Grams Chinese Pepper Steak Recipes

CHINESE PEPPER STEAK

Steps:

• Cut meat across grain into 1/2-inch thick slices, then slice again in lengthwise pieces.
• Brown meat in oil in large skillet or Dutch oven.
• Add garlic, tomatoes, and 1 cup water to browned meat.
• Cover and simmer 45 minutes, or until meat is tender.
• Add green pepper strips, onions, and celery.
• Cover and cook 15 minutes longer.
• In small bowl, combine cornstarch with 1/4 cup cold water and stir until smooth.
• Stir into meat mixture with remaining ingredients, except rice.
• Cook, stirring, until slightly thickened.
• Serve over rice.

GRAM'S CHINESE PEPPER STEAK

Steps:

• Sear steak strips in oil in a large skillet or dutch oven.
• Add celery, peppers, and onion to the meat in the skillet and stir fry for 5 minutes.
• Add the black pepper, pepper flakes, ginger, salt, brown sugar, thyme, and water. Turn the heat to low and simmer for 20 minutes. Then add the can of tomatoes.
• Mix the brown sugar, cornstarch, soy sauce, and 1/4 cup of water together and then add to the meat and vegetables. Stir gently while the sauce thickens. Serve over rice or mashed potatoes.

CHINESE PEPPER STEAK

Steps:

• Slice the 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 the steak slices into the marinade, and stir until well-coated.
• Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat, and place 1/3 of the steak strips into the hot oil. Cook and stir until the beef is well-browned, about 3 minutes, and remove the beef from the wok to a bowl. Repeat twice more, with the remaining beef, and set the cooked beef aside.
• Return all the cooked beef to the hot wok, and stir in the onion. Toss the beef and onion together until the onion begins to soften, about 2 minutes, then stir in the green pepper. Cook and stir the mixture until the pepper has turned bright green and started to become tender, about 2 minutes, then add the tomatoes, stir everything together, and serve.

LOW-CALORIE CHINESE PEPPER STEAK

Steps:

• Slice the steak diagonally, against the grain, into 1/8-inch strips.
• Heat a large no-stick skillet and brown the meat quickly over very high heat. Set aside.
• Reduce heat to medium-high and add the onion and bell pepper into skillet and stir fry for one minute.
• Add the soy sauce, sherry and 1/3 cup of water. Stir in the seasonings and cover. Allow to cook for 3-4 minutes.
• Uncover and add tomatoes. Mix the cornstarch in the 2 teaspoons of spring water and add to the skillet. Stir and continue cooking for two more minutes.
• Serve by plating up the rice on the bottom, then the vegetable blend, then the steak strips on top.

CHINESE PEPPER STEAK

Steps:

• Cut steak into thin strips- cross grain.
• Quarter tomatoes and chop green peppers into large pieces.
• Heat oil to hot and add beef, garlic, salt, pepper and ginger.
• Fry, turning until browned.
• Add soy sauce and sugar, cover tightly and cook slowly for 5 minutes.
• Add tomatoes, peppers, sprouts, cover and cook for 5 minutes.
• Combine cornstarch and water and add, cooking until thickened.

CHINESE PEPPER STEAK

Steps:

• Slice beef into thin strips.
• Heat margarine in large skillet.
• Add beef and brown.
• Add onions,garlic,celery and green pepper.
• Saute until onions and peppers are tender but not browned.
• Add broth,salt and pepper.
• Cover and simmer for 20 minutes or until beef is tender.
• Blend cornstarch with water and soy sauce until smooth.
• Gradually add to mixture of beef and vegetables and simmer 3 minutes.
• Serve hot over cooked rice.

CHINESE PEPPER STEAK

Steps:

• Partially freeze steak; slice across grain into 2 x 1/4 inches strips and set aside.
• Combine next 6 ingredients in a shallow container, mixing well; add steak.
• Cover and refrigerate 1 to 4 hours or overnight.
• Pour oil around top of preheated wok, coating sides; allow to heat at medium high (325 degrees) for 1 minute.
• Add steak mixture; stirfry 2 to 3 minutes or until browned.
• Reduce heat to low (225 degrees).
• Stir in green pepper; cook 5 minutes, stirring constantly, until crisp-tender.
• Serve over rice with additional soy sauce, if desired.