| Pepper Steak
Posted: 8/14/2007 11:56:22 PM | What you'll need:
1 (12 ounce) Lean Beef Sirloin Steak
1/4 Cup of Beef Broth
2-3 Tablespoons of Soy Sauce (Add more to your liking, I've found this is almost right)
2 Tablespoons of Water (We want to keep the steak moist)
1 Teaspoon of Toasted Sesame oil
1-1 1/2 Teaspoon of Crushed Red Pepper Flakes (You can get these in a shaker at your local grocery store in the spices isle, and if you couldn't tell, I like Red Pepper)
1/4 Teaspoon of Ground Ginger (Add more or less to your liking)
2 Teaspoons of Olive Oil (You can use Cooking Spray if you'd like!)
2 Cloves of Garlic (Minced)
4 Cups of Sliced Bok Choy
1 Large Sweet Red Pepper, Green Sweet Pepper or Yellow Sweet Pepper, cut into strips (I used 2 of each color)
2 Cups of hot Cooked Rice
What to do:
Cut the Beef across the Grain into strips. You may cut these in thicknesses of your choice.
For sauce:
In a Small - Medium bowl, stir together the following:
Beef Broth
Soy Sauce
Water
Sesame Oil
Crushed Red Pepper (cayenne)
Ginger
Add 1 teaspoon of Olive Oil to a large NONSTICK skillet.
Go ahead and bring this to a medium-high heat.
Add garlic; stir-fry for 15 seconds.
Add Bok Choy; stir-fry for 1 minute.
Add pepper strips; stir-fry for 2 to 3 minutes more or until the vegetables are a crisp-tender. Then, remove the vegetables from the skillet.
Add remaining 1 teaspoon Olive Oil to skillet
Then, add the beef; stir-fry for 2 to 3 minutes or until the beef is done. (Don't drain the beef's juices)
Push beef from center of skillet and stir the sauce; add to the center of the skillet. Cook and stir until thickened and bubbly.
Return the vegetables to the skillet, and stir them to coat with sauce. (Feel free to add more of the soy sauce, crushed red pepper, or ginger to get more flavor!)
Cook about 2 minutes more or until it is heated through. (Be sure to try a pepper strip or two to make sure they are cooked enough)
Go ahead and serve this with rice! Pour the sauce over the rice if you'd like!
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| Pepper Steak
Posted: 8/15/2007 8:38:41 AM | Awww yeah! Got happy, happy when I saw the Bok choy...smokin' ! | |
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| Pepper Steak
Posted: 8/15/2007 8:46:22 AM | pinky, i noticed you like asian food huh?...you really are my girl!...i worked in a chinese takeout for 9 years...lol...ever try shrimp with green pepper and tomato?...GOOD stuff... | |
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| Pepper Steak
Posted: 8/15/2007 9:06:00 AM | Looks fabulous! Thanks for sharing!  | |
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| Pepper Steak
Posted: 8/15/2007 1:30:19 PM | Yeppers Playsnice...Ooooo that dish sounds grooovy! I could hurt myself on that!
This young man can cook! | |
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| Pepper Steak
Posted: 8/15/2007 1:39:26 PM | | I agree...sounds loverly! | |
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| Pepper Steak
Posted: 8/15/2007 1:45:20 PM | Thank you PinkPuppies!
I'll post some more today!  | |
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| Pepper Steak
Posted: 9/22/2007 10:26:26 AM | My Mom used to make it the same way except she used alot more peppers and also she made a spicier version by also putting jalepenos (fresh) in it also very very good. | |
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| Pepper Steak
Posted: 5/18/2008 12:06:23 AM | Here's a version of the Steak au Poivre (Pepper Steak) if you're pressed for time.
All you'll need is a lemon, some butter, fresh ground pepper, and of course, a grilling steak.
Have your cast-iron frying pan as hot as can be and sprinkle a pinch or two of salt across the surface.
Cook the steak to medium rare which should be approximately three minutes on high, flip it, and then four on medium heat.
After it's cooked to your liking, smear a dallop of butter on top of the steak, squeeze some lemon juice over it, and grind some pepper atop to taste.
I like to enjoy my pepper steak with mashed potatoes, steamed broccoli, and three to four pints of Guiness!
Quick and easy! Bon appetite! | |
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| Pepper Steak
Posted: 5/18/2008 2:37:12 PM | You can also make it with the canned (softened) green pepper corns.
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| Pepper Steak
Posted: 5/18/2008 5:17:28 PM | | wow thanks. I love pepper steak. This sounds like a really good recipie. | |
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| Pepper Steak
Posted: 5/18/2008 9:40:00 PM | TRY THIS!
STEAK AU POIVRE
From, Gourmet | January 2006; originally published 1955
Ingredients
4 (3/4- to 1-inch-thick) boneless beef top-loin (strip) steaks (8 to 10 oz each)
1 tablespoon kosher salt
2 tablespoons whole black peppercorns
1 tablespoon vegetable oil
1/3 cup finely chopped shallots
1/2 stick (1/4 cup) unsalted butter, cut into 4 pieces
1/2 cup Cognac or other brandy
3/4 cup heavy cream
Preparation
Preheat oven to 200°F.
Pat steaks dry and season both sides with kosher salt.
Coarsely crush peppercorns in a sealed plastic bag with a meat pounder or bottom of a heavy skillet, then press pepper evenly onto both sides of steaks.
Heat a 12-inch heavy skillet (preferably cast-iron) over moderately high heat until hot, about 3 minutes, then add oil, swirling skillet, and sauté steaks in 2 batches, turning over once, about 6 minutes per batch for medium-rare.
Transfer steaks as cooked to a heatproof platter and keep warm in oven while making sauce.
Pour off fat from skillet, then add shallots and half of butter (2 tablespoons) to skillet and cook over moderately low heat, stirring and scraping up brown bits, until shallots are well-browned all over, 3 to 5 minutes.
Add Cognac (use caution; it may ignite) and boil, stirring, until liquid is reduced to a glaze, 2 to 3 minutes. Add cream and any meat juices accumulated on platter and boil sauce, stirring occasionally, until reduced by half, 3 to 5 minutes. Add remaining 2 tablespoons butter and cook over low heat, swirling skillet, until butter is incorporated. Serve sauce with steaks.
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