steak in 2 additional batches, adding 1 1/2 teaspoons of canola oil per batch. Transfer to the plate.
• Lower the heat to medium high. Add the onion and a splash of water to the empty skillet and cook, scraping up any browned bits and stirring constantly, for 2 minutes. Add the red and green bell peppers and cook, stirring frequently and adding another splash of water if the skillet starts to get too brown on the bottom, until the vegetables are crisp-tender, 5 to 7 minutes. Add the garlic and ginger and cook, stirring constantly, until softened, about 1 minute.
• Return the steak to the skillet and stir to combine. Whisk the cornstarch into the sauce, then pour it into the skillet. Cook, stirring constantly, until the sauce is thick and glossy, about 2 minutes. Transfer the pepper steak to a large serving platter and top with sliced scallions and toasted sesame seeds. Serve immediately with a side of steamed rice.

SIRLOIN STEAK WITH SPICY PEPPER SAUCE

Steps:

• To roast your own poblano peppers: place on an aluminum foil-lined sheet pan 4 inches below a broiler. Turn regularly until blistered and blackened all over, 5 to 10 minutes. Place in a bowl, cover with a kitchen towel, and let cool for 10 minutes. Rub the blackened skin off and remove stems and seeds. Rinse chiles to remove skin and seeds, if necessary.
• Sauce: In a large skillet, heat 1 tablespoon oil over medium heat. Add onion and red peppers; season with salt. Cook, stirring often, until golden-brown, about 10 minutes. Add garlic; cook until fragrant, about 1 minute. Add tomato, poblano peppers, and 1/2 cup water. Reduce heat; simmer until thickened, about 10 minutes. Remove from heat; add lime juice and season to taste with salt.
• Meat:Meanwhile, prepare steaks: Rub with remaining tablespoon oil and chile powder; season generously with salt. Heat a charcoal or gas grill to medium-high heat. Grill until medium-rare (130 degrees), 2 to 3 minutes per side. Let rest, covered, for 5 to 10 minutes. Cut steak into 4 serving portions; spoon pepper sauce over each.