Recipes for "pepper steak"

Slice steak into 1/2-inch thick slices across the grain.

Whisk together soy sauce, sugar, cornstarch, and ginger in a bowl until the sugar has dissolved and the mixture is smooth. Place steak slices into the marinade, and stir until well-coated.

Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat, and cook steak strips in batches in hot oil so as not to crowd the pan. Cook and stir until well-browned, about 3 minutes, and remove steak from the wok to a bowl. Repeat with remaining steak, adding more oil as needed, and set the cooked meat aside.

Return cooked steak strips to the hot wok, and stir in onion. Toss steak and onion together until onion begins to soften, about 2 minutes, then stir in green pepper.

Cook and stir the mixture until peppers have turned bright green and started to become tender, about 2 minutes more, then add tomatoes.

Stir everything together to mix and blend flavors, and serve.

Heat oil in a large skillet over medium heat. Season chicken with salt and onion powder and place in skillet. Cook for 5 to 7 minutes.

Add garlic, 4 tablespoons soy sauce, and half of sliced onion. Cook until chicken is no longer pink and the juices run clear.

Dissolve cornstarch in water in a small bowl, and blend into chicken mixture. Stir in remaining 4 tablespoons soy sauce, bell pepper, tomatoes, and remaining onion. Simmer until gravy has reached desired consistency.

Heat oil in a large skillet over medium heat. Add bell peppers, onion, and garlic; sauté until crisp-tender, 3 to 4 minutes. Transfer to a bowl.

Increase the heat to medium-high and pour soy sauce, honey, and vinegar into the skillet. Add beef and cook, stirring frequently, for 10 to 15 minutes. Return cooked vegetables to the skillet and cook for 10 to 15 more minutes.

Gather all ingredients.

Sprinkle beef sirloin strips with garlic powder. Heat vegetable oil in a large skillet over medium heat and sear beef strips, about 5 minutes per side. Transfer to a slow cooker.

Mix bouillon cube with hot water in a separate container until dissolved, then mix in cornstarch until dissolved.

Pour into the slow cooker with beef strips. 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.

Heat oil in a large skillet over medium heat. Add steak strips, and quickly brown on both sides, adding garlic while the steak cooks. Transfer steak and its juices to a slow cooker. Add onion, soy sauce, salt, pepper and sugar. Cover, and cook on Low until the beef is fork tender, 6 to 8 hours.

One hour before the end of the cooking time, add green peppers. Stir cornstarch and cold water together in a small bowl; pour into the slow cooker during the last few minutes, and cook until the sauce has thickened.

Place rice and 2 cups water in a medium saucepan, and bring to a boil. Cover, reduce heat, and simmer 20 minutes.

Heat olive oil in a medium saucepan over medium heat, and saute onion and green bell pepper until tender.

Stir steak, garlic, and browning sauce into the onion and green bell pepper mixture. Season with paprika, seasoning salt, and black pepper. Cook and stir until steak is evenly browned. Mix in 1 1/2 cups water, and bring to a boil.

In a small bowl, dissolve cornstarch in 1/2 cup water. Stir into the boiling steak mixture until thickened. Serve over the cooked rice.

Preheat the oven to 350 degrees F (175 degrees C). Combine flour, garlic powder, and onion powder in a shallow bowl.

Season steak with seasoned salt and pepper, then dredge in flour mixture; shake off any excess.

Heat oil in a large frying pan over medium-high heat. Sear steaks in hot oil, then transfer to a large casserole dish. Pour beef broth and Worcestershire sauce into the dish; cover tightly with aluminum foil.

Bake in the preheated oven for 1 hour. Sprinkle onion, pepper, mushrooms, and garlic over top; continue to cook until steak is tender and vegetables are soft, about 20 to 30 minutes more.

In a small, nonporous bowl, combine the peppercorns, tamari, garlic, sugar and salt. Add the beef filet and coat well on all sides. Cover and marinate in the refrigerator for 1 hour.

Melt butter in a medium saucepan over medium high heat. Place the beef filet in the pan and saute for 6 to 8 minutes per side, or until internal temperature reaches at least 145 degrees F (65 degrees C).

Season steak with salt and pepper, and firmly press seasonings into steak. In a large heavy skillet over medium heat, combine clarified butter, sage, thyme and rosemary. Cook until herbs begin to brown, then remove herbs.

Increase heat to medium-high. Sear steak for 10 to 15 minutes on each side. Carefully pour brandy over steak. Stand back, and ignite the brandy (flames can be quite intense). When flames die, remove steak from pan; keep warm.

Stir demi glace into pan, and deglaze the pan, scraping up any bits stuck to the bottom. Simmer until liquid is reduced by half. Stir in heavy cream, and any juices that have accumulated under the steak. Add roux to sauce to thicken to a smooth, rich consistency. Taste sauce and add more peppercorns or salt if desired.

Sprinkle salt generously over both sides of the steaks and let them come to room temperature, about 30 minutes.

Heat the oil in a large sauté pan over high heat. (Use a pan that can handle high heat. Cast iron works well for this, or hard anodized aluminum.) When the oil begins to smoke, take the pan off the heat.

Pat the steaks dry with paper towels (steaks brown better if they are patted dry first) and place in the hot pan. Return the pan to the heat and turn the heat down to medium-high.

Sear, without moving the steaks, for at least 4 minutes. Try to pick up a steak with tongs, and if it comes clean, flip it and turn the heat down to medium. If it sticks to the pan, let it cook for another minute or two on that side.

For this recipe, we sear on one side on high heat, and cook on lower heat on the other side. This way you get great flavor from the seared side, and better control over how done you want your steak by cooking the other side more slowly.

Simply Recipes / Elise Bauer

Use the finger test for doneness or a meat thermometer. For rare, remove the meat from the pan when the inside reaches 120°F, for medium rare 125 to 130°F, for medium 140°F, and medium well 155°F.

Once the steak is done to your liking remove the meat to a baking sheet and sprinkle on a generous portion of crushed black peppercorns on both sides of each steak. Tent with aluminum foil and let the steak rest while you are preparing the sauce.

Simply Recipes / Elise Bauer

Add the shallots to the pan and sauté for 2 minutes.

Add the brandy and as it boils, deglaze the pan by scraping the bottom of the pan with a wooden spoon (helps to have one with a straight edge) to dislodge all the browned bits.

Simply Recipes / Elise Bauer

Once the brandy is almost cooked away, add the beef stock and turn the heat to high. Boil the sauce down until there's a noticeable trail when you drag a wooden spoon through the center of it (4 to 5 minutes).

Simply Recipes / Elise Bauer

Simply Recipes / Elise Bauer

Pour in the heavy cream and resume boiling. Again, boil down until you can make that telltale trail from the wooden spoon.

Turn off the heat and add the parsley and any remaining black pepper (no more than 1 tablespoon, the rest should have already been used to pepper the steaks). Taste for salt and add if needed.

Simply Recipes / Elise Bauer

Pour the sauce over the steaks right when you serve.

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Rub flour into both sides of the steak. Sprinkle with salt and pepper. Heat 2 tablespoons of oil in a wide, shallow pan (with a cover) to medium high heat. Place the steak in the pan, and cook for approximately 10 minutes on each side, enough to brown the steak.

Simply Recipes / Elise Bauer

Remove the steak from the pan and set aside. Add onions and garlic to the pan and another tablespoon of oil.

Cook the onions and garlic for 3 to 5 minutes, using a metal spatula to scrape up any steak drippings, mixing them in with the onions. Add half of the herbs to the onions.

Return the steak to the pan, placing it on top of the onions. Crowd the onions around and on top of the steak. Sprinkle the thyme, sage, and marjoram on top of the steak. Add the puréed tomatoes to the pan.

Simply Recipes / Elise Bauer

Cover the pan with a tight fitting lid. If you have a domed lid that fits, use it. A domed lid will help circulate the steam and moisture from the cooking juices and keep the steak moist.

Bring the steak in the tomato purée to a simmer and then lower the heat to the lowest heat possible to maintain a low simmer. (We use the warm setting on our electric range, if using a high BTU gas range you may want to prop the pot up on some balled up foil to give it more distance from the heat.)

Cook for 1 1/2 hours.

While the steak is cooking, you may want to slightly pre-cook vegetables that you want to serve with the steak. For example, for this dish we steamed 4 small, peeled, quartered russet potatoes and 2 carrots, quartered lengthwise and cut into 2 inch segments, for 5-10 minutes. (You could use other vegetables, such as green beans, or no vegetables at all.)

After 1 1/2 hours of cooking time for the steak, we uncovered the pan, turned the steak over, added the potatoes and carrots, covered the pan and cooked the steak and vegetables for another 30 minutes.

The reason that you might want to pre-cook the vegetables a bit first is that the steak is cooking at a very low heat. You'll have more control over how cooked the vegetables are if you pre-cook them a bit first.

Simply Recipes / Elise Bauer

The steak should be done after a total cooking time of 2 hours. To check it, you can poke it with a fork. The meat should be quite tender.

To serve, remove the steak and slice it on a carving board. Spoon the sauce over the steak.

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Simply Recipes / Elise Bauer