GINGER PEPPER STEAK STIR FRY
Seasoned with just the right amount of ginger, this colorful and classic stir-fry is a quick favorite of Tracy Youngman in Post Falls, Idaho. "I got the recipe from my best friend after she made it for me years ago," Tracy recalls. "I loved it then...and still do!"
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the soy sauce, vinegar, sugar and ginger. In another small bowl, combine the cornstarch and half of the soy sauce mixture until smooth; cover and refrigerate. Pour remaining soy sauce mixture into a large resealable plastic bag; add flank steak. Seal bag and turn to coat; refrigerate for 1-2 hours. , In a large nonstick skillet or wok coated with cooking spray, stir-fry peppers for 2-3 minutes or until crisp-tender; remove and keep warm. , Drain and discard marinade. In the same pan, stir-fry beef in hot oil for 3-4 minutes or until no longer pink. Stir reserved soy sauce mixture and stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return peppers to the pan; heat through. Serve with rice if desired.
Nutrition Facts : Calories 235 calories, Fat 10g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 875mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
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
THE BEST PEPPER STEAK
Pepper steak is a Chinese-American stir-fry dish that coats tender sliced steak and crisp-tender bell peppers in a deeply savory and slightly sweet sauce. We used flank steak here, but it is equally delicious with skirt or flap steak. No matter the cut, make sure to slice it thinly across the grain to ensure the meat is tender in the final dish. We tested bell peppers cut into a variety of sizes and found that one-inch pieces worked best, yielding peppers cooked to the perfect doneness (not too snappy but not at all mushy).
Provided by Food Network Kitchen
Categories main-dish
Time 3h10m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Freeze the flank steak until the meat is slightly frozen and firm enough to thinly slice with ease, 45 minutes to 1 hour.
- Finely grate 2 cloves of the garlic into a large bowl. Peel the ginger and cut it in half. Finely grate one of the ginger halves into the same bowl; reserve the remaining ginger. Whisk in 3 tablespoons of the soy sauce, 2 tablespoons of the Shaoxing wine, 1 1/2 teaspoons of the sugar and several large grinds of pepper to combine. Set aside.
- Thinly slice the flank steak against the grain on a very slight bias into 1/4-inch-thick strips. Cut any extra-long pieces in half; the strips should be no longer than 3 to 4 inches. Add to the bowl with the marinade and stir to combine. Cover with plastic wrap or a lid and refrigerate for at least 1 hour and up to overnight.
- About 30 minutes before finishing the dish, use tongs to transfer the steak to a large baking sheet lined with several layers of paper towels and arrange in a single layer. Lay additional paper towels on top to help absorb any excess marinade. Set aside to take the chill off the meat.
- Whisk together the beef broth, sesame oil, remaining 1/4 cup soy sauce, remaining 2 tablespoons Shaoxing wine, remaining 1 1/2 teaspoons sugar and a couple large grinds of pepper in a medium bowl; set aside.
- Finely mince the remaining 2 cloves garlic and add to a small bowl. Finely mince the remaining ginger and add to the same bowl. Set aside.
- Heat 1 tablespoon of the canola oil in a large skillet over high heat. When the oil starts to shimmer, add a third of the steak strips in a single layer and cook until well-browned on the first side, about 1 minute. Flip and cook until browned on the second side, about 1 more minute. Transfer to a large plate. Cook the remaining steak in 2 additional batches, adding 1 1/2 teaspoons of canola oil per batch. Transfer to the plate.
- Lower the heat to medium high. Add the onion and a splash of water to the empty skillet and cook, scraping up any browned bits and stirring constantly, for 2 minutes. Add the red and green bell peppers and cook, stirring frequently and adding another splash of water if the skillet starts to get too brown on the bottom, until the vegetables are crisp-tender, 5 to 7 minutes. Add the garlic and ginger and cook, stirring constantly, until softened, about 1 minute.
- Return the steak to the skillet and stir to combine. Whisk the cornstarch into the sauce, then pour it into the skillet. Cook, stirring constantly, until the sauce is thick and glossy, about 2 minutes. Transfer the pepper steak to a large serving platter and top with sliced scallions and toasted sesame seeds. Serve immediately with a side of steamed rice.
PEPPER STEAK STIR-FRY
Judy Brown of Rockdale, Texas makes her own picante sauce for this beefy dish, but she suggests you can also use a store-bought brand. "My husband doesn't care for Asian food," Judy writes, "but he likes this great dish with its Mexican flair."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the cornstarch and water until smooth. Stir in the picante sauce, soy sauce and ginger; set aside. , In a large nonstick skillet or wok, stir-fry meat in 2 teaspoons oil for 1-2 minutes. Remove meat with a slotted spoon and keep warm. Add the pepper, mushrooms, onions, garlic and remaining oil to the skillet. Stir-fry for 3 minutes. , Stir picante sauce mixture and add to skillet with meat. Bring to a boil; cook and stir for 1-2 minutes or until thickened and vegetables are crisp-tender. Serve with rice if desired.
Nutrition Facts : Calories 218 calories, Fat 9g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 614mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
PEPPER STEAK STIR-FRY
From the Southern Living Cookbook Classics. My husband found this when we were bored with the same ol' thing. It has quickly become one of our favorites!
Provided by cook from scratch
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Partially freeze steak; slice diagonally across the grain into 1-1/2" x 1/8" thick strips. Set aside.
- Combine cornstarch and water in a small bowl, stirring until smooth; add beef broth and soy sauce. Set aside.
- Heat oil in a skillet over medium-high heat; garlic, ginger and salt and pepper; and cook 1 minute, stirring constantly. Add steak, and cook 2 minutes or until browned; remove from skillet. Add pepper and onions, and cook 3 minutes or under tender-crisp. Add beef, green onions and broth mixture; cook 2 minutes or until thickened. Serve over hot rice.
Nutrition Facts : Calories 615.3, Fat 46.4, SaturatedFat 14.4, Cholesterol 139.2, Sodium 1673.2, Carbohydrate 4.7, Fiber 0.7, Sugar 0.7, Protein 43
PEPPER STEAK
Provided by Joyce Howe
Categories dinner, one pot, main course
Time 1h5m
Yield 5 servings
Number Of Ingredients 11
Steps:
- Rinse flank steak and pat dry. Trim fat (if any) off steak. Cut into 3 pieces lengthwise. Slice across grain into 1/4- to 1/2-inch pieces.
- Marinate meat in soy sauce, 2 tablespoons cornstarch, sugar and 4 tablespoons oil. Set aside 1 hour.
- Soak black beans in 1 cup cold water 10 to 15 minutes. Chop garlic finely. Drain beans and add garlic. Chop beans and garlic together more finely. Set aside.
- Heat 3 to 4 tablespoons oil in wok or large skillet until smoking hot. Shake wok so oil coats entire surface.
- Add 1 tablespoon salt to oil. Add steak and stir-fry quickly on high flame 3 to 4 minutes, until pink. Remove meat to plate.
- Add 1 tablespoon oil to wok. Add bean and garlic mixture; stir-fry 30 seconds over low flame.
- Increase flame to high. Add peppers and stir-fry green peppers 1 minute. Add remaining 1 cup water and 1 tablespoon cornstarch, stirring mixture until blended. Lower flame to medium; let peppers cook until water and cornstarch have thickened.
- Add tomatoes and mix with peppers. Cover and cook 10 to 15 minutes, being careful not to let tomatoes turn too soft. Add salt to taste.
- Uncover, return steak to wok and mix thoroughly. Stir-fry over high flame 1 to 2 minutes. Serve.
Nutrition Facts : @context http, Calories 619, UnsaturatedFat 26 grams, Carbohydrate 22 grams, Fat 40 grams, Fiber 4 grams, Protein 43 grams, SaturatedFat 11 grams, Sodium 1237 milligrams, Sugar 11 grams
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