Pepper Steak Carrie Sheridan Recipes

EASY PEPPER STEAK

Steps:

• Combine all the marinade ingredients (except cornstarch) in a medium bowl and whisk.
• Add the beef strips to the marinade and refrigerate for at least 2 hours and up to 24 hours, stirring occasionally.
• When ready to cook, remove beef from marinade reserving the marinade.
• Heat a cast iron skillet or wok over medium-high heat and add oil.
• Once the oil is hot, add the sliced onion and peppers and stir-fry for about 5 minutes, or until tender. Transfer to a plate.
• Add beef to the skillet and distribute evenly, cook for about 1 minute unmoved, to get a nice sear on it. Stir the beef and continue cooking until browned (beef doesn't have to be cooked through), about 2-3 minutes.
• Remove the beef from the skillet and place on a plate with the peppers.
• Whisk the cornstarch into the reserved marinade. Pour into the skillet and whisk while brining to a boil. Let boil 2 minutes.
• Reduce heat to medium and add the onion, peppers and steak back to the skillet.
• Stir to combine all the ingredients and simmer 1-2 minutes or until heated through
• Remove from heat and garnish with sliced green onion and sesame seeds if desired.

PEPPER STEAK

Steps:

• In a small bowl, whisk together the soy sauce, broth, cooking wine, oyster sauce, and cornstarch until smooth. Set aside.
• Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Sprinkle the steak evenly with pepper and Chinese 5-spice. When the oil is shimmering, add the steak to skillet. Cook until browned on both sides, about 2 minutes per side. Remove the skillet from heat. Transfer the steak to a cutting board; let it rest 5 minutes. Slice the steak against the grain into 1-inch pieces.
• Heat the same skillet over medium heat; add the remaining 1 tablespoon oil. Add the peppers to skillet; cook, stirring often, until just tender, about 3 minutes. Stir in the garlic and cook 1 minute. Whisk the soy sauce mixture once again and add it to the skillet along with the sliced steak; simmer the sauce until it thickens, 1 to 2 minutes.
• Serve the pepper steak over cooked rice and garnish with scallions and sesame seeds, if desired.

THE BEST PEPPER STEAK

Steps:

• Freeze the flank steak until the meat is slightly frozen and firm enough to thinly slice with ease, 45 minutes to 1 hour.
• Finely grate 2 cloves of the garlic into a large bowl. Peel the ginger and cut it in half. Finely grate one of the ginger halves into the same bowl; reserve the remaining ginger. Whisk in 3 tablespoons of the soy sauce, 2 tablespoons of the Shaoxing wine, 1 1/2 teaspoons of the sugar and several large grinds of pepper to combine. Set aside.
• Thinly slice the flank steak against the grain on a very slight bias into 1/4-inch-thick strips. Cut any extra-long pieces in half; the strips should be no longer than 3 to 4 inches. Add to the bowl with the marinade and stir to combine. Cover with plastic wrap or a lid and refrigerate for at least 1 hour and up to overnight.
• About 30 minutes before finishing the dish, use tongs to transfer the steak to a large baking sheet lined with several layers of paper towels and arrange in a single layer. Lay additional paper towels on top to help absorb any excess marinade. Set aside to take the chill off the meat.
• Whisk together the beef broth, sesame oil, remaining 1/4 cup soy sauce, remaining 2 tablespoons Shaoxing wine, remaining 1 1/2 teaspoons sugar and a couple large grinds of pepper in a medium bowl; set aside.
• Finely mince the remaining 2 cloves garlic and add to a small bowl. Finely mince the remaining ginger and add to the same bowl. Set aside.
• Heat 1 tablespoon of the canola oil in a large skillet over high heat. When the oil starts to shimmer, add a third of the steak strips in a single layer and cook until well-browned on the first side, about 1 minute. Flip and cook until browned on the second side, about 1 more minute. Transfer to a large plate. Cook the remaining steak in 2 additional batches, adding 1 1/2 teaspoons of canola oil per batch. Transfer to the plate.
• Lower the heat to medium high. Add the onion and a splash of water to the empty skillet and cook, scraping up any browned bits and stirring constantly, for 2 minutes. Add the red and green bell peppers and cook, stirring frequently and adding another splash of water if the skillet starts to get too brown on the bottom, until the vegetables are crisp-tender, 5 to 7 minutes. Add the garlic and ginger and cook, stirring constantly, until softened, about 1 minute.
• Return the steak to the skillet and stir to combine. Whisk the cornstarch into the sauce, then pour it into the skillet. Cook, stirring constantly, until the sauce is thick and glossy, about 2 minutes. Transfer the pepper steak to a large serving platter and top with sliced scallions and toasted sesame seeds. Serve immediately with a side of steamed rice.

PEPPER STEAK CARRIE SHERIDAN

Steps:

• Marinate sliced round steak in soy sauce marinade for 1 hour.
• Clean 4 peppers and 2 onions and slice lengthwise.
• Fry peppers, onions and 1/2 tsp salt in 2 TBS safflower oil in a large skillet until tender.
• Remove vegetables.
• Add 4 TBS safflower oil and 1 TBS water to skillet and fry meat quickly.
• Add vegetables and stir with spatula or wooden spoon, getting the good brown stuff off bottom of skillet.
• Serve over cooked rice, on a roll or in a sub sandwich.
• You can double the marinade ingredients if you want more sauce/goop -.
• The wine helps the marinade absorb so well into the meat, yet you can't taste it at all.

EASY PEPPER STEAK

Steps:

• Sprinkle meat with paprika. In a large skillet, melt butter over medium-high heat. Brown beef. Add broth and garlic. Simmer, covered, for 30 minutes. Add green peppers and onion. Cover and continue to simmer for 5 minutes. , Combine cornstarch, soy sauce and water; stir into meat mixture. Cook and stir until thickened. Gently stir in tomatoes and heat through. Serve over rice.

MARIA'S PEPPER STEAK

Steps:

• Heat olive oil in a skillet over medium heat. Cook onion, bell peppers, and garlic in oil until tender-crisp, stirring frequently. Set aside.
• Heat a large skillet over medium-high heat. Pour soy sauce, honey, and red wine vinegar in pan, then add beef. Cook beef, stirring frequently, until done, about 10 to 15 minutes. Stir in cooked vegetables, and cook another 10 to 15 minutes.

BEA ARTHUR'S TOMATO-MUSHROOMS ON TOAST/CARRIE SHERIDAN

Steps:

• Preheat toaster oven to 250 degrees.
• Melt the butter in a saute pan over medium heat.
• Add the tomatoes and mushrooms and saute until soft, about 4 minutes.
• Season to taste with the salt and pepper.
• Put some of the tomato and mushroom mixture on each piece of toast.
• Heat in the toaster oven for 2 minutes before serving.