Ditch take-out. This pepper steak is so quick, easy and delicious, you can make it right at home–in less than 30 minutes!

There’s nothing more tasty and easy than pepper steak.

Quick and tasty meal

Loads of people order this from Chinese take-out and I always wondered why when you can make it so much better at home!

I know the meat has that “special” texture when you get it from the restaurant, but if you want one extra step in the recipe and have a bit more time, you can get the answer to how they do it in my Beef & Broccoli post.

Lovely with jasmine rice

The restaurant uses the cheaper cut of meat for their pepper steak, so tenderizing is a must if it’s to be quickly cooked. I made this with sirloin, which is tender to begin with so if you use sirloin, you don’t have to tenderize.

Enjoy every bite!

However, if you want to use a cheaper cut like chuck or round, then follow the directions in the linked post above.

Ready in under 30 minutes

The flavor of this meal is enhanced when served with jasmine rice. I really suggest you use it with this, but in a pinch plain white rice will do.

Print Recipe Add to Recipe Box Go to Collections

Pepper Steak

There’s nothing more tasty and easy than pepper steak.

Prep Time10 minutes mins

Cook Time10 minutes mins

Total Time20 minutes mins

Course: beef, Everyday Meals, Slow Cooker

Cuisine: American

Keyword: pepper steak, steak recipe

Servings: 4

Calories: 274kcal

Author: Judith Hannemann

Ingredients

• 1 lb sirloin steak cut in thin slices
• 1/2 cup green bell pepper cut in 1-inch squares
• 1/2 cup red bell pepper cut in 1-inch squares
• 1/2 cup sliced mushrooms
• 1 small onion sliced about 1/8-inch thick
• 1 clove garlic minced
• 2 tbsp oil
• 1/2 cup water

SEASONING/THICKENING

• 1 tbsp brown sugar
• 1/4 tsp dark sesame oil optional
• 2 tbsp soy sauce
• 2 tbsp cornstarch
• 1/4 cup water

Instructions

• Mix the seasoning/thickening ingredients in a small bowl; set aside.
• Heat a large skillet over medium-high heat. Add the oil and heat.
• Add the sliced meat. Cook over medium-high heat until the meat is browned on all both sides.
• Add the garlic, onion and mushrooms. Cook until onion just begins to get soft–about 5 minutes.
• Add the peppers and the 1/2 cup water. Bring to boil, reduce heat to low. Cover and cook for 5 minutes, or until peppers are crisp-tender and are bright colors.
• Stir the seasoning/thickening mixture so everything is blended well. Add to the beef/pepper mixture in the skillet and cook until thickened and juice begins to bubble.
• Serve over jasmine rice.

Nutrition

Serving: 1serving | Calories: 274kcal | Carbohydrates: 12g | Protein: 27g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 69mg | Sodium: 574mg | Potassium: 557mg | Fiber: 1g | Sugar: 6g | Vitamin A: 652IU | Vitamin C: 41mg | Calcium: 38mg | Iron: 2mg

Copyright © Judith Hannemann aka The Midnight Baker 2015. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

The post Pepper Steak appeared first on The Midnight Baker.

Simply delicious beef and pepper dish reminiscent of pepper steak and orange beef, but a lot tastier! Three methods of preparation given.

This meal takes pepper steak to the next level!

It was originally a pressure cooker recipe that I adapted from a book I had gotten with an old Cook’s Essentials pressure cooker.  It works just fine in a pressure cooker if that’s the way you want to go with this.

Since most pressure cooker meals can be adapted to slow cookers with simple liquid and time adjustments, that’s how I went with it this time and I also wanted to test my brand-new Ninja 4-in-1 cooker!

Ninja 4-in-1 in green

One thing I have been told and observed for myself is that the Ninja cooks hotter and faster than a conventional slow cooker.  So if you want to try one of these appliances out, I suggest you keep an eye on whatever you want to slow cook because it’ll probably be done in 2/3 of the time.  My “muse” Shirley W will cook most things which call for LOW/8 hours about 5 hours in her Ninja.

This particular recipe was done (meaning the meat) in 2 hours on HI instead of the usual 3-4 on the same setting on a conventional cooker.

And since this is so adaptable, you can do it stovetop if you don’t want the wait–and it’s ready in less than 30 minutes–because it’s essentially a stir fry.  Only thing with stovetop is you need to have a much better cut of meat than one you’d use in a slow cooker or pressure cooker.  I recommend sirloin steak, because it’s tender, flavorful and often on sale!

If you want, you can add a fourth pepper color–orange.  I chose not to here because I was going to garnish with orange slices–which I forgot LOL, but it’s still gorgeous with the three varieties and you can even take that down to two if you want to economize.  Just use the red and green.  My store had all the colors on sale for the same price this week, which is why I got all extravagant and mixed it up nicely.

Super delicious and colorful too

This would probably be SUPER with pork as well, so feel free to substitute that for the beef if you want.

I prefer this less saucy, so I use 1/2 the sauce ingredients when I make this in any of the methods listed.

Print Recipe Add to Recipe Box Go to Collections

Slow Cooker Orange Beef & Fire Peppers

Simply delicious beef and pepper dish reminiscent of pepper steak and orange beef, but a lot tastier! Three methods of preparation given.

Prep Time10 minutes mins

Cook Time8 hours hrs

Total Time8 hours hrs 10 minutes mins

Course: beef, skillet dinners, Slow Cooker

Cuisine: American

Keyword: beef recipe, slow cooker beef

Servings: 4

Calories: 724kcal

Author: Judith Hannemann

Ingredients

• 2 lbs beef round shoulder or sirloin*, cut in 1/2-inch slices
• 2 tbsp minced garlic
• 2 tbsp oil for frying

SAUCE

• 2 cups orange juice
• 1 1/2 tbsp orange zest
• 6 tbsp soy sauce
• 1 tbsp dark sesame oil
• 2 beef stock cubes
• 1/4 cup sugar

VEGGIE COMBO

• 1 medium green bell pepper cut in strips
• 1 medium yellow bell pepper cut in strips
• 1 medium red bell pepper cut in strips
• 1 medium onion sliced
• 8 oz fresh mushrooms sliced

SEASONED FLOUR

• 1 cup flour
• 1 tsp salt
• 1/2 tsp pepper

TO THICKEN

• 2-3 tbsp cornstarch
• 4-5 tbsp water

Instructions

• *Use sirloin or any tender cut of beef for stovetop method
• Mix seasoned flour ingredients and coat the meat with it.
• Mix the orange juice, soy sauce, sesame oil, sugar, stock cubes and orange zest in a small bowl. You can use one-half of each of these ingredients if you don’t want it overly saucy–I only use 1/2 the amount. Set aside.
• Slow Cooker/Ninja Method:
• Set Ninja to “Stovetop High” and let it heat for a few minutes. If using slow cooker, heat a large, heavy skillet over medium-high heat. Add oil.
• Brown meat well. Add garlic. Add the orange juice mixture. If browning in the skillet, scrap up all the brownie bits at the bottom of the skillet (deglazing) and add entire contents to slow cooker.
• Cover Ninja or slow cooker. Set to HI/Slow Cooker on the Ninja or HI on a regular slow cooker. Cook for about 3-4 hours in the regular slow cooker, about 3 in the Ninja (Ninja cooks a little hotter than a conventional slow cooker).
• For the Slow Cooker add the mushrooms, onions and peppers. Cover and cook for 15-30 minutes, depending on how crisp you like your bell peppers.
• For the Ninja, set it back to Stovetop/High and add the mushrooms, onion and peppers. Stir frequently until peppers are to desired crispness. I cooked about 5 minutes because I like my peppers pretty crisp.
• I did not have to thicken the sauce in the Ninja, but if you desire a thicker sauce, then add the cornstarch/water mixture–just enough to make it as thick as you want. Heat through and cook for 1 additional minute
• For Pressure Cooker:
• Brown meat in skillet as directed in the slow cooker method, unless your pressure cooker has a browning function, then proceed as for Ninja method.
• Add the orange juice mixture, seal and cook on HIGH/MEAT/15psi for 8 minutes. Let pressure drop naturally.
• Add the veggies, seal and cook on MEDIUM/VEGGIES/10 psi for 4 minutes. Release the pressure valve (electric model) or for stovetop pressure cookers, IMMEDIATELY place under running cold water to release the pressure.
• If thickening the sauce is desired, then add only as much cornstarch/water mixture (while stirring) to make the desired consistency.
• Stovetop Method:
• Brown meat as for regular slow cooker method.
• Add the veggies and stir fry until they are desired crispness.
• Add the orange juice mixture, bring to boil–add the cornstarch/water mixture, stirring constantly until mixture bubbles.

Nutrition

Serving: 1person | Calories: 724kcal | Carbohydrates: 67g | Protein: 61g | Fat: 23g | Saturated Fat: 5g | Cholesterol: 141mg | Sodium: 2708mg | Potassium: 1540mg | Fiber: 4g | Sugar: 28g | Vitamin A: 1349IU | Vitamin C: 187mg | Calcium: 97mg | Iron: 8mg

Slow Cooker Orange Beef & Fire Peppers

Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

Follow The Midnight Baker’s board Midnight Baker’s Slow Cooker Recipes on Pinterest.

The post Slow Cooker Orange Beef & Fire Peppers appeared first on The Midnight Baker.

Sweet and Spicy Pepper Steak

Sriracha sauce really kicks up this ordinary pepper steak.  Bold flavors and a different twist on an old standard

This was an AllRecipe‘s project for July in conjunction with the Bird’s Eye® folks using their Recipe Ready® frozen veggies.

I know they recommend this particular blend for fajitas and Mexican-style dishes, but this was just perfect for pepper steak!

The original recipe on the site was quite basic.  I wanted something a bit more flavorful, so I tweaked this and tweaked it a great deal.  It’s re-birth is more like a pepper steak come noodle bowl.  At any rate, it’s delicious.  This could definitely be made without the meat, making it vegetarian.  The Udon noodles are thick and chewy and so satisfying, meat would not be missed here.

Sweet and Spicy Pepper Steak

Sweet and Spicy Pepper Steak

———————————————————————————
Disclaimer:
I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with Allrecipes.com. 

Products received from advertiser are only used for experienced-based reviews on The Midnight Baker. The reviews, content and opinions expressed in this blog are purely the sole opinions of The Midnight Baker. This blog was written in support of Bird’s Eye and their Recipe Ready frozen vegetable blends.

The post Sweet and Spicy Pepper Steak appeared first on The Midnight Baker.