Peppersteakandnoodles Recipes

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:

• Peel and julienne carrots.
• Slice green peppers.
• In wok or large skillet, heat 1 tbsp oil over high heat stir fry steak in batches, until browned but still pink inside about 2-3 minutes.
• Transfer to plate.
• In wok heat 1 tbsp oil over medium heat stir fry onion and garlic for 2 minutes.
• Add carrots and green pepper, stir fry for 3 minutes or until tender.
• Whisk together beef stock, orange zest, and orange juice, cornstarch, hot pepper sauce add to work and bring to boil.
• Return steak and any accumulated juices to wok along with parsley.
• Meanwhile in a large pot of boiling salted water cook linguine until tender 6-8 minutes.
• Drain and add to wok.
• Toss to coat well.

Steps:

• In a large skillet, saute the green peppers, onion and half of the garlic in oil until vegetables are tender. Add steak, salt if desired and pepper; heat through. , Blend butter and remaining garlic; spread over cut side of rolls. Place steak mixture on bottom halves; replace roll tops.

Steps:

• Combine the marinade ingredients in a medium sized bowl, and soak the flank steak in the marinade for 1 hour.
• In a hot wok over the highest heat, add 3 tablespoons of the oil and black bean sauce. Using the Chinese ladle, spread the bean sauce in the wok until nice roasted smell comes out. Add the beef and stir-fry for 2 minutes. Do not over cook! Remove the beef and set aside.
• To the wok, add the remaining 3 tablespoons oil, the peppers, and the crushed garlic. Add the boiled noodles and the marinade for the beef and cook for 2 minutes. Add the bok choy and cook until wilted. Add the reserved beef and toss until heated through. Serve.

Steps:

• Heat a skillet over medium-high heat; cook steak, working in batches, until seared and browned on all sides, about 5 minutes. Transfer seared steak to a plate.
• Melt butter in the same skillet over medium heat and saute onion until softened, 5 to 10 minutes. Add steak to onion and pour beef stock over steak; season with bay leaves, thyme, salt, and pepper. Bring to a boil, reduce heat to low, cover skillet with a lid, and simmer until steak is tender, 50 minutes to 1 hour 50 minutes. Stir peas and cornstarch into steak mixture; cook uncovered until liquid thickens, about 10 minutes.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain. Serve beef mixture over noodles.

Steps:

• Mix 1 tbsp of the soy with 1 tbsp of the shaohsing wine, 1 crushed garlic clove and half the ginger. Pour over the steak and leave for at least 20 mins or up to 1 hr. Heat a frying pan over a high heat until very hot. Take the steak out of the marinade and scrape off as much of it as you can. Rub with the vegetable oil and put in the frying pan. Leave for 2 mins, then gently move it around to catch any bits of char, which will add to the flavour. After another 30 seconds, turn the steak and cook for 2½ mins on the other side. Transfer to a plate and set aside.
• Mix the cornflour into the remaining soy sauce and shaohsing wine and add 150ml water. Heat the sesame oil in a wok or frying pan over a medium-high heat and add the onion. Cook for 1 min, stirring, then add the peppers. Cook for 4 mins, stirring regularly. Once they are starting to soften with bits of char on them, add the remaining garlic and ginger, and soy mixture. As soon as the sauce starts to thicken, remove from the heat.
• Slice the steak thinly and add to the wok, just stirring through. Sprinkle with the sesame seeds and crushed peppercorns and serve with the noodles.

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:

• 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.