Tricolor Pepper Steak Food

TRICOLOR PEPPER STEAK

Steps:

• Heat 2 tsp of the oil in a large skillet over medium-high heat.
• Add the beef and cook until browned on all sides, about 5 minutes.
• Transfer meat with its juice to a plate (keep warm.).
• Heat the remaining 2 tsp of oil in the same skillet over medium-high heat.
• Add the peppers (cut into strips) and onion and cook, stirring occasionally for 5 minutes.
• Add the garlic and continue cooking until the peppers are softened and the onions are trasnlucent, about 5 minutes more.
• Return the beef and juices to the skillet and add the broth, wine, soy sauce and pepper; bring to a boil.
• Reduce the heat and simmer until the liquid has reduced by half, about 5 minutes.
• Stir in the dissolved cornstarch and cook until the mixture thuickens, about 2 minutes.
• Serve over rice.

TRICOLOR PEPPERS WITH BEEF

Steps:

• In small bowl combine cornstarch and water. Stir in soy sauce, honey, a splash of Tabasco and chili flakes. Heat oil in non-stick pan and add beef. Cook beef until brown. Remove to bowl. Add sesame oil and onion to pan. Saute and add garlic. Add pepper strips and saute. Add sauce mixture and stir until thickens. Add beef and toss to coat. Serve over rice.

GRILLED TRICOLOR PEPPERS

Steps:

• Coat grill with cooking spray and heat on high. Toss bell peppers, onion, oil, salt and pepper in a bowl. Grill, turning occasionally, until vegetables soften, about 15 minutes. Serve immediately.

PEPPERCORN STEAKS

Steps:

• Rub pepper over both sides of steaks. Refrigerate for 15 minutes. In an ungreased skillet, brown steaks on both sides over medium-high heat. Reduce heat to medium; add butter and garlic; cook for 4-6 minutes, turning steaks once. Add Worcestershire sauce; cook 4-6 minutes longer, turning once, or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove steaks and keep warm. , Combine wine or broth, mustard and sugar; add to the pan. Stir to loosen browned bits. Combine cornstarch and water until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the steaks.

TRICOLOR PEPPER PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, saute the peppers, onion and mushrooms in oil until tender. Stir in the vinegar, sugar, salt, basil and pepper. Drain pasta; add to vegetables and toss to coat.

TRIPLE PEPPER STEAK

Steps:

• Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 10 minutes.
• Combine sauce ingredients in a bowl.
• Place a wok over high heat until hot. Add 1-1/2 tablespoons oil, swirling to coat sides. Add garlic and ginger and cook, stirring, until fragrant, about 10 seconds. Add beef and stir-fry until no longer pink, 1-1/2 to 2 minutes. Remove meat from pan.
• Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add bell peppers and stir-fry for 1 minute. Add water and stir-fry until peppers are tender-crisp, 2 to 3 minutes. Return meat to wok and add sauce; bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.
• To serve, garnish with chili slices.