Italian Pepper Steak Recipes

Steps:

• Trim fat from beef. Partially freeze beef for 30 minutes. Thinly slice across the grain into bite-size strips.
• For sauce, in a small bowl stir together the water, white wine, cornstarch, bouillon granules, Italian seasoning and 1/8 teaspoon pepper. Set aside.
• Pour cooking oil into a wok or large skillet. Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add pepper strips and onion; stir-fry to 1 minute. Add mushrooms and stir-fry about 1 minute more or until vegetables are crisp-tender. Remove vegetables from the wok.
• Add the beef to the hot wok or skillet. Stir-fry for 2 to 3 minutes to desired doneness. Push beef from the center of the wok. Stir sauce. Add sauce to the center of the wok or skillet. Cook and stir until thickened and bubbly. Return the vegetables to the wok or skillet. Add tomato. Stir ingredients together to coat with sauce. Cover and cook about 1 minute more or until heated through. Serve immediately over hot cooked pasta or rice.

Steps:

• Combine 1/2 teaspoon Italian seasoning, 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Rub mixture over both sides of steak; set aside.
• In large nonstick skillet, saute the peppers, onion and garlic in oil until vegetables are crisp-tender.
• Add tomatoes and remaining Italian seasoning, salt and pepper. Stir.
• Reduce heat; cover and simmer for 5 minutes. Remove from the heat.
• Stir in vinegar; keep warm.
• Place steak on a broiler pan coated with nonstick cooking spray. (I used my Calphalon hard anodized skillet.).
• Broil 4-6 inches from the heat for 4-8 minutes on each side or until desired doneness.
• Let stand for 5 minutes before slicing.

Steps:

• In a small bowl, combine 1/2 teaspoon Italian seasoning, 1/4 teaspoon salt and 1/4 teaspoon pepper. Rub mixture over both sides of steak; set aside., In a large nonstick skillet, saute the peppers, onion and garlic in oil until vegetables are crisp-tender. Stir in the tomatoes and remaining Italian seasoning, salt and pepper. Reduce heat; cover and simmer for 5 minutes. Remove from the heat. Stir in vinegar; keep warm., Place steak on a broiler pan coated with cooking spray. Broil 4-6 in. from the heat for 4-8 minutes on each side or until the meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes before slicing; serve with vegetable mixture.

Steps:

• In 1/4 c. oil, saute peppers cut into 1 1/2" squares with several slivers of garlic for about 5 minutes, turning often. Season with 1 tsp salt, 1/4 tsp pepper and 1/2 tsp oregano. Cover and steam 5 more minutes, stirring frequently. Still should be crisply tender. Set aside. In 1/4 cup butter, saute several slivers of garlic and mushrooms. Add 1/2 tsp salt, 1/8 tsp pepper and 1/2 tsp oregano. Cook about 3 minutes, stirring often. Pour into peppers. In 1/4 cup butter, saute several slivers of garlic for about 1 minute, add meat and cook about 2-3 minutes on each side or until brown. Season with 1 1/4 tsp salt, 1/2 tsp oregano, 1/4 tsp pepper, flour, sherry and crushed tomatoes. Cover and steam about 5 minutes, turning several times. Add beef stock if it gets too thick. Meanwhile, combine cut up tomatoes with peppers and mushrooms. Just before serving, cook all vegetables together with meat mixture for about 5 minutes. Pour over noodles to serve.

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.

Steps:

• Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
• Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
• Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

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.

Steps:

• Place meat in a large mixing bowl. Sprinkle all sides generously with 1 tablespoon kosher salt.
• Place chopped garlic and a pinch of salt in a mortar and mash with pestle until pastelike. Add tomato paste; mash until blended. Transfer mixture into bowl with beef and rub onto all sides of meat. Add crushed peppercorns and ground pepper. Distribute evenly over all sides of beef. Transfer to a deep skillet or Dutch oven bone side down. Tuck sage leaves, rosemary, and dry bay leaves between pieces of meat. Carefully add wine along the side of the pan to avoid washing over the top of the meat.
• Place pan over high heat and bring to a simmer; reduce heat to low. Cover tightly. Cook until meat is fork tender, turning pieces every 30 minutes or so, about 3 1/2 hours. Transfer pieces of meat to a warm bowl.
• Increase heat to high and bring braising liquid to a boil. Simmer until liquid is reduced by about half or until slightly thickened, 8 to 10 minutes. Remove bones from meat.
• When sauce is thickened, transfer meat back to skillet. Reduce heat to medium-low and spoon sauce over meat. Cook until until heated through, about 5 minutes.