Pepper Steak With Noodles Recipes

Steps:

• 1. Prepare peppers by cleaning out seeds
• 2. slice peppers into 1/2 in strips. set aside.
• 3. slice onions into rings, and then halve the rings. set aside
• 4. Put a small amount of oil in a large non stick skillet. Add beef cubes.
• 5. Season cubes with montreal steak seasoning
• 6. Now season with garlic powder
• 7. Fry beef cubes in skillet on high stirring occsionally until nicely browned.
• 8. In large pot with lid, put 4 to 5 cups water and 4 bouillion packets or cubes. Heat to dissolve bouillon. Add beef and all juices from skillet to boullion, and bring to boil, turn heat down to very low and cover tightly. Continue to cook until beef cubes are extrememly tender.
• 9. Add red and green peppers to beef and boullion and continue cooking till peppers are just slightly softened. (taste broth and add additional boullion and/or seasoning now)
• 10. Now add onions and cook till peppers and onions are crisply tender
• 11. in large shaker type bottle with lid, put 3/4 cup soy sauce, 3/4 cup ice cold water and cornstarch. Shake vigorously to dissolve corn starch
• 12. Using a whisk gently whisk soy sauce into beef and peppers, keeping heat at medium temp. as you are whisking the gravy should thicken. (add additional cold water and cornstarch mix if not yet thick enough)
• 13. Serve beef and peppers and onions over egg noodles or rice if you prefer. Be sure to have plenty of italian, cuban or puerto rican bread on the table for sopping up that flavorfilled gravy!! Enjoy!

Steps:

• Cut meat into 2-in. x 1-in. strips; brown in a skillet in oil for 10 minutes. Add onion and garlic; cook for 3-4 minutes. Dissolve bouillon in boiling water; pour into skillet. Sprinkle meat with pepper. Cover and simmer for 35-40 minutes or until meat is tender., Add tomatoes and green pepper; cover and simmer for 10 minutes. Combine cold water, cornstarch and soy sauce; stir into broth. Bring to a boil; cook and stir for 2 minutes. Serve over noodles if desired.

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.

Steps:

• In large skillet, melt margarine, add beef and sprinkle with garlic powder.
• Saute until browned.
• Remove meat from skillet.
• Saute onion and green pepper 2 minutes.
• Return meat along with tomatoes and bouillon cube.
• Simmer 20 minutes.
• Blend together cornstarch, water, soy sauce, sugar and salt.
• Add to skillet mixture and cook, stirring, until thickened.
• Meanwhile, cook noodles and drain.
• Mix noodles into skillet with meat mixture.
• Sprinkle cheese on top and allow to melt.

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.