Best Pepper Steak Over Noodles Recipes

Pepper Steak Over Noodles image

Provided by Deneece Gursky

Number Of Ingredients 12

3 large red bell peppers
3 large green bell peppers
2 large vidalia onions
3 pounds beef cubes, cut into bite size chunks
5 packets of beef boullion (i use goya powdered, you can also use cubes)
3/4 c soy sauce
3/4 c ice cold water
4 t cornstarch
montreal steak seasoning
garlic powder
4 to 5 cups water
1 bag egg noodles cooked al dente

Steps:

1. Prepare peppers by cleaning out seeds
2. slice peppers into 1/2 in strips. set aside.
3. slice onions into rings, and then halve the rings. set aside
4. Put a small amount of oil in a large non stick skillet. Add beef cubes.
5. Season cubes with montreal steak seasoning
6. Now season with garlic powder
7. Fry beef cubes in skillet on high stirring occsionally until nicely browned.
8. In large pot with lid, put 4 to 5 cups water and 4 bouillion packets or cubes. Heat to dissolve bouillon. Add beef and all juices from skillet to boullion, and bring to boil, turn heat down to very low and cover tightly. Continue to cook until beef cubes are extrememly tender.
9. Add red and green peppers to beef and boullion and continue cooking till peppers are just slightly softened. (taste broth and add additional boullion and/or seasoning now)
10. Now add onions and cook till peppers and onions are crisply tender
11. in large shaker type bottle with lid, put 3/4 cup soy sauce, 3/4 cup ice cold water and cornstarch. Shake vigorously to dissolve corn starch
12. Using a whisk gently whisk soy sauce into beef and peppers, keeping heat at medium temp. as you are whisking the gravy should thicken. (add additional cold water and cornstarch mix if not yet thick enough)
13. Serve beef and peppers and onions over egg noodles or rice if you prefer. Be sure to have plenty of italian, cuban or puerto rican bread on the table for sopping up that flavorfilled gravy!! Enjoy!

PEPPER STEAK OVER CHEDDAR NOODLES image

Yield Serves 6

Number Of Ingredients 15

1/4 cup butter
1/2 lb. beef (round or sirloin) cut in strips or 1" squares.
1/8 tsp garlic powder
1/3 cup chopped onion (or cut in strips)
1 green pepper, cut in strips
1 red pepper, cut in strips
1 1-lb can tomatoes
1 beef bouillon cube
1 Tbsp cornstarch
2 Tbsp water
2 Tbsp soy sauce
1 Tsp sugar
1/2 Tsp salt
1 pkg stroganoff noodles
1 cup shredded sharp cheddar cheese

Steps:

In a large 10-inch skillet, melt the butter. Add the beef and sprinkle it with the garlic powder. Saute, stirring occasionally, until browned. Remove meat from skillet. Add the onions and peppers in the same pan and saute for 2 minutes. Return beef to skillet agong with the tomatoes and bouillon cube. If using round steak, simmer 15-20 minutes. If using sirloin, simmer 5 minutes. Blend together the cornstarch, water, soy sauce, sugar and salt. Add to meat mixture and cook, stirring constantly until thickened. Reduce heat and cook 2 additional minutes. Prepare stroganoff noodles. Drain well. Toss with 1 cup shredded sharp cheddar cheese. You may either place noodles in casserole dish and spoon the meat mixture over the casserole dish, or put the noodles directly on the plates and spoon mixture over the noodles. If placed in casserole dish, may sit in warm oven to keep hot until serving.