Does anyone have recipe for pepper steak?

Question

It consists of gr. pepper& maybe either tarryaki sauce or soy sauce.

Answer 1

Pepper Steak
A family favorite

1 tablespoon oil
4 steaks (your favourite type and size)
3 tablespoons brandy
4 teaspoons green peppercorns (the ones canned in brine)
1 cup beef stock
1 cup cream (I always use low fat)
1 teaspoon worcestershire sauce
2 teaspoons chopped chives

Heat the oil in a large pan and cook the steaks to your liking- (remembering they will have to rest and keep warm about 10 minutes, so they will continue to cook).
Remove the cooked steaks from the pan, and add the brandy allow a little of it to cook away, add the peppercorns to the pan and crush about half of them with the back of a fork.
Add the beef stock and cook over a high heat for a couple of minutes to reduce by about half.
Add the cream and continue to cook over a high heat for a few more minutes until this mixture has again reduced by half-or to a nice consistency.
Add the worchestershire sauce and the chives and serve over your steaks.

Answer 2

CHICAGO PEPPER STEAK

3 T salad oil
1-2 lbs Sirloin steak, in 1" cubes
1 T Wondra flour
2 celery stalks, thinly sliced
1 large onion, thickly sliced
2 cup beef broth
pinch red pepper (or dash Tabasco sauce)
dash Worcestershire
splash red wine
2 green peppers, cut in bitesized pieces

Cook steak in hot oil until well browned on all sides. Place in approximately an 8x12" casserole dish.
Stir flour into remaining drippings.

Cook until dark brown, stirring constantly.

Add celery and onion, and reduce heat to medium.

Cook until vegetables are tender.

Stir in broth, pepper, Worcestershire and wine. Heat to boiling.

Pour over steak in casserole dish.

Cover with foil and bake at 350 for 1 hour.

Add green pepper and continue to bake, uncovered, for 1/2 hour, or until steak is fork tender.

Baste with sauce as it cooks, if needed.

Serve over noodles.

Optional: Add freshly sauteed mushrooms at same time as green peppers.

CHINESE PEPPER STEAK

1.5 lbs sirloin steak; sliced thinly
2 green bell peppers; cut into bite-sized pieces
1 yellow onion; cut into bite-sized pieces
1 can diced tomatoes; drained
2 cups water
1/4 cup vegetable oil
1/2 teaspoon ground ginger
1 teaspoon garlic salt
1 tablespoon granulated sugar
2 tablespoons corn starch
4 tablespoons soy sauce

Heat oil in a large skillet until very hot. Add the meat and stir-fry until nicely browned. Add the onion, water, garlic salt, and ginger. Bring mixture to a boil, cover and cook for about 5 minutes. Add the bell peppers, cover, and cook about 5 more minutes, or until the peppers are tender. Add the tomatoes.
Combine the sugar, corn starch, and soy sauce in a bowl and whisk together until well combined. Add this mixture to the meat and pepper mixture and bring to a boil. Continue to cool, uncovered, until the sauce thickens.

Serve over steamed rice.

AUSTRALIAN PEPPER STEAK

4 tbsp. vegetable oil
2 c. chopped onions
1 1/2 tsp. salt
2 lbs. round steak, sliced 1/8 inch thick
2 cloves garlic, minced
1/2 tsp. freshly ground black pepper
2 c. diced green pepper
1 1/2 c. beef broth
1 1/2 c. drained canned tomatoes
1/4 c. water
1 1/2 tbsp. cornstarch
1 tbsp. Worcestershire sauce

Heat the oil in a large skillet; add the steak, onions and garlic and cook over high heat until the meat is browned. Add the salt, pepper, green pepper, broth and tomatoes; cover and cook over low heat 15 minutes.
Mix together the cornstarch, Worcestershire sauce, and water and stir into the meat mixture. Cook, stirring steadily until thickened. Serve with mashed potatoes. Serves 6-8.