Oriental Pepper Steak Recipes

Steps:

• Thinly slice beef across the grain into bite-size strips.
• For sauce: In a small bowl, stir together beef broth, soy sauce, sherry (or water), cornstarch, sesame oil, crushed red pepper (cayenne), coriander, and ginger. Set sauce aside.
• Add 1 teaspoon of the cooking oil to a wok or large nonstick skillet. (Or cooking spray) Bring to medium-high heat.
• Add garlic; stir-fry for 15 seconds.
• Add bok choy; stir-fry for 1 minute.
• Add pepper strips; stir-fry for 2 to 3 minutes more or until the vegetables are a crisp-tender. Then, remove the vegetables from the wok or skillet.
• Add remaining 1 teaspoon oil to wok.
• Then, add the beef; stir-fry for 2 to 3 minutes or until the beef is done. (Don't drain the beef's juices)
• Push beef from center of wok and stir the sauce; add to the center of the wok. Cook and stir until thickened and bubbly.
• Return the vegetables to the wok, and stir them to coat with sauce. (Feel free to add more of the soy sauce, crushed red pepper, coriander, or ginger to get more flavor)
• Cook about 2 minutes more or until it is heated through. (Be sure to try a pepper strip or two to make sure they are cooked enough)
• Serve with rice.

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.

Steps:

• In skillet heat oil and brown beef: drain.
• Stir in soup mix blended with 1 1/2 cups of water
• Bring to a boil, then simmer covered 20 minutes.
• Stir in green pepper, soy sauce, ginger and garlic
• Simmer covered 15 minutes or until beef is tender.
• Stir in tomato then cornstarch blended with remaining water.
• Bring to a boil then simmer stirring constantly until sauce is thickened.
• Arrange beef mixture over rice. Makes about 4 servings.
• Enjoy, I sometimes add chiness onions in big chucks. Easily can be doubled.

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.

Steps:

• Mix dressing, orange peel, orange juice, onions, pepper and garlic salt in large shallow dish until well blended. Remove 1/4 cup of the dressing mixture; set aside for later use.
• Add steak to remaining dressing mixture; turn to evenly coat both sides. Refrigerate at least 1 hour to marinate.
• Preheat broiler. Drain steak; discard marinade. Place steak on rack of broiler pan. Broil, 2 to 3 inches from heat source, 8 min. on each side for medium doneness (160°F). Cut steak into 8 pieces. Serve with reserved 1/4 cup dressing mixture.

Steps:

• Cut steak into thin strips- cross grain.
• Quarter tomatoes and chop green peppers into large pieces.
• Heat oil to hot and add beef, garlic, salt, pepper and ginger.
• Fry, turning until browned.
• Add soy sauce and sugar, cover tightly and cook slowly for 5 minutes.
• Add tomatoes, peppers, sprouts, cover and cook for 5 minutes.
• Combine cornstarch and water and add, cooking until thickened.

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.

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.

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.

Steps:

• Slice beef into thin 2-inch-long strips; place in medium bowl. Add flour, salt and pepper; toss until beef is coated with flour.
• Heat wok or 12-inch skillet over medium-high heat. Add 1 tablespoon of the vegetable oil. Add beef; cook and stir 3 to 4 minutes or until browned. Remove beef from wok. Add remaining tablespoon vegetable oil, the bell peppers and onion; cook and stir 2 to 3 minutes or until vegetables begin to sweat.
• Return beef to wok; add garlic. Cook 2 to 3 minutes, stirring occasionally.
• In small bowl, stir together brown sugar, soy sauce and sesame oil until brown sugar is dissolved.
• Add sauce and cherry tomatoes to beef and vegetables; stir. Cook 2 to 3 minutes or until sauce is thickened, beef is cooked to desired doneness, and vegetables are tender.
• Divide rice and pepper steak among 4 bowls. Top with green onion.

Steps:

• In a small bowl combine all of the marinade ingredients.
• Put the steak in a plasic bag.
• Pour in the marinade.
• Close the bag and place in a shallow baking pan.
• Marinate in the refrigerator for at least 4 hours or overnight.
• Preheat the broiler.
• Remove steak from bag and discard marinade.
• Place on broiling pan.
• Broil for 5-7 minutes on each side.

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.