Best Beef Shreds With Green Pepper Recipes

BEEF AND PEPPER STIR-FRY

Steps:

• Add all the marinade ingredients to the beef in a bowl, mix well, and set aside for 30 minutes at room temperature.
• When you're ready to cook, place a wok over high heat until it's almost smoking, then add the oil. Sear the beef until it's just browned but still a little rare. Turn off the heat while you transfer the beef to a separate bowl. Leave any oil/fat in the wok.
• Heat the wok back up over medium-high heat and add the garlic and peppers. Stir-fry for 20 seconds, then spread the Shaoxing wine around the wok to de-glaze it.
• Stir-fry for another 20 seconds and add the beef back to the wok along with any juices from the bowl. Add salt, sugar, light soy sauce, dark soy sauce, and white pepper. Turn the heat back up to high and stir-fry for another 1 to 2 minutes, or until the peppers turn darker.
• If you like more sauce, add the chicken stock to further de-glaze the wok and reduce the liquid slightly. The cornstarch from the marinade will help thicken the sauce. Plate and serve immediately with rice.

SLOW COOKER ITALIAN CHUCK ROAST WITH PEPPERS AND ONIONS

Steps:

• Season roast liberally with onion powder, garlic powder, salt, and pepper on all sides.
• Heat a pan over medium-high heat until scorching hot. Add olive oil. Sear beef until brown on all sides, holding up roast to get all edges, 5 to 10 minutes. Transfer roast to the slow cooker. Deglaze the pan by pouring in broth and scraping up browned bits. Add Worcestershire sauce. Pour mixture over the roast in the slow cooker.
• Add tomatoes, pepperoncini peppers and their juice, garlic, and Italian seasoning to the slow cooker. Turn roast over a few times to coat. Cover slow cooker and cook on High power for 4 hours.
• Add green bell peppers and onion to the slow cooker, tossing to incorporate. Continue cooking on High power 1 more hour.
• Shred beef and season with salt and pepper to taste. Let beef and sauce sit in the slow cooker on Warm until ready to serve.
• Meanwhile, toast hoagie rolls, if desired. Top rolls with shredded beef and add provolone cheese to each.

SHREDDED BEEF WITH PEPPERS AND ONIONS

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.

GREEN PEPPER STEAK

Steps:

• Mix cornstarch, soy sauce and water until smooth. In a large skillet, heat 1 tablespoon oil over medium-high heat; stir-fry beef until browned, 2-3 minutes. Remove from pan., Stir-fry onions, celery and pepper in remaining oil 3 minutes. Stir cornstarch mixture; add to pan. Bring to a boil; cook and stir until thickened and bubbly, 1-2 minutes. Stir in tomatoes and beef; heat through. Serve with rice.

ITALIAN BEEF AND GREEN PEPPER SANDWICHES

Steps:

• Trim excess fat from beef. Heat oil in 10-inch skillet over medium-high heat. Cook beef in oil about 10 minutes, turning occasionally, until both sides are brown.
• Place beef in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients except bell peppers and bread; pour over beef.
• Cover and cook on low heat setting 8 to 10 hours or until beef is tender.
• Remove beef to cutting board; cut into thin slices.
• Skim fat from beef juices in cooker if desired. Stir bell peppers into juices. Cover and cook on high heat setting 15 minutes. Return beef slices to cooker.
• Place 2 slices of bread on each plate. Spoon beef mixture over bread.

BEEF SHREDS WITH GREEN PEPPER

Steps:

• 1. Remove membrane from flank steak.
• 2. If it is a thick slab of meat, slice with grain into thin sheet about 1/4 inch thick.
• 3. Slice across grain into matchsticks about 2 1/2 inch long.
• 4. Halve and core bell pepper; scald pepper halves until color turns bright green; plunge in cold water to stop cooking process.
• 5. Slice pepper thinly to match cooked meat.
• 6. Peel and quarter garlic clove; add to peanut oil.
• 7. Mix sauce ingredients.
• 8. Stir-frying: Heat wok as hot as possible.
• 9. Add garlic and 1/2 the oil; stir; remove garlic when it browns.
• 10. Add salt to oil; stir.
• 11. Add half of flank steak; toss and stir briskly to coat with oil and prevent scorching of meat.
• 12. When meat begins to shrivel, remove to platter.
• 13. Rinse wok; reheat; add rest of oil.
• 14. Stir-fry remaining meat.
• 15. Add peppers, sauce, other beef; toss briskly for about 1 minute until sauce evaporates.
• 16. Serve.
• 17. Arrange on serving platter around beef and peppers.

BEEF AND PEPPERS

Steps:

• Heat oil in skillet, brown beef on all sides. Add the garlic and continue to cook for 2 minutes. Add onion, peppers and broth; cover and simmer 20 minutes. , Combine water and cornstarch; stir into broth. Cook and stir until gravy is thick and shiny. Add seasonings. Serve over hot cooked rice.