STEAK TOPPED WITH PEPPERS AND ONIONS
We really enjoyed this steak -- and it was also a great way to use up the Thai chili sauce I had in the fridge. We served this with baked potatoes and salad. Recipe source: Bon Appetit (November 2008)
Provided by ellie_
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375-degrees F.
- In a large bowl or marinating dish whisk together marinade ingredients (chili sauce - ginger); add steaks, turn to coat. Let stand at room temperature for 15 minutes, turning occasionally.
- In an oven-proof skillet (I used my heavy cast iron skillet), heat 1/2 tablespoon of the vegetable oil over medium high heat.
- Scrape marinade off of steaks (reserving it in the bowl) and salt and pepper steaks. Add steaks to skillet and cook until browned (3-5 minutes). Turn steaks and transfer skillet to oven. Roast until cooked to desired doneness (5-10 minutes). Transfer steaks to a cutting board - let rest 10 minutes.
- Meanwhile, in another skillet heat remaining oil (1 tablespoon) over medium high heat. Add onions and bell peppers and cook stirring until crisp-tender (3-5 minutes). Stir in green onions and remaining marinade. Bring to a boil and stir in cilantro.
- Cut steaks in half cross-wise and divide among 4 plates, spooning vegetables over top of steaks.
Nutrition Facts : Calories 401.5, Fat 27.2, SaturatedFat 9.6, Cholesterol 114.8, Sodium 570.8, Carbohydrate 6.6, Fiber 2, Sugar 3.2, Protein 31
STEAK WITH BELL PEPPERS
Get ready to sizzle...red peppers, onion, garlic and strips of beef sirloin make a tasty stove-top dish that the whole family will enjoy.
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned, stirring often. Remove the beef from the skillet. Pour off any fat. Heat the remaining oil in the skillet over medium heat. Add the peppers and onion and cook until the vegetables are tender, stirring occasionally. Add the garlic and oregano to the skillet and cook and stir for 1 minute. Return the beef to the skillet. Stir in the concentrated broth and water and cook until the beef is cooked through.
EASY PEPPER STEAK
We live on the eastern edge of the Sand Hills here in Nebraska, where most folks are ranchers. This popular pepper steak recipe is tasty as well as colorful. -Carolyn Butterfield, Atkinson, Nebraska
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 365 calories, Fat 4g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 465mg sodium, Carbohydrate 48g carbohydrate (5g sugars, Fiber 4g fiber), Protein 32g protein.
ONION AND PEPPER SMOTHERED ROUND STEAK
Provided by Food Network
Categories main-dish
Time 1h45m
Yield 5 cups beef and gravy, about 6 servings
Number Of Ingredients 20
Steps:
- Combine the meat with the Essence and flour in a mixing bowl and toss to combine.
- Heat the oil in a large cast iron Dutch oven or high-sided skillet over medium-high heat and brown the meat, in batches, until browned on all sides, 4 to 5 minutes. Add 2 cups of the chicken broth and stir, scraping the bottom and sides of the pan to loosen any browned particles. Add the onions, bell peppers, salt, cayenne, and black pepper. Cook, stirring frequently, for 6 to 8 minutes, or until the vegetables are wilted. Reduce the heat to medium. Cover and cook, stirring occasionally, for 15 minutes. Add the remaining cup of broth and continue to cook, uncovered, for about 1 hour longer, or until the meat is very tender and the gravy is thickened and flavorful. Add the parsley and serve immediately over white rice, if using.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William Morrow, 1993.
MIXED-PEPPER STEAK WITH ONIONS
Categories Beef Onion Stir-Fry Quick & Easy Steak Bell Pepper Fall Soy Sauce Gourmet
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Stir together soy sauce, cornstarch, and 1/3 cup water in a cup.
- Pat steak dry and sprinkle with salt and pepper. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Stir-fry half of steak until browned but still pink inside, about 4 minutes. Transfer to a bowl with a slotted spoon and repeat with remaining steak, adding 1 tablespoon oil to skillet.
- Add remaining tablespoon oil to skillet and stir-fry bell peppers, onion, and garlic, until onion is golden, 6 to 7 minutes. Stir in remaining 2 tablespoons water and cook, covered, 3 minutes. Return steak to skillet, then stir in cornstarch mixture. Bring to a boil and cook, stirring, 2 minutes.
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