Pepper Steak And Rice Recipes

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PEPPER STEAK ON RICE

This is a simple and quick one pan pepper steak recipe. It's full of savory flavors with a bit of sweetness from the red pepper and onions. If you like a bit of a kick, we suggest adding extra red pepper flakes. Served over white rice, it's a scrumptious weeknight dinner.

Provided by Sheri Hansen

Categories     Steaks and Chops

Time 1h30m

Number Of Ingredients 16



Pepper Steak on Rice image

Steps:

  • 1. Pour olive oil into a large skillet and add chuck steak, which you cut-up into 1/4-inch strips. Add seasonings and soy sauce. Simmer with the lid on for 5-10 minutes, turning after browned.
  • 2. Slice green bell pepper, red bell pepper, onion into narrow strips. Add to mixture above. Continue simmering and add cut up tomatoes (quartered). Sprinkle some red pepper flakes. Use very little; just for a bit of a bite.
  • 3. Prepare the Minute Rice or you may use brown rice if preferred. Next mix the 2 Tbsp corn starch with 1/4 c of water until smooth. Gradually add it to the pepper steak mixture. Simmer until thickened like gravy (20 minutes or longer). If too thick, depending on your taste add more water.
  • 4. Serve the pepper steak over your rice!

1 1/2 c julienned green bell pepper
1 1/2 c julienned red bell pepper
1 1/2 c thin slices of sweet onion
1 clove garlic
1 1/2 can(s) beef broth, reduced sodium
2 medium fresh tomatoes, quartered
dash(es) ginger
1/2 tsp garlic salt
1/2 tsp blk. pepper
1/4 c olive oil, extra virgin
2 lb beef chuck, boneless, cut into 1/4-inch strips
1/4 c lite soy sauce
2 Tbsp corn starch
1/4 c water, cold
sprinkle dash(es) red pepper flakes
1 1/2 c Minute Rice

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



Easy Pepper Steak image

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.

1 pound beef top round steak, cut into 1/4-inch x 2-inch strips
1 tablespoon paprika
2 tablespoons butter
1 can (10-1/2 ounces) beef broth
2 garlic cloves, minced
2 medium green peppers, cut into strips
1 cup thinly sliced onion
2 tablespoons cornstarch
2 tablespoons reduced-sodium soy sauce
1/3 cup cold water
2 fresh tomatoes, peeled and cut into wedges
Cooked rice

PEPPER STEAK AND RICE

This is a recipe that all my children loved, and that my daughters still make.

Provided by HELENWRG

Categories     100+ Everyday Cooking Recipes

Time 1h

Yield 4

Number Of Ingredients 14



Pepper Steak and Rice image

Steps:

  • Place rice and 2 cups water in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes.
  • Heat olive oil in a medium saucepan over medium heat, and saute onion and green bell pepper until tender.
  • Stir steak, garlic, and browning sauce into the onion and green bell pepper mixture. Season with paprika, seasoning salt, and black pepper. Cook and stir until steak is evenly browned. Mix in 1 1/2 cups water, and bring to a boil.
  • In a small bowl, dissolve cornstarch in 1/2 cup water. Stir into the boiling steak mixture until thickened. Serve over the cooked rice.

Nutrition Facts : Calories 512.1 calories, Carbohydrate 45.6 g, Cholesterol 76 mg, Fat 24.4 g, Fiber 2.1 g, Protein 25.8 g, SaturatedFat 7.9 g, Sodium 122.9 mg, Sugar 1.8 g

1 cup uncooked long-grain white rice
2 cups water
2 tablespoons olive oil
1 medium onion, sliced and separated into rings
½ green bell pepper, julienned
1 pound boneless sirloin steak, cut into thin strips
2 cloves garlic, peeled and chopped
1 teaspoon browning sauce
1 tablespoon ground paprika
seasoning salt to taste
ground black pepper to taste
1 ½ cups water
2 tablespoons cornstarch
½ cup water

PEPPER STEAK AND RICE PILAF WITH MUSHROOMS

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17



Pepper Steak and Rice Pilaf with Mushrooms image

Steps:

  • In a medium pot over medium to medium high heat add a tablespoon of oil and a tablespoon of butter. When butter melts, add chopped mushrooms and saute 3 to 5 minutes. Add water and cover the pot. Add rice and pilaf packet to water. Stir to combine, reduce heat and cook 18 minutes. Add parsley, fluff with fork.
  • Preheat a large skillet over high heat. Add vegetable oil to really hot pan. Add meat and sear on all sides, 5 minutes. Season 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 and a little onion. Saute peppers and onions 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 and black pepper. Slide meat back into the pan and coat with sauce. Reduce heat to low and simmer 5 minutes.
  • Spoon Pepper Steak over Mushroom Rice Pilaf and serve.

1 tablespoon extra-virgin olive oil, eyeball it
1 tablespoon butter
10 white mushrooms, chopped
1 3/4 cups water
1 package rice pilaf mix (recommended: Near East brand), 6.09 ounces
2 tablespoons chopped parsley leaves
2 tablespoons vegetable oil, 2 turns of the pan
2 pounds tenderloin tips or sirloin, cut into chunks
Coarse salt
2 tablespoons butter
2 green bell peppers, seeded, 2 inch dice
1/2 white onion, sliced
2 tablespoons all-purpose flour
1 tablespoon tomato paste
1/4 cup dry sherry - eyeball it
1 1/2 cups beef consomme
1 teaspoon coarse black pepper

PEPPER STEAK WITH RICE

Bell pepper adds a spicy flavor to this hearty beef steak. Perfect when you want dinner to be ready in 45 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 12



Pepper Steak with Rice image

Steps:

  • Remove fat from beef. Cut beef into 2x1/4-inch strips. (Beef is easier to cut if partially frozen, 30 to 60 minutes.)
  • In 12-inch skillet, heat oil over medium-high heat. Cook beef in oil about 5 minutes, turning frequently, until brown.
  • Stir in water, onion, garlic and gingerroot. Heat to boiling; reduce heat. Cover and simmer 12 to 15 minutes for round steak, 5 to 8 minutes for sirloin steak, adding bell peppers during last 5 minutes of simmering, until beef is tender and peppers are crisp-tender.
  • In small bowl, mix cornstarch, sugar and soy sauce; stir into beef mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; reduce heat to low.
  • Cut each tomato into 8 wedges; place on beef mixture. Cover and cook over low heat about 3 minutes or just until tomatoes are heated through. Serve with rice.

Nutrition Facts : Calories 420, Carbohydrate 52 g, Cholesterol 60 mg, Fiber 2 g, Protein 28 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 3 g, TransFat 0 g

1 1/2-lb beef top round or sirloin steak, 3/4 to 1 inch thick
3 tablespoons vegetable oil
1 cup water
1 medium onion, cut into 1/4-inch slices
1 clove garlic, finely chopped
1/2 teaspoon finely chopped gingerroot or 1/4 teaspoon ground ginger
2 medium green bell peppers, cut into 3/4-inch strips
1 tablespoon cornstarch
2 teaspoons sugar, if desired
2 tablespoons soy sauce
2 medium tomatoes
6 cups hot cooked rice

PEPPER STEAK WITH RICE

I first had this for dinner at the house of a good friend and it was delicious! That was at least 10 or more years ago and I still make it for my family and company, too.

Provided by bert2421

Categories     Meat

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12



Pepper Steak With Rice image

Steps:

  • Method: While rice is cooking, pound meat to 1/4" thickness.
  • (I use sandwich steaks, inside or outside round as it eliminates the need for pounding.) Sprinkle meat with paprika and allow to stand while preparing other ingredients.
  • Using a large skillet, brown meat in butter.
  • Add garlic and broth and simmer covered for 30 minutes.
  • Stir in onions and green peppers.
  • Cover and cook 5 minutes more.
  • Blend cornstarch, water and soy sauce.
  • Stir into meat mixture.
  • Cook, stirring until clear and thickened- about 2 minutes.
  • Add tomatoes and stir gently.
  • Serve over fluffy rice.

3 cups hot cooked rice
1 lb lean round steak, cut into 1/2-inch strips
1 tablespoon paprika
2 tablespoons butter
2 garlic cloves, crushed
1 1/2 cups beef broth (oxo or bouillon will do)
1 cup sliced green onion
2 green peppers, cut into strips
2 tablespoons cornstarch
1/4 cup water
1/4 cup soy sauce
2 large tomatoes, cut into 8 's

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