Unknownchef86s Chinese Pepper Steak Recipes

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EASY CHINESE PEPPER STEAK



Easy Chinese Pepper Steak image

Easy Chinese Pepper Steak will quickly become a family stir-fry favorite. This quick take-out fake-out dinner is ready in just 15 minutes!

Provided by Rachel Farnsworth

Categories     Main Dish

Time 15m

Number Of Ingredients 15

1 pound sirloin steak (cut into 1/4 inch thick strips)
1/4 cup soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
2 tablespoons cornstarch
1/2 cup beef broth
1 tablespoon sugar
1 to 3 teaspoons black pepper
2 teaspoons minced ginger
4 cloves crushed garlic
2 large green bell peppers (cut into 1-inch squares)
1 large red bell pepper (cut into 1-inch squares)
1 large white onion (sliced)
4 tablespoons vegetable oil (divided)
1/4 cup sliced green onions (optional)

Steps:

  • Slice beef into 1/4 inch strips. Set aside.
  • In a small mixing bowl, whisk together soy sauce, rice vinegar, sesame oil, and cornstarch. Add in beef broth, sugar, black pepper, ginger, and garlic. Whisk to combine. Set aside.
  • Heat 2 tablespoons of vegetable oil in a wok over high heat. Add in beef and toss until seared, about 2-3 minutes. Remove from wok and set aside.
  • Add in another 2 tablespoons of vegetable oil. Add in peppers and onions. Cook in the wok until tender crisp, about 3 minutes.
  • Add meat back into the wok. Add in ginger garlic sauce. Stir and cook about 1 minute.
  • Garnish with sliced green onions (optional) and serve hot.

Nutrition Facts : Calories 264 kcal, Carbohydrate 13 g, Protein 19 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 46 mg, Sodium 663 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

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

BETTER THAN TAKE-OUT CHINESE PEPPER STEAK



Better Than Take-Out Chinese Pepper Steak image

Lots of peppers, tender beef and tomatoes stir fried in a delicious brown ginger/garlic/soy sauce. I love to serve this over some Jasmine rice. It's a family favorite passed along from my aunt. I think it tastes even better than take out! Perfect easy weeknight dish to prep, cook and on table in 30 minutes.

Provided by TheDancingCook

Categories     Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs top round steaks, cut into 3/4 to 1 inch strips or bite size cubes
1 1/2 tablespoons cornstarch
3/4 teaspoon sugar
1 -2 dash ground ginger
1/2 cup soy sauce
2 large green peppers, sliced into thin strips
2 medium tomatoes, diced
1 -2 garlic clove, minced
2 tablespoons vegetable oil
1/2 cup water
cooked rice

Steps:

  • Combine cornstarch, sugar, ginger with soy sauce; mix well.
  • Add meat and stir.
  • Get oil hot in deep dish skillet and add beef only, reserving soy sauce liquid.
  • Meanwhile, cut up peppers and tomatoes.
  • When beef is browned, add the peppers, tomatoes, garlic, water and reserved soy sauce liquid into skillet.
  • Cook over medium to low heat until peppers are tender, about 10 to 15 minutes.
  • Serve over rice (I prefer Jasmine rice).

Nutrition Facts : Calories 407.2, Fat 20.6, SaturatedFat 6.3, Cholesterol 117.4, Sodium 2119.9, Carbohydrate 12, Fiber 2.5, Sugar 5, Protein 42.6

MUSHROOM PEPPER STEAK



Mushroom Pepper Steak image

Bell peppers, mushrooms and ginger provide the bulk of the flavor in this stir-fry that's not too saucy. Hot rice makes it even better. -Billie Moss, Walnut Creek, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

6 tablespoons reduced-sodium soy sauce, divided
1/8 teaspoon pepper
1 pound beef top sirloin steak, cut into thin strips
1 tablespoon cornstarch
1/2 cup reduced-sodium beef broth
1 garlic clove, minced
1/2 teaspoon minced fresh gingerroot
3 teaspoons canola oil, divided
1 cup julienned sweet red pepper
1 cup julienned green pepper
2 cups sliced fresh mushrooms
2 medium tomatoes, cut into wedges
6 green onions, sliced
Hot cooked rice, optional

Steps:

  • In a shallow bowl, combine 3 tablespoons soy sauce and pepper; add beef. Turn to coat; cover and refrigerate 30-60 minutes. In a small bowl, combine the cornstarch, broth and remaining soy sauce until smooth; set aside., Drain beef, discarding marinade. In a large nonstick skillet or wok, stir-fry the garlic and ginger in 2 teaspoons oil for 1 minute. Add the beef; stir-fry 4-6 minutes or until no longer pink. Remove beef and keep warm. , Stir-fry the peppers in remaining oil for 1 minute. Add mushrooms; stir-fry 2 minutes longer or until peppers are crisp-tender. Stir broth mixture and add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Return beef to pan; add tomatoes and onions. Cook for 2 minutes or until heated through. Serve over rice if desired.

Nutrition Facts : Calories 241 calories, Fat 10g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 841mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic exchanges

THE BEST PEPPER STEAK



The Best Pepper Steak image

Pepper steak is a Chinese-American stir-fry dish that coats tender sliced steak and crisp-tender bell peppers in a deeply savory and slightly sweet sauce. We used flank steak here, but it is equally delicious with skirt or flap steak. No matter the cut, make sure to slice it thinly across the grain to ensure the meat is tender in the final dish. We tested bell peppers cut into a variety of sizes and found that one-inch pieces worked best, yielding peppers cooked to the perfect doneness (not too snappy but not at all mushy).

Provided by Food Network Kitchen

Categories     main-dish

Time 3h10m

Yield 4 to 6 servings

Number Of Ingredients 17

1 1/2 pounds flank steak
4 cloves garlic
One 1 1/2-inch piece ginger
7 tablespoons low-sodium soy sauce
1/4 cup Shaoxing wine or dry sherry
1 tablespoon sugar
Freshly ground black pepper
1/3 cup beef broth
2 teaspoons toasted sesame oil
2 tablespoons canola oil
1/2 medium white onion, cut into 1-inch pieces
1 large red bell pepper (about 8 ounces), cut into 1-inch pieces
1 large green bell pepper (about 8 ounces), cut into 1-inch pieces
1 tablespoon cornstarch
Sliced scallions, for topping
Toasted sesame seeds, for topping
Steamed white rice, for serving

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.

EASY PEPPER STEAK



Easy Pepper Steak image

We live on the eastern edge of the Sand Hills here in Nebraska, where most folks are ranchers. This popular pepper steak recipe is tasty as well as colorful. -Carolyn Butterfield, Atkinson, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 12

1 pound beef top round steak, cut into 1/4-inch x 2-inch strips
1 tablespoon paprika
2 tablespoons butter
1 can (10-1/2 ounces) beef broth
2 garlic cloves, minced
2 medium green peppers, cut into strips
1 cup thinly sliced onion
2 tablespoons cornstarch
2 tablespoons reduced-sodium soy sauce
1/3 cup cold water
2 fresh tomatoes, peeled and cut into wedges
Cooked rice

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.

Nutrition Facts : Calories 365 calories, Fat 4g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 465mg sodium, Carbohydrate 48g carbohydrate (5g sugars, Fiber 4g fiber), Protein 32g protein.

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