PEPPER BEEF RECIPE RECIPES

Name: Pepper Beef
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 tablespoon soy sauce; 1 tablespoon garlic, minced; 1/4 teaspoon red pepper flakes (feel free to use more); 1 lb tenderloin or 1 lb rib eye steak; 2 tablespoons peanut oil or 2 tablespoons vegetable oil, divided; 1 small red bell pepper, cut into thin strips; 1 small yellow bell pepper, cut into thin strips; 1 small red onion, but into thin strips; 1/4 cup stir-fry sauce; 2 tablespoons rice wine or 2 tablespoons dry white wine; 1/4 cup coarsely chopped fresh parsley; hot cooked white rice (optional) or Chinese egg noodles (optional)

PEPPER BEEF RECIPE - FOOD.COM - FOOD.COM - RECIPES, FOOD ...

Pepper Beef Recipe - Food.com - Food.com - Recipes, Food ... image

This goes together so easily for a quick week day dinner. Flavor combination was just right for us. Cook time does not include the marinade.

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon soy sauce
1 tablespoon garlic, minced
1/4 teaspoon red pepper flakes (feel free to use more)
1 lb tenderloin or 1 lb rib eye steak
2 tablespoons peanut oil or 2 tablespoons vegetable oil, divided
1 small red bell pepper, cut into thin strips
1 small yellow bell pepper, cut into thin strips
1 small red onion, but into thin strips
1/4 cup stir-fry sauce
2 tablespoons rice wine or 2 tablespoons dry white wine
1/4 cup coarsely chopped fresh parsley
hot cooked white rice (optional) or Chinese egg noodles (optional)

Steps:

Combine soy sauce, garlic and pepper flakes in medium bowl.
Cut beef lengthwise in half, then crosswise into thin slices.
Toss beef with soy sauce mixture and marinade for at least 30 minutes (or overnight).
Heat wok or large skillet over medium-high heat.
Add 1 tablespoon oil and heat until hot.
Add half of beef mixture.
Stir-fry until beef is barely pink in center.
Remove.
Repeat with remaining beef mixture.
Remove and set aside.
Heat remaining 1 tablespoon oil in wok and add bell peppers and onion.
Reduce heat to medium.
Stir-fry 6-7 minutes until vegetables are crisp-tender.
Add stir-fry sauce and wine.
Stir-fry 2 minutes or until heated through.
Return beef along with any accumulated juices to wok and heat through.
Sprinkle with parsley and serve over rice, if desired.

Nutrition Facts : Calories 372.8, FatContent 26, SaturatedFatContent 8.6, CholesterolContent 76, SodiumContent 549.1, CarbohydrateContent 9.2, FiberContent 1.2, SugarContent 2.6, ProteinContent 23.3

PEPPER BEEF RECIPE | MYRECIPES

Pepper Beef Recipe | MyRecipes image

This quick entrée is equally tasty with just one type of bell pepper.

Provided by Linda Lau Anusasananan

Yield 4 servings (serving size: 1 cup beef mixture and 3/4 cup rice)

Number Of Ingredients 12

Ingredients

¾ pound flank steak, trimmed
2 tablespoons low-sodium soy sauce
1 tablespoon Shaoxing (Chinese rice wine), dry sherry, or sake
1 teaspoon sugar
½ teaspoon freshly ground black pepper
2 tablespoons canola oil, divided
1 cup vertically sliced yellow onion
1?½ tablespoons minced garlic
1 cup thinly sliced red bell pepper strips (about 1 medium)
1 cup thinly sliced green bell pepper strips (about 1 medium)
½ teaspoon salt
3 cups hot cooked short-grain rice

Steps:

Cut steak across grain into 1/4-inch slices; cut slices into 1/2-inch-wide strips. Cut strips into 3-inch-long pieces. Combine steak pieces, soy sauce, wine, sugar, and black pepper.
Heat a 14-inch wok over high heat. Add 1 tablespoon oil to wok, swirling to coat. Add onion and garlic to wok; stir-fry 30 seconds or until onion begins to brown. Add red and green bell peppers to wok; stir-fry 2 minutes or until crisp-tender. Spoon bell pepper mixture into a large bowl.
Add 1 1/2 teaspoons oil to wok, swirling to coat. Add half of steak mixture to wok; stir-fry 1 minute or until browned. Add cooked steak mixture to bell pepper mixture. Repeat procedure with remaining 1 1/2 teaspoons oil and remaining steak mixture. Return steak mixture to wok; sprinkle with salt. Stir-fry 1 minute or just until heated. Serve over rice.
Wine note: When it comes to wine, this simple beef recipe needs care because green bell peppers can make many red wines taste green and weedy, while soy sauce can make reds taste hollow. So choose a wine with a lot of fruitiness and berry flavors. A great choice is traditional Beaujolais—especially one of the cru Beaujolais such as Moulin-à-Vent. The Georges duBoeuf Beaujolais Moulin-à-Vent (Flower Label) 2006 from Burgundy, France, is $ —Karen MacNeil

Nutrition Facts : Calories 422 calories, CarbohydrateContent 50.6 g, CholesterolContent 28 mg, FatContent 12.5 g, FiberContent 3.6 g, ProteinContent 23.2 g, SaturatedFatContent 2.4 g, SodiumContent 613 mg

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