CHINESE GREEN PEPPER STEAK RECIPES
CHINESE PEPPER STEAK RECIPE: HOW TO MAKE IT
My husband enjoys Chinese food, and he's my test kitchen judge. Thus far, there aren't many dishes he doesn't care for. Early in our marriage, I tried not to serve some of the common dishes I grew up with and have become more creative with cooking. —Shirley Claggett Melfort, Saskatchewan
Provided by Taste of Home
Categories Dinner
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a wok or skillet, stir-fry green peppers and onion in 1 tablespoon oil for 2-3 minutes. Add mushrooms; stir-fry 1 minute longer. Remove and keep warm., Season the beef with salt and pepper. In the same skillet, stir-fry the beef and garlic in remaining oil for 6-8 minutes or until no longer pink; drain., Combine the cornstarch, apple juice and water until smooth; stir into the beef mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Return the vegetables to the pan; heat through. Serve over the rice.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
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
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- In a 6-qt. electric pressure cooker, combine roast, 1/2 cup water, soy sauce and garlic. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 1 hour. When finished cooking, quick-release pressure. Add onion and peppers. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 2 minutes. When finished cooking, quick-release pressure. Press cancel. Remove beef to a cutting board., Select saute setting and adjust for high heat; bring liquid to a boil. In a small bowl, mix cornstarch, sugar, ginger and remaining water until smooth; gradually stir into vegetable mixture. Cook and stir until sauce is thickened, 1-2 minutes., Cut beef into slices. Stir gently into sauce; heat through. Serve with rice.
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