Velvety Feta Pepper Steak 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.

GRILLED RIB EYE STEAK ON FETA FARRO WITH GARDEN GOODIES AND GRILLED LEMON

Steps:

• For the compound butter: Combine the butter, parsley, scallions, lemon juice, salt and pepper in a small bowl and mash with a spoon to combine. Scrape onto a piece of parchment and form into a log. Roll up and twirl the ends to tightly seal and form a tight log about 3 inches long. Refrigerate until firm, at least 1 hour.
• For the dukkah seasoning: Toast the cumin and coriander in a small skillet over low heat until fragrant, 1 to 2 minutes. Cool and crush in a spice grinder or with a mortar and pestle. Transfer to a small bowl and stir in the almonds, sesame seeds and salt. Set aside.
• For the farro: Bring a large pot of salted water to boil, as for pasta. Add the farro, then reduce the heat and simmer rapidly until just tender, about 30 minutes. Rinse to cool and drain well. Add to a serving bowl.
• Preheat a 2-burner grill pan or outdoor grill to medium to medium-high heat.
• For the steaks: Combine the brown sugar, paprika, salt and pepper in a small bowl. Rub all over the steaks on both sides. Place the steaks on the grill. Grill for 90 seconds, then give the steaks a 90-degree turn. Grill for another 90 seconds, then flip the steaks. Repeat the procedure on the second side, cooking the steaks 6 to 7 minutes total for medium-rare.
• Remove the steaks to a cutting board and let rest for 5 minutes. Unwrap the chilled butter and slice into 4 or 5 rounds. Place on the steaks to melt while they rest.
• Meanwhile, grill the scallions until tender, turning once, 2 to 3 minutes. Grill the lemon until charred on the cut sides, about 2 minutes. Chop the scallions and add to the bowl with the farro. Squeeze the lemon over the farro and add the tomatoes, cucumbers, Garlic Oil, cilantro, mint, feta and dukkah. Toss well and season with salt if needed. Mound the salad on a serving platter. Thinly slice the steaks against the grain and place on the salad. Serve immediately.
• Combine the garlic cloves, rosemary sprigs, thyme sprigs, bay leaf and oil in a small saucepan. Bring to a simmer over the lowest heat and cook until the cloves are light golden and completely tender, about 30 minutes. Let cool. Remove the herbs and stir in the red pepper flakes.

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.

PEPPER STEAK

Steps:

• Slice the meat while still partially frozen to make it things much easier.
• Preheat a large skillet over high heat.
• Add oil to really hot pan.
• Add meat and sear on all sides, 5 minutes.
• Season lightly with salt and remove to a plate.
• Cover meat loosely with foil to hold heat.
• Reduce heat on pan to medium.
• Add butter to pan.
• Add peppers, garlic, onion and mushrooms to pan.
• Saute vegetables 5 minutes.
• Sprinkle flour over vegetables and cook 1 minute longer.
• Whisk in sherry and start to pick up pan drippings.
• Whisk in consomme and continue whisking.
• Add tomato paste, ginger, soy sauce and black pepper.
• Slide meat back into the pan and coat with sauce.
• Reduce heat to low and simmer 5 minutes.
• Serve over hot, cooked rice.

BETTY FORD'S CHINESE PEPPER STEAK

Steps:

• Cut steak lengthwise in 1/2 inch strips.
• Heat oil in lg skillet.
• Fry steak a handful at a time only long enough to change color.
• Remove steak from skillet.
• Saute the green peppers.
• Bring 2 cups water to a boil in dutch oven.
• Add onion soup mix and boil for 5 minutes.
• Add steak and peppers.
• Simmer for 1/2 hour.
• Add soy sauce, salt, pepper and wine.
• Add cornstarch mixture and cook until just thickened.

LIGHT PEPPER STEAK

Steps:

• Mix together water, soy or Worcestershire sauce, cornstarch, boullion, and pepper.
• Set aside.
• Spray a cold wok or skillet with nonstick spray.
• Preheat over medium.
• Add the garlic and stirfry for 15 seconds.
• Add the onion and stirfry for a minute.
• Add the bell pepper and stir-fry 2 minutes more or until veggies are crisp-tender.
• Remove veggies from wok.
• Add beef to wok or skillet (add a teaspoon of canola oil if needed).
• Stir fry 2-3 minutes or until desired doneness.
• Push beef to sides of wok or skillet and add the sauce to the center.
• Cook and stir until bubbly and thickened.
• Return the veggies to the wok or skillet.
• Stir all together to evenly coat with sauce.
• Cook and stir another minute or until heated through.
• Add the tomato wedges and stir gently.
• Serve immediately over the fettucine.

SAUCY PEPPER STEAK

Steps:

• Heat a large nonstick skillet sprayed with cooking spray on medium-high heat. Add bell peppers and onions; cook and stir 6 to 8 minute or until vegetables are crisp-tender. Transfer to large bowl; keep warm.
• Add the meat, garlic and black pepper to same skillet; cook and stir 3 minute Add soy sauce; cook 1 minute or until meat is cooked through. Add barbecue sauce; cook until heated through.
• Spoon the meat mixture into bowl with vegetables; toss gently. Serve over hot rice.

ONE-PAN POTATOES AND PEPPER STEAK

Steps:

• Partially cook potatoes in water, or microwave them.
• While potatoes are cooking, mix together the garlic powder and pepper.
• Toss beef with the garlic mixture.
• Heat oil in a large skillet over high heat.
• Add beef and stir fry for 3 minutes.
• Remove beef and add bell pepper to the pan.
• Stir fry for 3 minutes.
• Add partially cooked potatoes and saute 5 minutes.
• Add beef and fry until heated through and meat is at desired doneness.
• Season with salt.