ITALIAN PEPPER STEAK STIR FRY
Colorful, flavorful, and easy to make! I got this recipe from Better Homes and Garden's "Great Cooking for Two." I didn't have cornstarch so I used the same measurement of all-purpose flour, and I skipped the white wine altogether. It was still great!
Provided by Never too late to l
Categories Low Cholesterol
Time 55m
Yield 2 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 540.7, Fat 16.1, SaturatedFat 4.4, Cholesterol 51.9, Sodium 56.8, Carbohydrate 72.4, Fiber 3.7, Sugar 5.7, Protein 25.6
ITALIAN PEPPER STEAK
I was having a huge steak craving, but it's like the world was consipring against me--the restaurants nearby had both run out of beef! So I pulled this recipe from TOH and decided to resolve the issue in my own kitchen. I didn't have many leftovers, even though I was the only one eating it. And I got jealous glares from everyone who had to smell the heated leftovers in our small office the next day.
Provided by anonymous23
Categories Steak
Time 42m
Yield 4 serving(s)
Number Of Ingredients 11
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.
ITALIAN PEPPER STEAK
Thin tender strips of sirloin steak are served with sauteed sweet peppers and onion in this pleasing entree from the kitchen of Nancy Saffield, a field editor from Pasadena, Maryland. Sometimes I serve this steak with steamed sugar snap peas and a light Caesar salad," she says.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 244 calories, Fat 10g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 500mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges
ITALIAN PEPPER STEAK
Number Of Ingredients 10
Steps:
- 1. Slice beef across the grain into thin strips. In 10-inch skillet over medium-high heat, in 1 tablespoon hot oil, cook half of the beef until browned, stirring often. Remove set aside. Repeat with remaining beef.2. Reduce heat to medium. In same skillet, in remaining 1 tablespoon hot oil, cook sweet peppers, onion, oregano, garlic powder, and pepper until vegetables are tender, stirring often.3. Stir in soup and water. Heat to boiling. Return beef to skillet. Heat through, stirring occasionally. Serve over fusilli. If desired, serve with garlic bread.EXCHANGES4 Starch3 Meat, lean1/2 FatPYRAMID SERVINGS3 1/2 Starch1 Vegetable1 MeatNUTRITION FACTSCalories 504 Calories from Fat 122Fat 14 g Saturated Fat 3 gCholesterol 71 mgSodium 569 mg* ( >400 mg)Carbohydrate 61 g Dietary Fiber 5 g Sugars 15 gProtein 33 gRecipe provided courtesy of Campbell Soup Company.
Nutrition Facts : Nutritional Facts Serves
PEPPER STEAK
Make and share this Pepper Steak recipe from Food.com.
Provided by Diana Adcock
Categories Meat
Time 52m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Slice the beef into 3 inch strips 1/4 inch wide.
- Heat 1 T.
- oil in skillet on medium high and add onion and garlic, stirring until onion is tender, around 4 or 5 minutes.
- Remove with a slotted spoon.
- Add remaining oil and saute the beef until browned.
- Remove with a slotted spoon.
- Add the broth, soy sauce, sugar and ground pepper to the skillet, stir well.
- Return beef, onion and garlic to skillet and simmer for 30 minutes.
- Add celery, bell pepper and tomatoes.
- Cover and cook until celery and peppers are crisp/tender-around 5 minutes.
- Dissolve the cornstarch in cold water.
- Stir into the skillet stirring constantly until thickened around 2 minutes.
Nutrition Facts : Calories 237.6, Fat 7.3, SaturatedFat 2, Cholesterol 62.4, Sodium 1331, Carbohydrate 12.2, Fiber 2.4, Sugar 3.9, Protein 30.1
EASY PEPPER STEAK
When it comes to stir-fries, Swanson® Broth is a key ingredient for sauces to glaze the tender-crisp vegetables and cooked meats.
Provided by Allrecipes Member
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Slice beef into very thin strips. Mix cornstarch, broth, soy and garlic.
- Stir-fry beef in nonstick skillet until browned and juices evaporate.
- Add peppers and onion. Add cornstarch mixture. Cook and stir until mixture boils and thickens. Serve over rice.
Nutrition Facts : Calories 550.3 calories, Carbohydrate 55.6 g, Cholesterol 102.1 mg, Fat 18 g, Fiber 2 g, Protein 37.7 g, SaturatedFat 7.1 g, Sodium 690.9 mg, Sugar 2.5 g
EASY PEPPER STEAK
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
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.
PEPPER STEAK
This is delicious any time of the year, but we particularly love it when our garden is full of tomatoes, peppers, and onions! A family favorite!
Provided by MustangMom
Categories Steak
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Brown beef in hot oil.
- Add garlic and cook until yellow.
- Add soy sauce and 1/4 cup water.
- Cook 45 minutes.
- Add vegetables and cook 10 minutes.
- Stir in cornstarch blended with 1 cup water.
- Add tomatoes and cook 5 minutes.
- Serve over hot rice.
- Enjoy!
PEPPER STEAK - ITALIAN STYLE RECIPE - (4.1/5)
Provided by Taraespo
Number Of Ingredients 15
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.
ITALIAN PEPPER STEAK
Thin tender strips of sirloin steak are served with sauteed sweet peppers and onion in this pleasing entree from the kitchen of Nancy Saffield, a field editor from Pasadena, Maryland. Sometimes I serve this steak with steamed sugar snap peas and a light Caesar salad,' she says.
Provided by Allrecipes Member
Time 25m
Yield 4
Number Of Ingredients 11
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 nonstick 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 meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Let stand for 5 minutes before slicing; serve with vegetable mixture.
Nutrition Facts : Calories 235.8 calories, Carbohydrate 11.7 g, Cholesterol 69.2 mg, Fat 8.6 g, Fiber 2.5 g, Protein 26.2 g, SaturatedFat 2.3 g, Sodium 472.6 mg, Sugar 5.9 g
PEPPER STEAK
This is derived from a Rachel Ray recipe, and has that classic pepper steak taste. Be sure to use a good cut of meat, and don't leave out the sherry...it definitely makes the recipe. I don't usually cook with wine, so I was a skeptic, but it really does add just the right flavor to the recipe.
Provided by Hippie2MARS
Categories Meat
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 500.7, Fat 33, SaturatedFat 12.8, Cholesterol 111.5, Sodium 552.8, Carbohydrate 8.2, Fiber 1.1, Sugar 2.3, Protein 32.7
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