Amount of steak, onion, and pepper depends on amount of servings you are making.
Stir fry steak in oil in dutch oven or large electric frying pan.
Remove.
Stir fry onion and pepper. Return steak to peppers and onions.
Mix cornstarch, water, and soy sauce in a cup.
Set aside.
Heat water and bouillon cubes in microwave about 4-5 minutes, until bouillon cubes are dissolved. Add to steak, peppers and onions.
Let simmer.
Just before serving, pour in cornstarch mixture and stir until it thickens. Serve over rice.
Brown pepper steak; drain.
Add onion, green peppers, garlic, margarine, A-1, salt and pepper; cook over low heat.
Fry potatoes in electric skillet with oil.
Steak will be done when potatoes are done.
Place potatoes over plate and put steak mixture on top. Salt and pepper if needed.
Combine garlic powder and black pepper in a medium bowl. Cut
asy) and 1/2 teaspoon pepper. Mix well and pour over
Slice the onion and green bell pepper into 1/4\" thick slices
Heat oil in large skillet, add beef, sliced onion, garlic.
Stir until meat browns and onions are soft.
In a large bowl combine ketchup, soy sauce, brown sugar, salt, paprika, mustard and water.
Pour sauce over meat; cover and simmer for 2-2 1/2 hours.
In a large skillet, heat cooking oil.
Cut steak into serving size pieces.
Brown steak, bell pepper and onion (onion and bell pepper cut into large pieces, not finely chopped).
Reduce heat; add crushed tomatoes, tomato paste and seasoning to taste.
Stir well.
Cover and simmer for approximately 1 hour or until steak is tender.
Prepare the steaks for the grill about 1/2 hour ahead of time. Rub the two steaks with all of the ingredients using 1/2 for each steak.
Grill over hot coals to desired degree of doneness.
The amount of pepper used can be varied according to your taste but do not increase the amount of garlic.
The garlic cooks with the steaks and will not be overwhelming.
Serve with the Steak Butter recipe given below.
This is a slightly spicy variation on steak that still does not mask the taste of good beef.
Cut steak into 1/2-inch cubes.
Saute steak cubes, bell pepper and onion in 2 tablespoons of corn oil until slightly brown.
Add soy sauce and cover with hot water.
Add salt and pepper.
Cover and cook slowly for 2 hours or until steak is tender.
Serve over chow mein noodles or rice.
Heat a wok until very hot, then add half the oil, swirling to coat.
Fry the beef in batches for about 3 minutes each batch or until browned.
Reheat the wok, and add the rest of the oil, and stir fry the onion and peas until softened.
Remove.
Add the honey, sauces and pepper, bring to the boil and simmer for about 3 minutes to reduce and thicken a little.
Return the meat and vegetables to the wok, and toss for about 3 minutes to heat and combine.
Serve at once over rice.
Marinate steak overnight in a mixture of Italian dressing, lemon juice, cooking wine, Worcestershire sauce, salt and pepper to taste.
Cut bell pepper and onion up and place in marinade.
Take steak and beat with a meat mallet; flour.
Pour enough oil in skillet to almost cover meat.
Get grease hot.
Fry meat fast with onion and bell pepper.
b>steak into strips. Combine 1/4 cup flour, the salt and pepper
Cut steak into 4-inch strips. Place in wok or skillet along with all seasonings.
Cook on low-medium heat until meat is completely cooked.
Slice bell pepper and onion and then place into wok with the steak.
Add water to make a thin gravy.
Cook on low for approximately 20 to 25 minutes or until steak is tender. Serve over yellow seasoned rice.
Place steak in crock-pot. Add bell pepper and onion. Sprinkle with salt, pepper and garlic powder. Add dry gravy mix.
Pour stewed tomatoes over all. Cook for about 6 hours until steak is tender. Stir once or twice. When done, remove steak. Thicken gravy. Serve with mashed potatoes, rice or noodles.
Cut round steak in small cubes.
Set aside.
Chop bell pepper and onion.
In a large nonstick skillet, put 2 tablespoons oil; let it get hot.
Add round steak; saute until brown.
Add bell pepper and onion.
In a cup, place 3/4 cup water, 4 tablespoons soy sauce and 1/4 teaspoon ginger; stir.
Add to skillet; simmer until meat is tender.
Serve over rice.
Brown steak, onion and celery in oil.
Add sugar, water, pepper and bouillon cube.\tSimmer for 45 minutes.\tAdd green pepper.
Cook 5 minutes.\tBlend together 1/2 cup water, cornstarch and soy sauce. Add to steak.
Stir until thick.
Serve over rice.
Pound flour and salt into steak with meat mallet.
Cut into serving size pieces; brown in shortening in large skillet.
Remove meat pieces to platter.
Saute green pepper and onion.
Stir in pimento, applesauce, Worcestershire sauce and bouillon.
Add meat; cover and simmer 1 hour and 15 minutes.
Serve with rice or noodles.
Serves 4 to 6.
Cut steak into pieces; brown in skillet 2 minutes.
Add bouillon, garlic, soy sauce and salt.
Cover and cook 5 minutes. Stir in pepper and onion; cook an additional 2 minutes.
Yields 4 to 6 servings.
Brown steak in shortening.
Remove steak.
Blend in flour. Add ketchup, water, soy sauce, black pepper and garlic salt.
Bring to boil and simmer for 20 minutes.
Drop in meat and cook until tender (10 minutes).
Add pepper and onion rings.
Cook until tender on low.
Best cooked in crock-pot.
eep skillet, make the whiskey pepper sauce by sauteing the white