Best Asian Pepper Steak Recipes

Asian Pepper Steak image

Provided by By Inspired Taste

Categories Entree

Time 15m

Yield 4

Number Of Ingredients 14

1 lb beef top sirloin (about 1/2-inch thick), trimmed
1 tablespoon Gold Medal™ all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
2 bell peppers, seeded, sliced
1 onion, sliced
2 cloves garlic, finely chopped
1 tablespoon packed brown sugar
3 tablespoons soy sauce
2 teaspoons toasted sesame oil
12 cherry tomatoes, halved
1 1/2 cups hot cooked rice
1 green onion, thinly sliced

Steps:

Slice beef into thin 2-inch-long strips; place in medium bowl. Add flour, salt and pepper; toss until beef is coated with flour.
Heat wok or 12-inch skillet over medium-high heat. Add 1 tablespoon of the vegetable oil. Add beef; cook and stir 3 to 4 minutes or until browned. Remove beef from wok. Add remaining tablespoon vegetable oil, the bell peppers and onion; cook and stir 2 to 3 minutes or until vegetables begin to sweat.
Return beef to wok; add garlic. Cook 2 to 3 minutes, stirring occasionally.
In small bowl, stir together brown sugar, soy sauce and sesame oil until brown sugar is dissolved.
Add sauce and cherry tomatoes to beef and vegetables; stir. Cook 2 to 3 minutes or until sauce is thickened, beef is cooked to desired doneness, and vegetables are tender.
Divide rice and pepper steak among 4 bowls. Top with green onion.

Nutrition Facts : ServingSize 1 Serving

Asian Steak Topped with Bell Pepper Stir-Fry image

Provided by Bon Appétit Test Kitchen

Yield Makes 4 servings

Number Of Ingredients 10

2 tablespoons Thai-style chili sauce*
1 1/2 tablespoons soy sauce
2 teaspoons balsamic vinegar
2 teaspoons grated peeled fresh ginger
2 10- to 12-ounce New York steaks
1 1/2 tablespoons vegetable oil, divided
1 medium onion, halved, sliced
2 medium red bell peppers, cut into
4 green onions, chopped
1/2 cup chopped fresh cilantro

Steps:

Preheat oven to 375°F. Whisk chili sauce, soy sauce, balsamic vinegar, and ginger in medium bowl; add steaks and turn to coat. Let marinate at room temperature 15 minutes, turning occasionally.
Heat 1/2 tablespoon vegetable oil in large ovenproof skillet over medium-high heat. Scrape most of marinade off steaks and back into bowl. Sprinkle steaks with salt and pepper; add to skillet and cook until browned, about 3 minutes. Turn steaks over and transfer skillet to oven. Roast until cooked to desired doneness, about 5 minutes longer for medium-rare. Transfer steaks to cutting board; let rest 10 minutes.
Meanwhile, heat remaining 1 tablespoon vegetable oil in heavy medium skillet over medium-high heat. Add onion and bell peppers; sauté until crisp-tender, about 3 minutes. Add green onions and all remaining marinade from steaks. Bring to boil. Stir in cilantro. Cut steaks crosswise in half. Divide steaks among 4 plates. Spoon vegetables over steaks and serve.
*A sweet-hot Thai-style condiment used in marinades and sauces; available in the Asian foods section of some supermarkets and at Asian markets.

ASIAN STEAK TOPPED WITH BELL-PEPPER STIR FRY image

Yield 4 Servings

Number Of Ingredients 10

2 tablespoons Thai-style chili sauce*
1 1/2 tablespoons soy sauce
2 teaspoons balsamic vinegar
2 teaspoons grated peeled fresh ginger
2 10- to 12-ounce New York steaks
1 1/2 tablespoons vegetable oil, divided
1 medium onion, halved, sliced
2 medium red bell peppers, cut into 1/2-inch-thick strips
4 green onions, chopped
1/2 cup chopped fresh cilantro

Steps:

# Preheat oven to 375°F. Whisk chili sauce, soy sauce, balsamic vinegar, and ginger in medium bowl; add steaks and turn to coat. Let marinate at room temperature 15 minutes, turning occasionally. # Heat 1/2 tablespoon vegetable oil in large ovenproof skillet over medium-high heat. Scrape most of marinade off steaks and back into bowl. Sprinkle steaks with salt and pepper; add to skillet and cook until browned, about 3 minutes. Turn steaks over and transfer skillet to oven. Roast until cooked to desired doneness, about 5 minutes longer for medium-rare. Transfer steaks to cutting board; let rest 10 minutes. # Meanwhile, heat remaining 1 tablespoon vegetable oil in heavy medium skillet over medium-high heat. Add onion and bell peppers; sauté until crisp-tender, about 3 minutes. Add green onions and all remaining marinade from steaks. Bring to boil. Stir in cilantro. Cut steaks crosswise in half. Divide steaks among 4 plates. Spoon vegetables over steaks and serve. # *A sweet-hot Thai-style condiment used in marinades and sauces; available in the Asian foods section of some supermarkets and at Asian markets.

Pepper Steak is a tasty asian style dish served on a bed of white rice! image

Provided by @MakeItYours

Number Of Ingredients 13

1 Small Onion (Sliced)
1 Bell Pepper (Sliced (I used half of a Red 7 half of a Green For Color))
2 Tablespoon Vegetable oil (For Cooking )
1 lb. Round steak, Sirloin or Venison Steaks ( Sliced very thin)
2 Tablespoon Soy Sauce
1 Tablespoon Sugar
1 teaspoon Corn Starch
1/2 teaspoon Garlic Powder
1/4 teaspoon Ground Ginger
dash Salt and Pepper
3 Tablespoon Soy Sauce
1 Tablespoon Corn Strach
1 1/2 Tablespoon Sugar

Steps:

Pre cut your steak and your vegetables; set aside in separate dishes.
Mix your soy, corn starch, sugar and spices; pour over steak and place in refrigerator until ready for use.
Mix all Ingredients for your glaze together and set aside.
Using a Large skillet; heat 1 T. of oil over medium high heat. Toss in your vegetables and cook for 3-5 minutes. ( until starting to brown) Remove and set aside.
Heat your other Tablespoon of oil in the same skillet over medium high heat. Add your meat and cook thru for about 5-7 minutes until starting to brown.
Add Vegetables back in as well as your glaze and cook for 1-2 minutes just until thickened. Remove from heat.
Serve over a bed of white Rice.