Flash-In-The-Pan Pepper Steak

Name: Flash-In-The-Pan Pepper Steak
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 2
Cuisine: Global
Ingredients: 180 milliliters beef broth; 340 grams boneless beef round steak, cut into thin strips; 1 Tbsp butter; 2 servings Hot cooked rice; 1 Tbsp cornstarch; 2 garlic cloves, minced; 1 smalls green pepper, julienned; 1 mediums onion, cut into thin wedges; 1 teaspoon paprika; 25 grams fresh or frozen snow peas; 1 Tbsp soy sauce; 1 mediums tomato, cut into wedges; 2 Tbsps cold water

If you want to add more gluten free recipes to your collection, Flash-In-The-Pan Pepper Steak might be It can be enjoyed any time, but it is especially good for valentin day. If you like this recipe, take a look at these similar recipes: French in a Flash: Herbes de Provence Grilled Steak, Flash-Fried Steak with White Bean Mash, and French in a Flash (Holiday): Red Pepper Caviar in Chilled Artichokes.

Instructions

In a large skillet, cook the beef, onion, green pepper and garlic in butter over medium heat for 5-7 minutes or until vegetables are tender and meat is no longer pink.

Ingredients you will need

Green Pepper

Vegetable

Butter

Garlic

Onion

Beef

Meat

Equipment you will use

Frying Pan

Add the broth and soy sauce; bring mixture to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes.

Ingredients you will need

Soy Sauce

Broth

In a small bowl, combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the tomato, snow peas and paprika; cook 30 seconds longer.

Ingredients you will need

Corn Starch

Snow Peas

Paprika

Tomato

Water

Equipment you will use

Frying Pan

Bowl

Serve over rice.

Ingredients you will need

Rice

Equipment

Frying Pan

Bowl

Ingredients

Servings:

180milliliters

beef broth 340grams

boneless beef round steak, cut into thin strips 1Tbsp

butter 2servings

Hot cooked rice 1Tbsp

cornstarch 2

garlic cloves, minced 1smalls

green pepper, julienned 1mediums

onion, cut into thin wedges 1teaspoon

paprika 25grams

fresh or frozen snow peas 1Tbsp

soy sauce 1mediums

tomato, cut into wedges 2Tbsps

cold water

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Pinot Noir, Merlot, and Cabernet Sauvignon are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Cannonball Merlot. It has 4.2 out of 5 stars and a bottle costs about 17 dollars.

Cannonball Merlot

Our 2012 Merlot is euphoria in a bottle. The crimson color alonetempts all the senses, while enticing aromas of amaretto, black plum, fresh fig, and candied violet fill the nose. The wine has a full silky entry with sophisticated structure, wonderful concentration and playful texture peeking through, slowly building into an engaging finish of fresh cherries, rich chocolate, and spiced cake.