CHINESE PEPPER STEAK
1 lb. sirloin steak
1/2 c. soy sauce
1 tsp. sugar
2 lg. tomatoes
1/2 tsp. ginger
2 lg. green peppers
1/4 c. olive oil
1 clove garlic, sliced fine
2 tbsp. cornstarch
1 tbsp. soy sauce
Slice beef into very thin strips. Pour 1/2 cup soy sauce and sugar over meat and marinate for 1/2 hour. Meanwhile cut green peppers and tomatoes into 1 inch cubes.
Heat oil in skillet, add garlic and ginger. After 1 minute, remove garlic. Add meat and its liquid and saute for 6 minutes. Add tomatoes and green peppers and saute for 3 minutes. Add cornstarch mixed with 1 tablespoon soy sauce. Add to mixture and gently stir for another minute. Entire cooking period takes 10 minutes over medium heat. Serve with rice or noodles (Chinese noodles).
OR
CHINESE GREEN PEPPER STEAK
1 1/2 lbs. sirloin steak, 1 inch thick
1/4 c. vegetable oil
1 clove garlic, minced
1 tsp. salt
1 tsp. ground ginger
1/2 tsp. pepper
2 lg. onions, thinly sliced
1 tbsp. cornstarch
1/4 c. water
1 (8 oz.) can sliced water chestnuts, drained
1/2 c. beef broth, diluted
1/4 c. soy sauce
1/2 tsp. sugar
3 lg. green peppers, sliced
4 green onions, chopped, optional
Hot cooked rice
Partially freeze steak; slice diagonally across the grain into 3 x 1/8 inch strips. Heat oil in a large skillet; saute garlic, salt, ginger and pepper until garlic is golden. Add steak, and cook 5 minutes or until browned. Remove meat. Add sliced onion, and cook 5 minutes.
Combine cornstarch and water; mix well. Return meat to skillet, add cornstarch mixture, water chestnuts, broth, soy sauce, and sugar. Simmer until sauce thickens. Stir in green pepper; cook 5 minutes. Add green onions, if desired. Serve over hot cooked rice. Yield: 6-8 servings.
OR
CHINESE PEPPER STEAK
1 1/2 lb. sirloin steak, 1" thick
1/4 c. pure vegetable oil
1 clove garlic, crushed
1 tsp. salt
1 tsp. ground ginger
1/2 tsp. pepper
3 lg. green peppers, sliced (2 1/2 c.)
2 lg. onions, thinly sliced (2 c.)
1/4 c. soy sauce
1/2 tsp. sugar
1/2 c. beef bouillon
1 can (6 oz.) water chestnuts
1 tbsp. cornstarch
1/4 c. cold water
4 green onions, cut in 1" pieces
Hot cooked rice
Freeze steak for at least 1 hour. (It's easier to slice.) When ready to cook, cut into 1/8 inch thick slices. Heat oil in skillet; add garlic, salt, ginger and pepper. Saute until garlic is golden. Add steak slices, brown lightly for 2 minutes; remove meat. Add green peppers and onions. Cook for 3 minutes. Return beef to pan; add soy sauce, sugar, bouillon, water chestnuts and cornstarch dissolved in cool water and sauce thickens. Serve over hot rice. Serves 8.
JM
CHINESE PEPPER STEAK
1.5 lbs sirloin steak; sliced thinly
2 green bell peppers; cut into bite-sized pieces
1 yellow onion; cut into bite-sized pieces
1 can diced tomatoes; drained
2 cups water
1/4 cup vegetable oil
1/2 teaspoon ground ginger
1 teaspoon garlic salt
1 tablespoon granulated sugar
2 tablespoons corn starch
4 tablespoons soy sauce
Heat oil in a large skillet until very hot. Add the meat and stir-fry until nicely browned. Add the onion, water, garlic salt, and ginger. Bring mixture to a boil, cover and cook for about 5 minutes. Add the bell peppers, cover, and cook about 5 more minutes, or until the peppers are tender. Add the tomatoes.
Combine the sugar, corn starch, and soy sauce in a bowl and whisk together until well combined. Add this mixture to the meat and pepper mixture and bring to a boil. Continue to cool, uncovered, until the sauce thickens.
Serve over steamed rice.Any good recipe for chinese pepper steak?
CHINESE PEPPER STEAK
1.5 lbs sirloin steak; sliced thinly
2 green bell peppers; cut into bite-sized pieces
1 yellow onion; cut into bite-sized pieces
1 can diced tomatoes; drained
2 cups water
1/4 cup vegetable oil
1/2 teaspoon ground ginger
1 teaspoon garlic salt
1 tablespoon granulated sugar
2 tablespoons corn starch
4 tablespoons soy sauce
Heat oil in a large skillet until very hot. Add the meat and stir-fry until nicely browned. Add the onion, water, garlic salt, and ginger. Bring mixture to a boil, cover and cook for about 5 minutes. Add the bell peppers, cover, and cook about 5 more minutes, or until the peppers are tender. Add the tomatoes.
Combine the sugar, corn starch, and soy sauce in a bowl and whisk together until well combined. Add this mixture to the meat and pepper mixture and bring to a boil. Continue to cool, uncovered, until the sauce thickens.
Serve over steamed rice.
Chinese Stir-fry Pepper Steak
1 1/4 lb. round steak, sliced in thin diagonal pieces
2 tbsp. olive oil
2 tbsp. onion, minced
1 clove garlic, minced
2 lg. green peppers, sliced
1/2 c. celery, sliced
1/2 c. beef consomm茅
3 tbsp. cornstarch
2 tbsp. water
Beef consomm茅
1 tsp. soy sauce
Sear round steak in olive oil.
Add onion, garlic, green pepper, celery and 1/2 c beef consomm茅. Cover pan, reduce heat and cook 5 minutes.
Add cornstarch which has been mixed in 2 tbsp. water. Stir rapidly and add consomm茅 for smooth sauce.
Add soy sauce and simmer 5 minutes. Serve over boiled riceAny good recipe for chinese pepper steak?
try cooks.com they have really good recipes. i found one example. See site below for details.
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