CHINESE PEPPER STEAK
Make and share this Chinese Pepper Steak recipe from Food.com.
Provided by Audrey M
Categories Chinese
Time 55m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Place round steak in freezer for 30 minutes to get firm.
- Remove from freezer, trim off fat, and slice into 1/8 inch thick.
- Place oil into wok and heat up oil.
- Add garlic, meat, salt, ginger and pepper.
- Stir-fry over high heat for 4 to 5 minutes.
- Remove meat from wok and place on a heat platter covered in aluminum foil.
- Add green peppers and onion to wok and cook for 3 minutes.
- Return meat to pan and add water chestnuts.
- Mix together soy sauce, sugar, bouillon, cornstarch, and cold water.
- Stir into wok and cook for additional 4 minutes or until sauce thickens.
- Serve over hot rice topped with green onions.
Nutrition Facts : Calories 256.9, Fat 15.1, SaturatedFat 4.6, Cholesterol 62.1, Sodium 1254.2, Carbohydrate 10, Fiber 1.9, Sugar 3.4, Protein 20.4
CHINESE PEPPER STEAK
This is a Pepper Steak recipe that does not call for tomatoes and as some of you know I do not like tomatoes. This is a very tasty dish that after the overnight marinade it is quite easy to do. Marinading is not included in prep or cooking time. Enjoy!!!
Provided by RecipeNut
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Partially freeze steak; slice across grain into 2 x 1/4 inches strips and set aside.
- Combine next 6 ingredients in a shallow container, mixing well; add steak.
- Cover and refrigerate 1 to 4 hours or overnight.
- Pour oil around top of preheated wok, coating sides; allow to heat at medium high (325 degrees) for 1 minute.
- Add steak mixture; stirfry 2 to 3 minutes or until browned.
- Reduce heat to low (225 degrees).
- Stir in green pepper; cook 5 minutes, stirring constantly, until crisp-tender.
- Serve over rice with additional soy sauce, if desired.
CHINESE PEPPER STEAK
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
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
STEAK WITH BELL PEPPERS
Get ready to sizzle...red peppers, onion, garlic and strips of beef sirloin make a tasty stove-top dish that the whole family will enjoy.
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 8
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.
CHINESE PEPPER STEAK
My husband enjoys Chinese food, and he's my test kitchen judge. Thus far, there aren't many dishes he doesn't care for. Early in our marriage, I tried not to serve some of the common dishes I grew up with and have become more creative with cooking. -Shirley Claggett Melfort, Saskatchewan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a wok or skillet, stir-fry green peppers and onion in 1 tablespoon oil for 2-3 minutes. Add mushrooms; stir-fry 1 minute longer. Remove and keep warm., Season the beef with salt and pepper. In the same skillet, stir-fry the beef and garlic in remaining oil for 6-8 minutes or until no longer pink; drain., Combine the cornstarch, apple juice and water until smooth; stir into the beef mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Return the vegetables to the pan; heat through. Serve over the rice.
Nutrition Facts :
CHINESE PEPPER STEAK
Provided by Molly O'Neill
Categories dinner, weekday, main course
Time 50m
Yield 6 servings
Number Of Ingredients 24
Steps:
- Make the marinade. In a large bowl, whisk together all the marinade ingredients except the London broil. Then add the London broil and set aside at room temperature for 30 minutes.
- Make the sauce. In a small bowl, whisk together the sauce ingredients and set aside.
- Make the bean paste. In a large bowl, combine the garlic and black beans. Carefully grip the back of a cleaver and, using the handle like a pestle, work the garlic and beans into a smooth paste. Set aside.
- Make the stir-fry. In large wok, over high heat, heat 1 tablespoon oil. When the oil is smoking, add ginger and cook, stirring, until light brown, about 20 seconds. Add peppers and cook, stirring, until slightly tender, about 1 minute more. Transfer peppers to a bowl and set aside. Wipe out the wok, add the 2 remaining tablespoons oil and return it to the heat. When the oil is smoking, add the bean paste and cook, stirring, until light brown, about 20 seconds. Add the beef with the marinade, spread into an even layer and cook, tipping the wok back and forth, 1 minute. Turn the beef over and cook until brown, about 30 seconds more. Add the peppers and cook, stirring, until very tender, about 2 minutes. Push beef and peppers to the sides of the wok to form a well in the center. Pour the sauce mixture into the well and cook, stirring, until the liquid thickens and turns dark brown, about 2 minutes. Transfer to a platter and serve with rice.
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