Share on ThriftyFunThis guide contains the following solutions. Have something to add? Please share your solution!
This is a very easy way to get the good flavor of Chinese food without paying the high price. It cooks up fast and can be ready in about the same length of time you'd have to wait for Chinese Take-Out or Delivery.
By Robin from Washington, IA
This preparation is a classic bistro dish and has many variations. In the past, the sauce tended to be heavy, containing large amounts of butter and cream. We prefer lighter -sauced preparations which complement the fish or meat being served. Traditionally, after cooking the steak, the pan is deglazed with cognac; I still do this on the rare occasions we have brandy but usually use red wine instead. If you've read other sauté recipes we've written, you will notice I place chopped shallots into the pan for a couple minutes before deglazing because they add depth to sauces. This recipe is quick and simple and relies on the use of highest quality ingredients.
There is a movement in New England toward raising grass fed beef, and it is worth seeking out sources. Naturally raised beef is also finding its way into meat markets. Use a tender cut such as strip sirloin which will remain tender and keep its juices during high heat cooking. Splurge on a good red wine such as a Pinot Noir from Oregon, serve the steak with sautéed mushrooms and a mixed salad and treat your guests to an easily prepared classic dish.
For four servings:
Have steaks at room temperature.
An instant reading thermometer is very helpful, but do not worry about making a small slit into the thickest part of the meat to check. Place the steaks on a platter and tent with foil to keep warm while you finish the sauce. Having the meat rest for 5 - 10 minutes will keep the juices from running our when it's sliced.
Pour the fat from the pan and add the shallots, stirring so that they soften but do not brown. Add wine or cognac and the water or broth and reduce over high heat until the alcohol has evaporated and the sauce is slightly thickened. Return any juices from the steak to the pan and add butter if using. The butter enriches the flavor and balances any acidity from the wine. Plate the steaks, dividing the sauce among them and expect request is the future for this great bistro meal.
Trim fat from steak and cut in thin strips. In medium bowl, for marinade, combine soy sauce, bouillon cube, and 1 cup hot boiling water. Stir in meat strips; cover and marinate in refrigerator overnight.
This is quite good. Heat shortening, add steak strips, garlic salt and pepper. Brown meat, add soy sauce and sugar.
Pound steak to a 1/4 inch thickness. Cut into 1/4 inch wide strips. Sprinkle meat with paprika and allow to stand while preparing other ingredients.
In a large deep skillet, season steaks, put a little bit of olive oil in pan and heat. Then brown steaks on both sides. Add vegetables and saute for 5 minutes, then add 1 cup of water. Add tomatoes, gravy and stir in well.
Cut beef into 3x1 inch strips; brown in a pan. Transfer to slow cooker. Combine next 7 ingredients; pour over beef. Cover and cook on low 5 to 6 hours.
Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.
I would like to learn how to make pepper steak.
Hi, because I'm allergic to pepper spices, I make mine with the pepper vegetable. Everybody loves it.
Go to www.cooks.com , type in "pepper steak". You'll find loads of choices!
I have a simple and easy recipe.
1 1/2 pounds London broil
3 - 4 peppers sliced thin
2 - 3 onions sliced thin
2 cans of beef gravy
2 cans of condensed soup
2 - 3 tbls of Worcestershire sauce ( or to taste )
while meat is still partially frozen, slice into thin strips. saute' the peppers and onions in a little bit of oil til soft. then remove from heat and saute the meat in the same pan for a few minutes. when almost cooked, add the vegetables, gravy, soup and Worcestershire sauce. cover and simmer about 1 1/2 hours or until tender. you can adjust the vegetables and Worcestershire sauce to your taste. this tastes almost like Chinese takeout and is really simple and quick. I also put mine in a crock pot. Enjoy
Use any cut steak. Cut in bite size pieces. I use 2 sirloin steaks. Brown steak. I also slow cook in my crock pot.
Now, in crock, put in bite size pieces of green peppers, onions. Add a big can of diced tomatoes. Add about 2 cans water from the tomato can. Might need more. To each his own. Then I add 3/4 of a small bottle of soy sauce. Add meat and slow cook low for 5-6 hours. Serve with rice.
It's never failed me yet.
Gee I don't make it like any of those already posted - I merely buy ROUND STEAK, bake it in the oven with some butter (just a pat) and then I boil rice and fry green peppers (cut up) Then I cut up the round steak, mix it in a bowl with rice and peppers, adding some of the juice from the steak, and salt and pepper to taste and that's it! My family LOVES it.
You might want to bookmark sites like allrecipes.com and similar, they all have search features to help you.