Best 4 Beef Pepper Steak Recipes

Indulge in the tantalizing flavors of Beef Pepper Steak, a culinary masterpiece that combines tender beef, vibrant bell peppers, and a symphony of aromatic spices. This delectable dish is not only a feast for the taste buds but also a visual delight, with the vibrant colors of the peppers adding a pop of vibrancy to your plate. Embark on a culinary journey as we explore two enticing variations of this classic recipe: the traditional Beef Pepper Steak and the tantalizing Black Pepper Beef. Each recipe offers a unique twist on this beloved dish, ensuring an unforgettable dining experience. So, gather your ingredients, fire up your stove, and prepare to tantalize your taste buds with the irresistible allure of Beef Pepper Steak.

Here are our top 4 tried and tested recipes!

BEEF PEPPER STEAK

Beef Pepper Steak image

This makes a tasty, extremely tender pepper steak. Try serving with salad, tomatoes and French fries.

Provided by Marla

Categories 100+ Everyday Cooking Recipes

Time 1h30m

Yield 2

Number Of Ingredients 7

Ingredients

12 black peppercorns, coarsely ground
2 tablespoons tamari
1 clove garlic, minced
1 pinch white sugar
1 pinch salt
10 ounces beef filet
2 tablespoons butter

Steps:

In a small, nonporous bowl, combine the peppercorns, tamari, garlic, sugar and salt. Add the beef filet and coat well on all sides. Cover and marinate in the refrigerator for 1 hour.
Melt butter in a medium saucepan over medium high heat. Place the beef filet in the pan and saute for 6 to 8 minutes per side, or until internal temperature reaches at least 145 degrees F (65 degrees C).

Nutrition Facts : Calories 533.2 calories, Carbohydrate 5.9 g, Cholesterol 131.2 mg, Fat 44.4 g, Fiber 1.8 g, Protein 27.9 g, SaturatedFat 20.6 g, Sodium 1235.7 mg, Sugar 0.9 g

ONION 'N PEPPER BEEF STEAK SANDWICHES

Onion 'n Pepper Beef Steak Sandwiches image

This is a nice sandwich where you can also use leftover meat. You can make it as spicy as you choose by varying the amount of the jalapenos. To reduce the heat of the jalapenos remove the membranes and seeds.

Provided by lazyme

Categories Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

8 ounces beef round tip steaks, cut into 1/4-inch slices
2 teaspoons vegetable oil
1 small onion, cut into 1/4-inch wedges
1 medium jalapeno pepper, cut into rings
1 small garlic clove, crushed
1/8 teaspoon salt, if desired
2 kaiser rolls, split
1/4 cup tomatoes, chopped

Steps:

Heat oil in large nonstick skillet over medium-high heat.
Add onion, jalapeño pepper and garlic; stir-fry 3 to 4 minutes or until lightly browned.
Remove from skillet; reserve.
Add beef round tip steaks to same skillet; cook over medium-high heat 1 to 2 minutes, turning once.
Do not over cook.
Season with salt, if desired.
Place equal amounts of beef on roll bottoms; top with equal amounts of reserved onion mixture and tomato.
Cover with roll tops.

CUMIN BEEF PEPPER STEAK AND BROWN RICE

Cumin Beef Pepper Steak and Brown Rice image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 18

Ingredients

1 cup brown rice or brown and wild rice blend
Chicken stock
1 1/2 pounds flank steak
1 tablespoon whole cumin seeds or 1 rounded tablespoon ground cumin
1 tablespoon whole Sichuan peppercorns or 2 teaspoons ground Sichuan pepper
2 tablespoons ginger and garlic stir-fry oil or peanut oil
2 tablespoons ginger and garlic stir-fry oil or peanut oil
4 cloves garlic, chopped
2 to 3 small dried whole red chiles* or 1 tablespoon chile paste, such as sambal oelek
2 green bell peppers or large green mild frying peppers, seeded and thinly sliced
One 2- to 3-inch stick cinnamon
One 1-inch piece fresh ginger, peeled and ground
1 portobello mushroom, cleaned and sliced
1 onion, chopped
1/2 cup dry sherry
1 bunch scallions or spring onions, cut on the bias
1/4 cup tamari or aged soy sauce
Handful cilantro leaves

Steps:

Cook the rice using chicken stock according to the package directions. Wait to heat the pan for the stir-fry until the rice is 10 minutes from being ready to eat.
Cut the meat lengthwise into 2 thin steaks, then wrap in plastic wrap and place in the freezer for 10 minutes to firm it up for thin slicing.
Toast the cumin and peppercorns in small skillet then grind in a spice mill.
Very thinly slice the meat on an angle, against the grain into bite-size pieces.
Heat a large skillet over high heat with the stir-fry oil. When the oil ripples and smokes, add the meat and cook until browned. Remove the meat and add the garlic, chiles, peppers, cinnamon, ginger, mushrooms, onions and toasted spices. Stir-fry until tender-crisp, 2 to 3 minutes. Add the sherry. Add the scallions to the skillet with the beef, then toss with the soy sauce and cilantro. Serve with rice.

PEPPER STEAK SALAD WITH MANGO, AVOCADO AND JALAPENO VINAIGRETTE (NEW DYNAMIC BEEF DISHES)

Pepper Steak Salad with Mango, Avocado and Jalapeno Vinaigrette (New Dynamic Beef Dishes) image

Provided by Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 to 3 jalapeno peppers
1 to 2 teaspoons ground black pepper
2 boneless beef top loin (strip) steaks, cut 3/4-inch thick (about 8 ounces each)
2 tablespoons fresh lime juice
1 tablespoon coarsely chopped fresh cilantro leaves
1 tablespoon water
1/4 teaspoon salt
3 tablespoons extra-virgin olive oil
8 cups mixed salad greens
1 mango, cut into 1/4-inch slices
1/2 small avocado, cut lengthwise into 8 slices
Salt
1 shallot, very thinly sliced and separated into rings
2 tablespoons shaved firm Cotija cheese or Parmesan

Steps:

Preheat charcoal grill to medium heat.
Place the jalapeno peppers on grill over medium, ash-covered coals. Grill uncovered, for about 11 to 13 minutes or until evenly blistered and blackened. Place in a food-safe plastic bag; close bag. Let stand 10 to 15 minutes until skins are loosened.
Press black pepper evenly onto beef steaks. Place steaks on grill over medium, ash-covered coals. Grill, uncovered, 10 to 12 minutes for medium rare to medium doneness, turning occasionally. Remove from grill and let stand while preparing vinaigrette.
Meanwhile prepare Jalapeno Vinaigrette:
Remove and discard skins, seeds and membranes from jalapeno peppers. Place peppers, lime juice, cilantro, water and salt in food processor container. Cover and pulse on and off until combined. With motor running, slowly add oil through opening in cover, processing until well blended.
Arrange salad greens on serving platter. Fan the mango and avocado slices over greens.
Carve steaks into slices and season with salt, to taste. Arrange over salad. Top with shallots and drizzle with vinaigrette. Sprinkle with cheese.

Tips:

For the best results, use a good quality steak. A flank steak or skirt steak works well.
Cut the steak against the grain into thin strips. This will help it cook evenly and make it more tender.
Marinate the steak for at least 30 minutes. This will help to tenderize it and add flavor.
Cook the steak over high heat. This will help to sear the outside and lock in the juices.
Don't overcook the steak. It should be cooked to medium-rare or medium, depending on your preference.
Serve the steak with your favorite sides, such as mashed potatoes, rice, or vegetables.

Conclusion:

Beef pepper steak is an easy and delicious dish that can be made in just 30 minutes. It's perfect for a weeknight meal or a casual dinner party. The steak is tender and flavorful, and the peppers and onions add a nice crunch and sweetness. Serve it with your favorite sides, such as mashed potatoes, rice, or vegetables, and you have a complete and satisfying meal. So, next time you're looking for a quick and easy dinner idea, give beef pepper steak a try. You won't be disappointed!