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.
BLACK PEPPER AND MOLASSES-GLAZED FILET MIGNON
Steps:
- Preheat a gas or charcoal grill to medium. Brush the meat with olive oil and season with salt. Grill until well seared on ones side, 4 minutes, turn over, and baste with the Molasses Glaze. Continue grilling for 3 minutes, turn over, baste and grill for 2 to 3 minutes more (a total of 10 minutes), for medium rare. Let rest for 10 minutes; then slice into 8 steaks.
- Heat the oil in a small saucepan over medium-high until almost smoking, and cook the onion until soft, 4 to 5 minutes. Add the garlic and ginger root and cook an additional 2 minutes. Add the rum and reduce until completely dry. Add the molasses, orange juice, and pepper, season with salt, and cook until reduced to 1 cup, 15 to 20 minutes. Let cool at room temperature. May be refrigerated, covered, for 1 day; use at room temperature.
PEPPERED STEAKS WITH BLACKBERRY SAUCE
This is a refreshing way to eat a steak. I love to do this during the summertime when the blackberries are in season and you can stop down any dirt road and pick them fresh.
Provided by southern chef in lo
Categories Steak
Time P1DT12m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine lemon juice, oil, onion, and garlic in large plastic zip lock bag; mix well.
- Place steaks in bag and seal. Refrigerate for 6 to 24 hours, turning bag occasionally.
- When ready to cook, rub pepper around the edges of each steak. Preheat grill.
- In small saucepan add jam, vinegar, and onion powder. Cook over medium heat until jam is melted, stirring constantly. Remove from heat.
- Place steaks on gas grill over medium heat, or charcoal grill 4 to 6 inches from medium-hot coals. Cook 8 to 12 minutes or till desired doneness turning once halfway through cooking.
- To serve, spread steaks with sauce and top with fresh blackberries. steaks can also be cooked inside broiler oven by placing on broiler pan 4 to 6 inches from heat and broiling 7 to 10 minutes or until done.
Nutrition Facts : Calories 620.1, Fat 45, SaturatedFat 13.2, Cholesterol 80.5, Sodium 69.1, Carbohydrate 33.3, Fiber 1.6, Sugar 21.2, Protein 20.9
PEPPER STEAKS WITH BLACKBERRY GLAZE
We had some frozen blackberries so I made this last week for dinner. It was very different, we loved it.
Provided by Dancer
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat grill.
- In small saucepan, combine jam, vinegar and soy sauce.
- Cook over medium heat until jam is melted, stirring constantly.
- Remove from heat and add berries.
- Rub dry seasonings onto both sides of each steak.
- When ready to grill, oil grill rack.
- Place steaks on grill over medium heat and cook until steaks reach desired doneness.
- To serve, spread glaze onto steaks and top with berries.
Nutrition Facts : Calories 1131.3, Fat 70.3, SaturatedFat 27.4, Cholesterol 300.9, Sodium 731.5, Carbohydrate 31.3, Fiber 1.9, Sugar 20.5, Protein 87.9
BLACKBERRY GLAZED PORK TENDERLOIN
Make and share this Blackberry Glazed Pork Tenderloin recipe from Food.com.
Provided by alijen
Categories Pork
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Whisk blackberry spread, vinegar, sugar, cinnamon, and red pepper flakes in small bowl until blended, set aside.
- Heat large nonstick skillet over medium-high heat until hot.
- Coat skillet with nonstick cooking spray; add oil; tilt skillet to coat bottom.
- Add half of pork slices; sprinkle with half of thyme and half of salt.
- Cook 2 minutes; turn and cook 1 minute on other side.
- Remove pork from skillet and set aside.
- Repeat with remaining pork, thyme and salt.
- Add blackberry mixture to skillet and bring to a boil over high heat.
- Add reserved pork slices, discarding any accumulated juices.
- Cook about 5 minutes, turning constantly, until pork is richly glazed.
Nutrition Facts : Calories 165.9, Fat 5.2, SaturatedFat 1.5, Cholesterol 73.8, Sodium 642.3, Carbohydrate 4.6, Fiber 0.1, Sugar 4.3, Protein 23.5
PEPPER STEAKS WITH BLACKBERRY GLAZE
Number Of Ingredients 7
Steps:
- 1. grill directions: Heat grill. In small saucepan, combine jam and vinegar. Cook over medium heat until jam is melted, stirring constantly. Remove from heat.2. Rub pepper on both sides of each steak. When ready to grill, place steaks on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium-high coals. Cook 8 to 12 minutes or until of desired doneness, turning once.3. To serve, spread steaks with glaze top with berries.TIP:*To broil steaks, place on broiler pan broil 4 to 6 inches from heat using times above as a guide, turning once.Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 250 * Calories from Fat: 35 * % Daily Value: Total Fat: 4 g 6% * Saturated Fat: 1 g 5% * Cholesterol: 60 mg 20% * Sodium: 45 mg 2% * Total Carbohydrate: 30 g 10% * Dietary Fiber: 2 g 8% * Sugars: 21 g * Protein: 24 g * Vitamin A: 0% * Vitamin C: 8% * Calcium: 2% * Iron: 15% * Dietary Exchanges: 2 Fruit, 3 1/2 Very Lean Meat or 2 Carbohydrate, 3 1/2 Very Lean Meat
Nutrition Facts : Nutritional Facts Serves
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