Best Beef Shreds With Green Pepper Recipes

Stir-Fried Shredded Beef With Peppers image

Provided by Chef on the coast

Categories Peppers

Time 1h10m

Yield 4 cups, 4-6 serving(s)

Number Of Ingredients 13

1 lb boneless beef sirloin or 1 lb round steak
1 tablespoon cornstarch
2 teaspoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon white pepper
2 medium bell peppers
3 green onions
2 teaspoons cornstarch
1 teaspoon water
2 teaspoons soy sauce
1/2 teaspoon sesame oil
3 tablespoons vegetable oil
1 teaspoon ground ginger

Steps:

Trim fat from beef steak.
Cut beef into very thin strips.
Toss beef, 1 TBSP cornstarch, 2 tsp oil, the salt and pepper in ziploc bag. Refrigerate at least 30 minutes.
Cut bell peppers into thin strips.
Cut green onions into 1 inch pieces.
Mix 2 tsp cornstarch, water, soy sauce and sesame oil. Set aside.
Heat skillet or wok until very hot.
Add 3 TBSP vegetable oil; rotate skillet to coat bottom.
Add beef and ginger. Stir-fry 1 minute or until meat is browned.
Add bell peppers; stir-fry 1 minute.
Stir in cornstarch mixture; cook and stir 15 seconds or until thickened.
Stir in green onions.
Serve over hot rice.

Nutrition Facts : Calories 393.1, Fat 30.2, SaturatedFat 8.6, Cholesterol 76, Sodium 522.4, Carbohydrate 7.2, Fiber 1.4, Sugar 1.8, Protein 22.8

Stir-Fried Shredded Beef with Green Pepper image

Number Of Ingredients 14

1 pound boneless beef sirloin steak or round steak
1 tablespoon cornstarch
2 teaspoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon white pepper
6 shallots
1 , large green bell pepper
2 teaspoons cornstarch
1 teaspoon sugar
1 tablespoon water
2 teaspoons mushroom soy sauce
1/2 teaspoon sesame oil
3 tablespoons vegetable oil
1 teaspoon finely chopped ginger root

Steps:

Trim fat from beef steak cut beef lengthwise into 2-inch strips. Cut strips crosswise into 1/4-inch slices. Stack slices cut lengthwise into thin strips. Toss beef, 1 tablespoons cornstarch, 2 teaspoons vegetable oil, the salt and white pepper in medium bowl. Cover and refrigerate 30 minutes.Cut shallots into thin slices. Cut bell pepper into thin strips. Mix 2 teaspoons cornstarch, the sugar, water, soy sauce and sesame oil. Heat wok until very hot. Add 3 tablespoons vegetable oil tilt wok to coat side. Add beef and gingerroot stir-fry 1 minute. Add shallots and green pepper, stir-fry 1 minute. Stir in cornstarch mixture cook and stir 15 seconds or until thickened.4 or 5 servingsFrom "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

Shredded Beef with peppers and onions image

Provided by Lynn Socko

Categories Vegetables

Time 50m

Number Of Ingredients 11

4 c shredded beef
1 red bell, and green bell, sliced
1 c mushrooms, sliced, opt
1 tsp ea. of crushed black pepper and granulated garlic
BROWN GRAVY
3 c beef stock
1 c water
1/4 Tbsp cornstarch
1/2 tsp ea. black pepper and coarse sea salt
1 tsp worcestershire sauce
1/4 tsp kitchen bouquet

Steps:

1. Prepare your favorite mashed potato recipe. (Can also use rice or pasta).
2. Add a little olive oil (2 tablespoons) to a skillet and simmer peppers and onions on low heat till tender. If using fresh mushrooms, add about the last 5 minutes of cooking time. Add salt, pepper and granulated garlic. Heat together for about 5 min. Remove from pan.
3. Heat 3 c. of beef broth. Mix together 1 c of cold water mixed with 1/4 c of cornstarch (make sure all lumps are removed), add to hot broth with 1 tsp. of worcestshire sauce, 1/4 tsp black pepper, and 1/2 tsp. coarse sea salt. Add 1/4 tsp. of Kitchen Bouquet for a darker, richer, color. Simmer till thickened.
4. After gravy has thickened, return peppers and shredded beef back to gravy. Mix well. Serve over mashed potatoes, rice or pasta.