BEST-EVER PEPPER STEAK

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Nutrition Information (per serving):

INGREDIENTS:

INSTRUCTIONS:

  1. To prepare the sauce, place the soy sauce, rice wine vinegar, brown sugar, and cornstarch in a medium bowl. Whisk to combine and set aside.
  2. Heat a tablespoon of oil in a large skillet over high heat. Once the oil is hot, add the flank steak into the skillet. Season with salt and cook for about 8 minutes or until both sides are seared. Once cooked through, transfer the flank steak onto a plate.
  3. In the same skillet, add the remaining tablespoon of oil followed by the green bell peppers. Cook for about 4 minutes until tender. Add in the garlic and ginger. Stir and cook until aromatic.
  4. Add the beef back to the skillet. Pour the prepared sauce over and cook for about 12 minutes, stirring until the sauce is glossy.
  5. When done, remove from the heat. Serve over cooked white rice and enjoy!

This Crockpot Pepper Steak Recipe is a simple and delicious dish that will save you time and effort on busy weeknights. The tender and flavorful beef combined with the fresh bell peppers creates a perfect balance of taste and texture. Plus, the added benefit of cooking it in a slow cooker means you can set it and forget it, allowing you to focus on other things while dinner cooks. Give this recipe a try and see how it becomes a favorite in your household!

As for equipment, you will need a slow cooker or crockpot, a large skillet, and basic kitchen tools such as a whisk, measuring cups and spoons, and a knife and cutting board for preparing the ingredients.

cube steak with onion gravy

Ingredients:

1 1/2 pounds cubed steak

1/3 cup flour

1/2 teaspoon garlic salt

1/2 teaspoon black pepper

1/2 cup Vegetable oil

1 large onion, sliced

1 (14-ounce) can of beef broth

1 package dry onion soup mix

DIRECTIONS:

Combine flour, garlic salt, and black pepper in a pie plate or shallow dish. Dredge both sides of cubed steak in flour mixture.

Heat oil in a large skillet (preferably cast iron) over medium-high heat. Add steak (cooking in 2 batches if necessary).

Cook 5 minutes per side. Remove steak from skillet and set aside.
If you want to thicken the gravy some, add a few teaspoons of leftover flour from dredging the steak to the drippings in the pan.

Add onion, broth, and onion soup mix to the drippings in the pan. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan.

Bring to a simmer and cook until the onions are soft.
Return steak to pan to warm. Serve with mashed potatoes.

Ribeye Steak with asparagus

Ingredients:

• 1 (24-ounce) 2-inch-thick rib-eye steak, at room temperature

• Kosher salt and freshly ground black pepper to taste

• 1 tablespoon canola oil

• 3 tablespoons of unsalted butter

• 3 garlic cloves, crushed

• 3 sprigs fresh thyme

• 2 sprigs of fresh rosemary

Directions :

Using paper towels, pat the sides of the steak dry; Generously season with 1 1/4 teaspoon salt and 1/2 teaspoon pepper, warmth a medium cast-iron frying pan on medium-high heat To very hot, about 2-3 min ; Adding canola oil.

Place the steak in the center of the skillet and cook, turning every 2-3 minutes, until a dark crust forms on both sides, about 12-14 minutes.

Reduce the heat to medium-low. Pushing steak to 1 side of pan; Add the butter, garlic, thyme, and rosemary to the opposite side of the skillet, tilting the pan toward the butter and cooking it until the butter is frothy, about 30 seconds to 1 minute.

Working with caution, pour the butter over the steak for 1-2 minutes, turning it over once, until the internal temperature reaches 120 degrees Fahrenheit for medium rare, or until the desired softness. Permit it rest 16 min prior cutting.

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