BIRDS EYE PEPPER RECIPES
QUICK AND EASY PEPPER STEAK RECIPE - READY IN 20 MINUTES!
Pepper steak is quick, easy and perfect to whip up any night of the week. Strips of beef and bell peppers are stir fried in a wok to create a delicious main dish, ready in no time! I love it with brown rice, but cauliflower rice would also be great on the side.
Provided by Gina
Categories Dinner
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 4
Number Of Ingredients 9
Steps:
- Slice beef into thin slices with the grain. Cut each strip across the grain about 1" long so you have small thin slices. Place in a bowl and add 4 tsp of soy sauce, 1 tbsp of rice wine, 1 tsp cornstarch and black pepper.
- In a small bowl, mix 3 tbsp soy sauce, 1 tbsp water and 2 tsp cornstarch. Set aside.
- Heat the wok on high heat. Swirl in 2 teaspoons of the oil and add the beef spreading evenly in the wok. Cook undisturbed for 20 seconds letting the beef brown. Using a spatula, stir meat, cooking another 2 minutes. Transfer to a plate.
- Add remaining teaspoon of oil to wok, add peppers and onions and cook about 4 to 5 minutes. Return beef to the wok, add the sauce and red pepper flakes and stir fry about 30 seconds until slightly thickened.
Nutrition Facts : ServingSize 1 /4th of recipe, Calories 187 kcal, CarbohydrateContent 12 g, ProteinContent 22 g, FatContent 6 g, CholesterolContent 54 mg, SodiumContent 668 mg, FiberContent 2 g, SugarContent 3 g
STEAK SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME
Meet the Cook: One of the nice things about this thick soup is you can make it in an afternoon without too much fuss. I've found that it's good for soccer-practice evenings - with our sons 18, 17 and 9, we have gotten accustomed to many of those! -Mary Dice, Chemainus, British Columbia
Provided by Taste of Home
Categories Lunch
Total Time 02 hours 05 minutes
Prep Time 20 minutes
Cook Time 01 hours 45 minutes
Yield 6 servings.
Number Of Ingredients 18
Steps:
- In a Dutch oven, melt butter over medium heat; add oil. Brown beef and onion. Combine flour, paprika, salt and pepper; sprinkle over beef and mix well. Stir in stock and water. Add bay leaf, parsley, celery leaves and marjoram. Bring to a boil; reduce heat and simmer, covered, about 1 hour or until tender. , Add the potatoes, carrots and celery. Simmer, covered, for 30-45 minutes or until vegetables are tender and soup begins to thicken. Stir in tomato paste; simmer, uncovered, 15 minutes or until heated through. Discard bay leaf.
Nutrition Facts : Calories 319 calories, FatContent 13g fat (4g saturated fat), CholesterolContent 56mg cholesterol, SodiumContent 1112mg sodium, CarbohydrateContent 21g carbohydrate (5g sugars, FiberContent 4g fiber), ProteinContent 30g protein.
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