Red And Green Pepper Steak With Brown Rice Or Whole-Wheat Fettuccine Recipe

1 1/2 lbs London broil, 1 1/2-inches thick
1 green bell pepper
1 red bell pepper
1/4 cup canola oil
1 clove garlic, minced
2 medium tomatoes, coarsely chopped
1 1/4 cups beef broth
1 cup chopped onion
2 tbsp cornstarch
1 tbsp Worcestershire sauce
6 tbsp soy sauce
1/4 tsp ground ginger
1/2 tsp Splenda granular
1/4 tsp freshly ground black pepper
4 cups hot cooked brown rice or whole-wheat fettuccine

Cut steak into strips. Heat oil in large skillet over high heat. Add steak and saute until browned, approximately 5 minutes. Add garlic, tomatoes, and 1 cup of the beef broth to skillet; reduce heat to simmer. Cover and simmer about 25 minutes or until tender. While beef simmers, cut bell peppers into thin strips. When beef is tender, add onion and peppers to skillet. Cook, covered, an additional 10 minutes. In a small mixing bowl, mix cornstarch and the remaining 1/4 cup beef broth together until smooth. Stir into the steak mixture. Add Worcestershire sauce, soy sauce, ginger, black pepper and Splenda to skillet. Mix well. Cook, stirring constantly, until slightly thickened. Serve over hot rice or fettuccine.

Remember to eat all things within reason. Do not load your plate with rice or pasta and a little bit of steak! That's cheating.

Enjoy!

Green Pepper Steak Recipe

1 1/2 lbs lean boneless round steak(cut in thin strips)
1 10oz can of condensed onion soup
1 14 oz can of diced tomatoes
1/2 cup onion chopped
1 green pepper(seeded and cut in thin strips)
2 cups sliced mushrooms
1 tbs. light soy sauce

Put steak strips in a fry pan,cook until browned.
Put into a 2 quart casserole dish.
Mix the remaining ingredients and pour over meat, stir.
Cover.
Bake at 350F for 1 1/2 to 2 hours or until meat is tender.
Makes 5 cups

Rancher's Gourment Steak

Rancher's Gourmet is a leader of online steak companies. They are one of the few suppliers of Kobe Beef, Filet Mignon, USDA Prime Beef and other assortments of food. Not only provide foods, they are also supply marvelous gift baskets collection for any events and holidays.

Rancher’s Gourmet keep original taste and freshness of the steak by bringing fresh of USDA graded beef into a large cooler for wet aging for twenty one days to ensure perfect tenderness and flavor before the beef is lastly sliced and packaged. The added time used up in a controlled environment creates an extra level of tenderness and flavor.

Kobe Beef or some folks called New York Strip, or Strip Steak, the Kobe Beef Kansas City Strip is one of the best steaks available on the market. The boneless strip offers the perfect blend of marbling and flavor. Perfect marbled USDA Prime Filet Mignon is hand picked by trained culinary professionals to ensure that customers receive the best steak one can find. Fork tender, their main filet is the essential choice for fine dining

Rancher’s Gourmet offers a great price for a great steak. If you are a steak lover, you should definitely visit http://www.ranchersgourmet.com/ to check their products and prices. You’ll love it.

Easy Black Pepper Beef Steak Recipe

Looking for simple, easy and tasty black pepper beef steak?
Here is the recipe for 4 servings:


Steak :

1.25 pounds boneless beef top loin steaks, cut 1-inch thick
1 teaspoon grated lemon peel
1/4 teaspoon ground black pepper

Sauce:

1 tablespoon vegetable oil
1/2 pound small mushrooms, sliced
2 tablespoons finely chopped shallots or green onion
1/4 cup half-and-half
1 tablespoon fresh lemon juice
2 teaspoons Dijon-style mustard
2 teaspoons Worcestershire sauce

Heat oil in large nonstick skillet over medium heat until hot. Add mushrooms and shallots; cook and stir 3 minutes or until tender. Remove.

Wipe skillet out with paper towels; spray with cooking spray. Heat over medium heat until hot. Combine lemon peel and pepper; press onto beef steaks. Place steaks in skillet; cook 12 to 15 minutes for medium rare to medium doneness, turning occasionally. Remove; keep warm.

Stir in half-and-half, lemon juice, mustard and Worcestershire sauce. Stir in mushroom mixture; heat through. Carve steaks. Serve with sauce.

Bison Steak

Ingredients

2 lb bison round steak, cut ½ inch thick
1/2 cup all purpose flour
2 tbsp dry mustard
1 tsp salt
1/2 tsp ground black pepper
1 can plum tomatoes--28 ounce size, diced
2 tsp garlic, minced (2-3 cloves)
1 cup chili sauce
2 medium size onions, peeled and sliced thickly
1/2 cup finely chopped celery
2 tbsp Worcestershire sauce

Canola oil for frying

Directions

Preheat oven to 300ºF. Trim bison steak of any fat and portion into 3 to 5 ounce pieces. Pound steak pieces with a tenderizing mallet until about 1/4 inch thick.

Combine flour, dry mustard, salt and pepper in a large plastic bag. Add tenderized steak pieces and shake to coat.

In large non-stick skillet, heat 1 to 2 tbsp of canola oil over medium high heat. Brown coated steak pieces for 3 to 4 minutes per side. Brown steak in batches if necessary, adding more canola oil if required. Transfer browned steak pieces to a 4 to 6 quart Dutch oven.

In a separate mixing bowl combine plum tomatoes, garlic, chili sauce, onions, celery and Worcestershire sauce. Pour over steak pieces in Dutch oven. Cover and cook in oven for 2 1/2 hours.

Remove Dutch oven from oven and serve with choice of vegetable. For better flavour, refrigerate overnight and reheat the next day at 325ºF for an hour or so. For thicker sauce reheat uncovered, stirring once or twice during reheating.

Hawaian Steak

Ingredients

800 gms. beef sirloin
1 836 g. can pineapple sliced
2 tbsp. soy sauce
1 tbsp. ginger grated
1/4 cup sugar
2 tbsp. honey
1 Beef Broth Cube
1 1/4 cups pineapple juice
3 tbsps. cooking oil
1/3 cup spring onions chopped

Instruction

1. Slice beef to 1/4 inch and pound to tenderize.

2. Drain canned pineapple and reserve juice for marinade.

3. Combine juice with the rest of the ingredients for marinade. Marinate beef in the mixture overnight or at least 30 minutes.

4. Fry beef in oil taking care not to overcook. Arrange beef in a platter. Fry pineapple slices and top on beef.

5. Simmer marinade in the same skillet until slightly thickened. Pour over fried beef.

6. Garnish with spring onions.

Servings: 8

Pepper Steak

• 1 pound boneless beef sirloin steak
• 2 tablespoons cooking oil
• 1 garlic clove, minced
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 3 large green bell peppers, thinly sliced
• 2 large onions, thinly sliced
• 3/4 teaspoon beef bouillon granules
• 3/4 cup hot water
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 tablespoon cornstarch
• 1/4 cup soy sauce
• 1/4 cup water
• 1/2 teaspoon sugar

Cut steak into 2-in. x 1/8-in. strips. In a large skillet or wok, brown steak in oil. Add garlic, ginger, salt if desired and pepper; cook 1 minute. Remove meat and keep warm. Add green pepper and onions to skillet; cook and stir for 5 minutes or until crisp-tender. Dissolve bouillon in hot water; add to skillet with water chestnuts. Combine cornstarch, soy sauce, cold water and sugar; stir into skillet. Add meat. Cook and stir until mixture boils; cook and stir 2 minutes more.