Recipe for Pepper Steak?

Question

I'm looking for a recipe for Pepper Steak...that has a delicious taste..made with a good cut of steak..could anyone help me? Thank you very much!

Answer 1

Best Loved Pepper Steak Recipe
I usually use a sirloin steak for this Pepper Steak Recipe. It's a less expensive cut than tenderloin and seems to work well for this recipe.


If you want an even less expensive cut of beef, you can use a round steak in place of the sirloin, or a flank steak, for that matter.

Serve with a crisp tossed salad and some herbed tea biscuits and you've got a delicious meal. Pepper steak is easy to make and is good for serving a crowd as well.




Best Loved Pepper Steak Recipe
1 1/2 lbs. sirloin or round steak
1/2 tsp. salt
2 tbsp. Olive oil
1 cup diced onion
2 green peppers, thinly sliced
2 red peppers, thinly sliced
1 cup sliced mushrooms
2 cloves garlic, minced
1 cup beef broth
1/2 cup red wine
3 tbsp. soy sauce
1/4 cup cold water
2 tbsp. cornstarch
2 tomatoes, cut into eighths

Method

Cut meat into bite-size pieces. Sprinkle with salt. In a large frying pan brown the meat on all sides. Add the onion, peppers and garlic and cook for about 10 minutes. Add the beef broth, red wine and soy sauce and cook for another 10 minutes.

In a small bowl, mix water and cornstarch until smooth. Bring the meat mixture to a slow boil. Gradually add the cornstarch mixture to the meat, stirring constantly, until the mixture thickens slightly. Simmer gently for about 2 minutes. Add tomatoes and heat through. Makes 6 servings.



Pepper Steak Side Dishes
A simple tossed salad and some herb tea biscuits complete this pepper steak recipe perfectly.

Tossed Salad

1 head Iceberg lettuce
1/2 cup sliced radish
1/2 cup thinly sliced carrot
1 cup shredded red cabbage
1/2 cup thinly sliced cucumber
1 cup diced tomato with seeds removed
Salad dressing of your choice



Method

Toss all vegetables together. Drizzle with your choice of salad dressing. Mix. Makes 6 servings.




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The subtle flavor in these herb tea biscuits is just right with this pepper steak recipe. They're easy to make and good any time.
Herb Tea Biscuits 2 cups all-purpose flour
4 tsp. baking powder
3 tsp. sugar
1/2 tsp. salt
1/2 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. dried thyme
1/2 cup butter or shortening
1 egg
2/3 cup 1% milk



Method

Preheat oven to 425 degrees. In a bowl, combine the dry ingredients. Cut in the butter until the mixture resembles coarse crumbs. In a small bowl, beat the egg and milk. Stir into the dry ingredients just until they are moistened.

Turn onto a well-floured surface. Knead 20 times. Pat out to 3/4" thickness and cut with a 2 1/2" biscuit cutter. Place on an ungreased cookie sheet. Bake for about 10 to 12 minutes or until golden brown. Makes 1 dozen

Answer 2

Pepper Steak
Ingredients:

1 1/2 to 2 lbs. top sirloin steak, cut into thin strips (set aside in large zip loc bag)
2 medium green bell peppers, sliced thinly (any color will do...but green tastes better)
1 1/2 medium onions, sliced
1-2 teaspoons FRESH garlic, minced
Flour
1 1/2 - 2 cups cherry tomatoes, quartered
1 1/2 cups beef broth
1/2 cup water
1 Tablespoon tomato paste
1 teaspoon Italian seasoning
Lots of salt and pepper (to taste)
Olive Oil
Worcestershire sauce

Here's how you do it:

First - and this is key...cut up everything first. Trust me on this.

Sautee' the peppers in olive oil with salt and pepper for about five minutes. Remove peppers from pan. Add onions and garlic to the pan, salt and pepper, and sautee' until they are soft. While this is happening (I usually have my son stir at this point), add flour to the zip loc bag filled with meat and toss until coated. When coated, add the meat to the pan and stir until browned on all sides (you might need to add more oil to the pan at this point...and salt and pepper the meat while it's browning).

Note: For those of you like me that are gravy-phobic, what you are doing now is making a rue for gravy...you just don't know it. Never mind...moving right along...

Once the meat is browned, add the beef broth, water, tomato paste, and Italian seasoning. Salt and pepper again. Bring mixture to a boil, then reduce heat and cover the pan. Simmer for 35 minutes. Then add the peppers back to the pan, stir, cover, and continue simmering for 10 more minutes.

Note: If you are cooking bread (we do the Pillsbury French Loaf with this) you might want to preheat your oven now.

After simmering, add the cherry tomatoes , salt and pepper them, and pour in Worcestershire sause to taste (we use quite a bit), recover pan and simmer for about 20 minutes.

Now is when you should put the bread in the oven and set your noodles to boil....we use those No Yolks egg noodles but other stuff works too.

After 20 minutes, serve your pepper steak over the cooked noodles in pasta bowls with whatever type of bread you prefer.

I hope this was clear enough. It's really not all that hard, just very time consuming and there is a lot of cutting stuff up which you can do before hand as I always do.

Enjoy!

Answer 3

Pepper Steak

1-2 lbs round steak
1 medium onion
2 cloves garlic
1 large green bell pepper
1 small can tomato sauce
mushrooms
salt
pepper
cornstarch
olive oil
2 cups water
2 tablespoons sherry or dry red wine

Trim all fat from steak, cut into small chunks and put aside. Chop onion and garlic into tiny pieces. Brown the onion and garlic in two tablespoons of the olive oil in a heavy skillet. Remove from pan and put steak in and turn heat up high and brown steak well. Remove steak from pan and add the wine and boil down to evaporate, add water and scrape the pan to get the brown mixed well with the water. Add the steak and browned onion/garlic. Add 1/2 to full can of the tomato sauce depending on your taste. If steak isn't covered with the liquid, add more water. Let simmer for several hours (adding water if too much evaporates) Keep a cover on the skillet, but leave it slightly cracked to allow steam to escape.
After an hour, remove one cup of liquid and reserve for later use. When steak is very tender, add mushrooms and pepper strips to mixture and let it cook till they are tender/crisp. Add the last two ingredients mix 2-4 tablespoons of corn-starch with the reserved liquid (which should have cooled by this time) and slowly add this mixture to the pepper steak to thicken the sauce then cook at least (bubbling) 10 min. longer.
Serve over rice, with a green salad dressed with oil and vinegar.

Answer 4

Cut you steak into thin strips and roll in flour. Chop up green peppers and onions and fry together in oil. After the meat is cooked simmer meat and veggies in brown gravy (I suggest in a crock pot) and serve over rice or with potatoes. Hope this helps Happy Cooking!

Answer 5

Fiesta Pepper Steak:

1/2 cup fresh lime juice (about 6 limes)
3 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh or 1 teaspoon dried oregano
2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 garlic cloves, chopped
2 (10-ounce) boneless sirloin steaks, trimmed and cut into 1/4-inch strips
2 teaspoons olive oil
2 cups sliced onion
1 cup yellow bell pepper strips
1 cup red bell pepper strips
3 cups hot cooked long-grain rice

Combine the first 7 ingredients in a large zip-top plastic bag; add steak strips to bag. Seal and marinate in refrigerator 1 hour, turning bag occasionally. Remove steak from bag, reserving marinade.

Heat oil in a large nonstick skillet over medium-high heat. Add steak; cook 5 minutes, stirring frequently. Add reserved marinade, onion, and bell peppers; cook 6 minutes or until liquid almost evaporates. Serve over rice.

Yield: 4 servings (serving size: 1 cup beef mixture and 3/4 cup rice)

Answer 6

Get a good cut of meat cut it into thin strips, also cut assorted bell peppers into strips. Stir fry in a little cooking oil. Serve over rice.

Answer 7

I don't know but I can get it from the people.My friends work for them I will be able to give it to you.Give me some time to try and talk them into.Boy I love that stuff.