Steak With Three Peppers Recipes

STEAK WITH THREE PEPPERS

Steps:

• In a small bowl, combine 2 teaspoons cornstarch and sugar. Stir in 2 tablespoons soy sauce, sherry or broth, additional broth, 1 teaspoon sesame oil and hot pepper sauce until smooth; set aside. , In another bowl, combine the remaining cornstarch, soy sauce and sesame oil until smooth. Transfer to a large resealable plastic bag; add beef. Turn gently to coat; cover and refrigerate for 1 hour., Drain and discard marinade. In a large nonstick skillet or work, stir-fry beef in 1 teaspoon hot canola oil for 3 minutes or until no longer pink. Remove and keep warm. In same skillet, stir-fry the peppers, onion and ginger in remaining canola oil for 3 minutes or until vegetables are crisp-tender. Add garlic; stir 1 minute longer. , Stir reserved soy sauce mixture until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the lettuce, water chestnuts and reserved beef. Cook and stir for 1 minute or until heated through. Serve with rice if desired.

STEAK WITH BELL PEPPERS

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

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.

THREE-PEPPER STEAK

Steps:

• Cut beef in half lengthwise, then crosswise into 1/4-inch-thick slices. Set aside.
• Combine soy sauce, cornstarch, brown sugar, sesame oil and red pepper flakes in medium bowl; stir until smooth. Add beef and toss to coat.
• Heat 1 tablespoon vegetable oil in a large nonstick skillet or wok over high heat. Add bell peppers; stir-fry until crisp-tender. Remove to large bowl.
• Add 1 tablespoon vegetable oil and heat 30 seconds. Add half of beef mixture to wok; stir-fry until well browned. Remove beef to bowl with bell peppers.
• Repeat with remaining 1 tablespoon vegetable oil and beef mixture. Reduce heat to medium.
• Add onion; stir-fry about 2 minutes or until softened. Add garlic; stir-fry 30 seconds. Return bell peppers, beef and any accumulated juices to wok; cook until heated through.
• Spoon rice into serving dish; top with beef and vegetable mixture.

FLAT IRON STEAK WITH THREE PEPPER RUB

Steps:

• Stir together the paprika, salt, sugar, chili powder, chipotle powder, black pepper, garlic powder, onion powder, and cumin in a small bowl until blended. Rub the seasoning mix all over the flat iron steaks, then wrap them tightly with plastic wrap. Marinate in the refrigerator 2 to 8 hours (the longer the better).
• Preheat an outdoor grill for medium-high heat, and lightly oil grate.
• Cook the steaks on the preheated grill until cooked to your desired degree of doneness, about 4 minutes per side for medium. Allow the steaks to rest for 5 minutes in a warm location before slicing.

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.