CHINESE PEPPER STEAK RECIPE | ALLRECIPES
A delicious meal, served with boiled white rice, that's easy and made from items that I've already got in my cupboards! My mother clipped this recipe from somewhere and it became a specialty of mine; however, I've been unable to find the original source.
Provided by Kim Wilson
Categories World Cuisine Asian Chinese
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- Slice the steak into 1/2-inch thick slices across the grain.
- Whisk together soy sauce, sugar, cornstarch, and ginger in a bowl until the sugar has dissolved and the mixture is smooth. Place the steak slices into the marinade, and stir until well-coated.
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat, and place 1/3 of the steak strips into the hot oil. Cook and stir until the beef is well-browned, about 3 minutes, and remove the beef from the wok to a bowl. Repeat twice more, with the remaining beef, and set the cooked beef aside.
- Return all the cooked beef to the hot wok, and stir in the onion. Toss the beef and onion together until the onion begins to soften, about 2 minutes, then stir in the green pepper. Cook and stir the mixture until the pepper has turned bright green and started to become tender, about 2 minutes, then add the tomatoes, stir everything together, and serve.
Nutrition Facts : Calories 311.6 calories, CarbohydrateContent 17 g, CholesterolContent 69.2 mg, FatContent 15.4 g, FiberContent 1.7 g, ProteinContent 26.1 g, SaturatedFatContent 3.4 g, SodiumContent 972.4 mg, SugarContent 9.6 g
BEEF WITH RED AND GREEN PEPPERS CHINESE STYLE RECIPE - NYT ...
Provided by Pierre Franey
Total Time 30 minutes
Yield 4 servings
Number Of Ingredients 13
Steps:
- Core and remove the seeds from the red and green peppers. Cut peppers into thin strips about 1 1/2 inches long.
- Slice the meat across the grain into thin strips 1 1/2 to 2 inches long. Place in a bowl and add the cornstarch, soy sauce and pepper flakes and 2 tablespoons of the oil. (The oil keeps the meat from sticking together while cooking.) Blend well and let stand 15 minutes.
- Heat the remaining oil in a wok or skillet large enough to hold the ingredients. When the oil is very hot add the meat and cook, stirring, about 30 seconds until separated. Drain the meat in a sieve over a bowl to catch the drippings and reserve the oil.
- Wipe out the wok and return 2 tablespoons of the oil to it. Heat the oil and add the peppers, scallions and garlic. Cook over high heat until crisp and tender, about 1 minute. Add the sugar, wine, chicken broth and salt if desired. Add the beef and cook quickly, stirring, until just heated through. Serve immediately.
Nutrition Facts : @context http//schema.org, Calories 849, UnsaturatedFatContent 59 grams, CarbohydrateContent 14 grams, FatContent 77 grams, FiberContent 3 grams, ProteinContent 25 grams, SaturatedFatContent 12 grams, SodiumContent 796 milligrams, SugarContent 6 grams, TransFatContent 0 grams
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