|James McNair's Beef Cookbook|
|by James McNair|
James McNair presents tried and true methods for choosing, preparing and cooking all cuts of beef, including the new leaner beef.
1 - 10 of 1,250 for beef pepper steak
Brown steak on both sides; ... 10". (Slice green peppers into thin strips, ... steak and cook on low for 1 hour. (Should be very tender!) Serves 5 to 6.
Slice steak as thin as ... aside. Slice bell pepper in butter, remove. ... Add bell pepper and tomato wedges. Cook until gravy is thick. Serve over rice.
Cut beef across grain into ... cornstarch with water. Add to pan. Stir and cook until thickened. Add tomatoes and heat through. Serve over a bed of rice.
Preheat oil in ... dish. Add onion, pepper slices to skillet ... clear. Add meat and cook several minutes longer or until heated through. Serve over hot rice.
Trim fat from ... large skillet. Add beef; cook, turning ... minutes for round steak, 5 to ... sirloin. Add green pepper strips during last ... minutes. Serve with rice.
Soak stew meat ... 3-4 hours. Cut peppers and onions as ... sauce that stew meat was soaking in and broil. Stir every 5-7 minutes until done to your desire.
Heat oil in ... green and red pepper, picante sauce, 1/4 cup of beef broth, Worcestershire sauce ... then slice to desired thickness. Yield: 8 servings.
With a sharp knife cut steak into paper thin ... with salt and pepper; put into ... heat until the beef is cooked, about ... curls and mushrooms if desired.
Preheat oil in ... dish. Add onion, pepper slices to skillet ... meat, cook until heated and tender. Serve with rice. Partially frozen meat is easier to cut.
Preheat oil in ... Add onion and peppers to skillet and ... Add meat and cook several minutes longer, until heated through. Serve over rice. 4 servings.
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