SPICY PEPPER STEAK
"Sometimes I like to marinade the steak and seasonings the night before," writes LaDonna Reed of Ponca City, Oklahoma. This surprisingly spicy pepper steak is bursting with southwestern flair.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 servings.
Number Of Ingredients 13
Steps:
- Sprinkle beef with salt and pepper. In a large skillet, cook beef in oil until no longer pink; remove and keep warm. In the same skillet, saute green pepper and onion until tender. Add garlic; cook 1 minute longer., Dissolve bouillon in hot water; stir into skillet with tomatoes. Return beef to the pan; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until meat is tender., Combine cornstarch and cold water; stir into meat mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with noodles if desired.
Nutrition Facts : Calories 282 calories, Fat 11g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 1053mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 3g fiber), Protein 28g protein.
COLORFUL BEEF WRAPS
I stir-fry a combination of sirloin steak, onions and peppers for these hearty wraps. Spreading a little fat-free ranch salad dressing inside the tortillas really jazzes up the taste. -Robyn Cavallaro of Easton, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large nonstick skillet coated with cooking spray, saute beef, pepper and 2 tablespoons soy sauce in 2 teaspoons oil until meat is no longer pink. Remove and keep warm. , Saute the onion and garlic in remaining oil for 1 minute. Stir in the red peppers, wine and remaining soy sauce; bring to a boil. Return beef to the pan; simmer for 5 minutes or until heated through. , Spread ranch dressing over one side of each tortilla; sprinkle with lettuce, tomato and green onions. Spoon about 3/4 cup beef mixture down the center of each tortilla; roll up.
Nutrition Facts : Calories 325 calories, Fat 9g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 830mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 1g fiber), Protein 20g protein. Diabetic Exchanges
ROASTED RED PEPPERS
Need Roasted Red Peppers for a recipe? Make them at home with Ina Garten's easy recipe from Barefoot Contessa on Food Network; all you need is an oven.
Provided by Ina Garten
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 2
Steps:
- Preheat the oven to 500 degrees.
- Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
- Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.
SPICY PEPPER STEAK
Make and share this Spicy Pepper Steak recipe from Food.com.
Provided by Jennys.apple
Categories Steak
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cut beef across grain into thin strips.
- In a bowl combine soy sauce, garlic, paprika, ginger, and oil.
- Add the beef to bowl and stir to coat.
- Cover bowl and let it stand 30 min at room temperature.
- In the meantime, slice vegetables.
- In a large wok or frying pan, heat 1 Tbsp oil.
- Add the beef and cook over med/high heat until browned.
- Remove meat.
- Add vegetables (except tomatoes) to the pan.
- Cook vegetables until tender crisp.
- Return meat to the pan with the vegetables.
- Mix cornstarch with water and add to pan.
- Cook until thickened.
- Add the tomatoes and heat through.
- Add salt and pepper to taste.
- Serve over cooked rice or noodles.
ROASTED CHICKPEA WRAPS
This super-healthy vegetarian supper packs in 4 of your 5 a day, with avocados, roasted red peppers and spiced chickpeas
Provided by Miriam Nice
Categories Dinner, Lunch, Main course, Supper
Time 45m
Number Of Ingredients 11
Steps:
- Heat oven to 220C/200C fan/gas 7. Drain the chickpeas and put in a large bowl. Add the olive oil, cumin and paprika. Stir the chickpeas well to coat, then spread them onto a large baking tray and roast for 20-25 mins or until starting to crisp - give the tray a shake halfway through cooking to ensure they roast evenly. Remove from the oven and season to taste.
- Toss the chopped avocados with the lime juice and chopped coriander, then set aside until serving. Warm the tortillas following pack instructions, then pile in the avocado, lettuce, yogurt, peppers and toasted chickpeas at the table.
Nutrition Facts : Calories 489 calories, Fat 22 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 6 grams sugar, Fiber 14 grams fiber, Protein 18 grams protein, Sodium 0.8 milligram of sodium
ROASTED PEPPER & HALLOUMI WRAPS
For some fast finger food, roll up some roasted pepper and halloumi wraps
Provided by Good Food team
Categories Lunch, Main course, Side dish, Snack, Supper
Time 10m
Number Of Ingredients 9
Steps:
- Sprinkle both sides of the halloumi with the oregano. Heat the oil in a non stick frying pan, then briefly fry the halloumi on both sides until golden. Meanwhile, heat the flat breads over a naked gas flame for a few seconds on each side to warm them. (Alternatively you can do this in a large frying pan.)
- Halve the peppers (removing any stray seeds) and thickly slice, then add to the pan with the aubergine and olives. Heat through, squeeze over two of the lemon wedges and season well. To serve, divide the mixture and the parsley sprigs between the wraps, and top each with a lemon wedge for squeezing over.
Nutrition Facts : Calories 561 calories, Fat 35 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 51 grams carbohydrates, Fiber 5 grams fiber, Protein 14 grams protein, Sodium 0.91 milligram of sodium
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4.4/5 (29)Author Molly BazServings 4Estimated Reading Time 7 mins
- Place 1 lb. boneless beef short ribs on a plate or small rimmed baking sheet and freeze uncovered for 15 minutes. This makes it easier to slice.
- Finely grate 1 red Fresno chile, 1 2" piece ginger, and 4 garlic cloves into a medium bowl. (If you're sensitive to spice, maybe start with a half of a chile—you never know how hot they're going to be!) Cut 1 lime in half and squeeze juice into bowl. Cut remaining 2 limes into wedges and reserve for serving.
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5/5 (2)Estimated Reading Time 3 minsServings 2Total Time 20 mins
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Reviews 8Total Time 1 hr 5 minsEstimated Reading Time 4 mins
- To roast the peppers: Preheat oven to 550ºF. Line a sheet pan with parchment paper or a Silpat. Place peppers on pan, transfer to the oven, and roast for 30 minutes or until blistered nearly all over. Transfer peppers to a bowl, cover with plastic wrap, a bowl cover, or a damp tea towel — you want to create a sealed environment conducive to steaming. Let peppers steam for at least 20 minutes—if you wait longer, they’ll be easier to handle. When peppers are cool enough to handle, rub off their skins, remove stem, and discard seeds, saving any juices released. Transfer peppers to storage vessel, strain released juices over peppers, and store in fridge until ready to use.
- The wraps can be made in various ways. The key is to heat the tortillas first either in a dry skillet or, for a little more flavor, with a little bit of oil in the skillet. You can also use the toaster, microwave, grill, broiler, or oven. Once the tortilla is hot and pliable, spread it with hummus, then top it with the peppers, which you could tear into strips for easier eating. If you want to heat up the peppers, you could stick the pan under the broiler for a minute. Off the heat, sprinkle with herbs, then juice the limes over top.If you are using goat cheese, omit the hummus, then crumble the goat cheese over the peppers. If you are using the oven to cook a number of these, preheat it to 350ºF. Once the tortillas have been heated first (in skillet, toaster, etc.), lay them on a sheet pan, top as desired, then bake for 5 minutes, just enough for the goat cheese to soften or the hummus/peppers to warm up.
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