Anyone have a tried & true pepper steak recipe?

Answer 1

This is my families favorite:0

CROCK POT PEPPER STEAK

1 - 2 lb. round steak, cut into 1 inch pieces
1 onion, thinly sliced
2 - 3 cloves garlic, minced
1 tsp. Worcestershire sauce
1 can tomato soup
1/2 empty soup can filled with water
1 green pepper, seeded and thinly sliced

Place cut steak, onion, garlic, and Worcestershire sauce into crock pot. Pour in soup and water. Cook on high for 1 hour. Cook on low for 3 to 4 hours. The last hour of cooking, put pepper in. Serve over rice or toast. For variety, use cream of mushroom soup and a small can of sliced mushrooms. Pork chops, cubed pork loin or chicken breasts can be substituted for the steak. Serve over steamed rice.

Answer 2

This one is good, and easy.

Here is what you need:

Steak - get a good rib eye
Whole grain mustard (prepared)
Fresh ground pepper corns

Cover the entire steak with the mustard, just a thin coating to create the "glue" for the pepper corns.

Grind up at least a cup of pepper. Keep it coarse. Spread the pepper on a plate.

Dredge the steak into the cracked pepper corns, push on the steak to get the pepper to stick and even penetrate into the surface of the steak.

Salt the steak, and sear it in a HOT skillet with a bit of oil on the bottom on your stove top (I prefer cast iron for this).

Do not touch/turn the steak for at least 2 minutes so it gets a good sear. Then flip. Cook continue to cook the steak on the other side.

Continue to cook the steak until it has reached the desired done-ness.

Remove from pan, and let sit for a couple of minutes before you cut into it so the juices have time to re-absorb into the meat.

Enjoy!

Answer 3

We like to put the whole pepper corns in a small plastic bag and then crush them with the edge of a meat mallet, which makes them larger than if using a pepper mill or grinder. We coat the steaks lightly with olive oil (or spray lightly with Pam for Grilling), then press the pepper into the surface of the steaks. For those in our house who like it, we also apply fresh minced garlic.

We always allow the steaks to stand at room temperature for 20-30 minutes before grilling (as recommended by many of our favorite steak recipes), then grill over a direct-medium fire (350°F to 375°F) on a covered grill.

For grilling times we use the cookout calculator at charcoalbob.com. Just enter your type of grill (gas or charcoal), cuts of steak, thickness and doneness you want for each steak. It will give you instructions for when to put on and turn each steak so that they all come off the grill at the same time grilled just the way you want them.

After grilling, we let the steaks rest for 5 minutes to keep them nice and juicy.

Answer 4

Pepper Steak

Ingredients
1 lb Top sirlion steak, cut into strips
2 Garlic cloves, minced
2 tbsp Hosin sauce:
(Definition: Hoisin sauce, also called Chinese
barbeque sauce is a fragrant, pungent sauce used
frequently in Asian stir-fries and marinades. Made
from a combination of fermented soy, garlic,
vinegar, and usually chilis and sweetener, hoisin is
dark in color and thick in consistency..Because the
flavor can be overpowering, particularly if you’re
new to Asian cuisine, it’s recommended that you
use only a bit at a time to experiment with the flavor.
Or, dilute the flavor by adding water or oil to the
paste before using in a recipe.)

1 tsp Vegetable oil
1/4 tsp Pepper
3 Medium, green, red, orange and/or yellow peppers, slivered
3 Green onions, sliced
10 oz Condenesed beef consomme
2 cups Thinly sliced cabbage
1 cup Sliced mushrooms
1/4 cup Low sodium soy sauce
2 tbsp Cornstarch

Preparation
Stir-fry steak strips, garlic and hosin sauce in oil in a large non-stich skillet or wok for about 5 minutes until beef is browned. Do not drain. Sprinkle with pepper.

Add peppers, green onion, mushrooms and beef consomme. Bring to a boil. Cover. Simmer 3 minutes. Stir in cabbage.

Combine soy sauce and cornstarch. Mix well. Add to cabbage mixture. Cook, stirring often, until liquid is clear and thickened.

Answer 5

no, never taste yet..(*-*)