Home Forums Forum Recipes Beef Recipes PEPPER STEAK VARIATIONS

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    1-2 lbs round steak
    1 medium onion
    2 cloves garlic
    1 large green bell pepper
    1 small can tomato sauce
    olive oil
    2 cups water
    2 tablespoons sherry or dry red wine

    Trim all fat from steak, cut into small chunks and put aside. Use
    cusinart or chop onion and garlic into tiny pieces. Brown the onion
    and garlic in two tablespoons of the olive oil in a heavy skillet.
    Remove from pan and put steak in and turn heat up high and brown
    steak well. Remove steak from pan and add the wine or Sherry and
    boil down to evaporate, add water and scrape the pan to get the
    brown etc. mixed well with the water. Add the steak and browned
    onion/garlic. Add 1/2 to full can of the tomato sauce depending on
    your taste, it steak isn’t covered with the liquid, add more water.
    Let simmer for several hours, (adding water if too much evaporates)
    keep a cover on the skillet, but leave it slightly cracked to allow
    steam to escape.

    One hour into the cooking, remove one cup of liquid and reserve
    for later use. Taste steak occasionaly till very tender, then add
    mushrooms and pepper strips to mixture and let it cook till they
    are tender/crisp. At the time you add the last two ingredients
    mix 2-4 tablespoons of corn- starch with the reserved liquid (which
    should have cooled by this time) and slowly add this mixture to
    the pepper steak to thicken the dish and cook at least (bubbling)
    10 min. serve over rice


    Pepper Steak
    1/2 c oleo
    2 lb beef steak, cut in strips
    1/4 t garlic salt
    1/2 c onions, chopped
    2 green peppers, cut in strips
    1 lb tomatoes, canned
    1 beef boullion cube, crushed
    1 T cornstarch
    1/4 c water
    3 T soy sauce
    1 t sugar
    1 t salt

    In skillet melt oleo, add beef strips and sprinkle w/garlic salt.
    Saute. Stirring occasionally until browned. Remove meat from pan, add
    onions & peppers, saute for 2 minutes. Return meat along w/tomatoes
    and boullion. If using round steak, simmer 30-40 minutes. Blend
    cornstarch, water, soysauce, sugar & salt, add to meat mixture to
    thicken, stirring constantly. Cook 2 additional minutes. Serve over
    rice or mashed potatoes.


    2 pounds beef sirloin, cut into 2 inch strips
    garlic powder to taste
    3 tablespoons vegetable oil
    1 cube beef bouillon
    1/4 cup hot water
    1 tablespoon cornstarch
    1/2 cup chopped onion
    2 large green bell peppers, roughly chopped
    1 (14.5 ounce) can stewed tomatoes, with liquid
    3 tablespoons soy sauce
    1 teaspoon white sugar
    1 teaspoon salt
    Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
    Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
    Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.


    1 lb. beef chuck or round steak
    1/4 c. soy sauce
    1 clove garlic
    1 1/2 tsp. fresh ginger or 1 tsp.
    1/4 c. salad oil
    1 c. green onion, thinly sliced
    1 c. red or green peppers, cut in 1 inch slices
    2 stalks celery, sliced thin
    1 tbsp. cornstarch
    1 c. water
    2 tomatoes, cut in wedges

    Cut beef across grain into 1/8 inch strips. Combine soy sauce, garlic, ginger. Add beef. Toss and set aside. Prepare vegetables. Heat oil. Add beef and cook until browned. (Taste meat – if it is not tender, cover and simmer 30-40 minutes over low heat.) Add vegetables; cook until tender, about 10 minutes. Mix cornstarch with water. Add to meat mixture and cook until thickened. Add tomatoes and heat through. (Serves 4.)



    1 1/2 lbs. round steak
    1/2 c. tomato catsup
    1 1/2 tbsp. flour
    1 or 2 bouillon cubes
    2 tbsp. soy sauce
    1 1/2 c. water
    Salt & pepper
    1 med. onion, sliced
    1 (4 oz.) can mushrooms
    Sliced green peppers

    Cut steak in strips or serving size pieces. Brown lightly in hot skillet in small amount of oil. Remove meat; add mixture of catsup, flour, bouillon, soy sauce and water to skillet. Simmer for about 5 minutes. Return meat to skillet. Cover and cover over gentle heat until steak is tender, about 1 1/2 hours. Add salt and pepper to taste, onion slices, mushrooms and peppers. Cover and steam until vegetables are just tender. Serve with steamed rice.



    2 tbsp. cornstarch
    1 tbsp. soy sauce
    3 tbsp. sherry
    1 1/2 tbsp. vegetable oil
    1 garlic clove, crushed
    1 lb. beef, cut in thin slices (top
    round steak)
    1 c. beef bouillon
    1 c. green pepper, cut in thin slices
    1/4 tsp. powdered ginger

    Combine cornstarch, soy sauce, and water or sherry and set aside. Heat pan. Add oil and garlic. When garlic turns brown, remove. Add beef and saute until brown. Add bouillon; continue to cook for approximately 30 seconds. Add cornstarch mixture. Cook, stirring, until sauce thickens. Add pepper and ginger. Heat until all ingredients are piping hot. 4 servings.



    2 lbs. ground chuck
    4 beef bouillon cubes
    4 green peppers, sliced in strips
    1 (14 oz.) can fancy Chinese
    vegetables, drained
    3 tsp. cornstarch
    1/2 c. soy sauce
    2 c. hot water
    5 med. onions, quartered
    1 (4 oz.) can mushrooms, drained
    Pepper to taste
    4 c. cooked rice

    Brown meat in pan. Add soy sauce, bouillon cubes and water, let simmer about 5 to 10 minutes while cooking rice. Add green peppers and onions. Cook until they start to soften. Stir in Chinese vegetables, mushrooms and pepper and heat through. Just before serving, stir in cornstarch to thicken. Serve over rice. Makes 6 to 8 servings.



    4 beef tenderloin or sirloin steaks
    4 tbsp. green peppercorns (you may
    substitute black peppercorns)
    1 sm. onion, chopped fine
    1 tbsp. butter
    1 tsp. salt
    2/3 c. heavy cream
    3 tbsp. beef stock
    3 tbsp. cognac or brandy

    Crush the peppercorns and mix with the onions. Press mixture into both sides of the steaks. Heat a heavy skillet over moderately high heat. Add butter. When butter begins to brown, add the steaks. Brown well on 1 side, then turn and brown the other side. Sprinkle lightly with salt. Remove steaks to a dish and keep warm. Add the cream to the skillet. Scrape up the brown bits. Cook until reduced. Add the beef stock and cook another minute. Strain sauce and reserve. Wipe out the skillet and reheat it. Return the steaks to the hot skillet. Pour the cognac over the steaks and ignite. Add the cream mixture and cook for 1 or 2 minutes. Serve immediately.



    3 tbsp. oil
    1 beef round steak, 1 inch thick 2
    1 tbsp. flour
    2 stalks celery, sliced
    1 onion, sliced
    1 c. water
    1/2 tsp. salt
    1/8 tsp. pepper
    2 green peppers, cut into bite-size

    Brown steak in oil in large skillet over medium high heat. Remove to 8×12 inch baking dish. Stir flour into drippings, stirring constantly until flour is dark brown. Add celery and onions. Cook until tender. Add water, salt and pepper. Bring to boil. Pour over steak. Cover with aluminum foil. Bake at 350 degrees for 1 1/4 hours. Add green pepper. Bake additional 15 minutes or until steak is tender.



    1/8 c. cooking oil
    1 lb. round steak, cut into 1/8 in.
    strips (easier to cut when
    partially frozen)
    1 med. onion
    1 green pepper
    1 carrot
    1 celery stalk
    1 c. broccoli
    1 c. cauliflower
    3 tbsp. cornstarch (or 6 tbsp. flour)
    dissolved in 1 1/2 c. cold water
    and 6 tbsp. soy sauce
    3 tsp. sugar
    3 tsp. garlic spice
    1 tsp. black pepper

    Slice all vegetables and set aside. Preheat oil in wok or electric skillet at 325 degrees. Add meat and brown quickly, stirring constantly. Remove meat and throw vegetables in wok or skillet to stir fry. Again, stir constantly. Remove vegetables after 2 to 3 minutes. (They should be barely cooked). Add cornstarch mixture to wok and stirring constantly, add sugar, garlic and pepper. When sauce is thickened and clear, add cooked vegetables and meat and heat through 2 minutes. Serve over hot rice. 4 to 6 servings.

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