Pepper Steak Soup Recipes

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 SOUP

Steps:

• 1. NOTE: I cooked my steak and onions and then bell peppers in batches as not to overload my soup pot. You want to slightly brown your peppers while cooking them quickly so that they hold their texture, if you overload the pot, they will get mushy before they get slightly caramelized. I season my peppers each time I place a batch in the soup pot with granulated garlic and Mrs. Dash.
• 2. Slice beef and onions into strips then into bite size pcs. Place in a large soup pot with a little olive oil on high heat and begin to brown stirring often. Season with granulated garlic, Mrs. Dash and black pepper. Once they are mostly brown add 1 tsp of reduced sodium teriyaki sauce and 1/2-1 tsp cumin, mix and continue to cook for a few minutes more, remove from pot and set aside.
• 3. While meat is cooking slice bell peppers and cut into same size as you did steak and onion. Once you have removed steak from pot add a little more olive oil, a couple handfuls of peppers. Season with a little granulated garlic and Mrs. Dash and stir OFTEN to slightly brown, remove from pot and repeat until all peppers are slightly cooked.
• 4. To empty soup pot add 1/3 c butter and 1/3 c of flour, mix to make a roux. Add 4 c of rich beef stock stirring constantly. Make sure there are no lumps in sauce. Add 1 tbsp. of A-1 sauce for flavor and 1 tsp of Kitchen Bouquet for color. Add steak and peppers back in, stir, and remove from heat. Salt to taste.

O'CHARLEY'S PEPPER STEAK SOUP

Steps:

• Melt butter or margarine in a small stockpot or Dutch oven set over.
• medium-high heat. When butter foams, add onions, green pepper and
• celery.
• Stir to coat. Cook 4 to 5 minutes, or until vegetables begin to soften
• and.
• brown. Add flour, and cook 2 to 3 minutes more, stirring often.
• When flour smells "nutty" and is browned, add water. Cover, and bring
• to a.
• boil. Add bouillon cubes. Stir until blended.
• Add half-and-half, potatoes, black pepper and cayenne pepper. Simmer 15
• to.
• 20 minutes. Add steak chunks; simmer 10 minutes. Mix cold water with.
• cornstarch. Add to soup; cook to thicken. Mixture will be almost thick.
• enough to eat with a fork, and salty from the bouillon cubes. (Do not
• add.
• extra salt.).

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.

STEAK SOUP

Steps:

• Melt butter and oil in a large skillet over medium heat until the foam disappears from the butter, and stir in the steak cubes and onion. Cook and stir until the meat and onion are browned, about 10 minutes. While beef is cooking, mix together flour, paprika, salt, and pepper in a bowl. Sprinkle the flour mixture over the browned meat, and stir to coat.
• In a large soup pot, pour in the beef broth and water, and stir in the parsley, celery leaves, bay leaf, and marjoram. Stir in beef mixture, and bring to a boil. Reduce heat to medium-low, cover the pot, and simmer, stirring occasionally, until meat is tender, about 45 minutes.
• Mix in the potatoes, carrots, celery, tomato paste, and corn; bring the soup back to a simmer, and cook uncovered, stirring occasionally, until the vegetables are tender and the soup is thick, 15 to 20 minutes. Remove bay leaf and serve hot.

AUTHENTIC PEPPER POT SOUP

Steps:

• Place the tripe or other meat that you have selected to use in a saucepan, and cover with water. Bring to a boil, and turn off the heat. Allow the meat to cool a bit in the water, and then drain and rinse. Cut into 1/4 inch pieces.
• In a large heavy kettle, saute the bacon until clear. Add the onion, celery, leeks, parsley, and green peppers; saute until tender.
• Stir in beef stock, thyme, marjoram, cloves, red pepper flakes, bay leaf, and black pepper. Bring the kettle to a boil, and turn down to a simmer. Cook, covered, until meat is very tender, about 2 hours.
• Add the diced potato and carrots, and cook for an additional 20 minutes.
• Prepare the roux by stirring the flour into the melted butter or margarine, and cooking for a moment on the stove. When the soup is done to your liking, stir in the roux. Simmer, stirring all the while, until the soup thickens a bit. Correct the seasonings.

STEAKHOUSE SOUP

Steps:

• Combine all ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 8-10 hours or until steak and potatoes are tender. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.