Pepper Steak

"This is derived from a Rachel Ray recipe, and has that classic pepper steak taste. Be sure to use a good cut of meat, and don't leave out the sherry...it definitely makes the recipe. I don't usually cook with wine, so I was a skeptic, but it really does add just the right flavor to the recipe."
 
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Ready In:
30mins
Ingredients:
14
Serves:
6-8
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ingredients

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directions

  • Slice the meat while still partially frozen to make it things much easier.
  • Preheat a large skillet over high heat.
  • Add oil to really hot pan.
  • Add meat and sear on all sides, 5 minutes.
  • Season lightly with salt and remove to a plate.
  • Cover meat loosely with foil to hold heat.
  • Reduce heat on pan to medium.
  • Add butter to pan.
  • Add peppers, garlic, onion and mushrooms to pan.
  • Saute vegetables 5 minutes.
  • Sprinkle flour over vegetables and cook 1 minute longer.
  • Whisk in sherry and start to pick up pan drippings.
  • Whisk in consomme and continue whisking.
  • Add tomato paste, ginger, soy sauce and black pepper.
  • Slide meat back into the pan and coat with sauce.
  • Reduce heat to low and simmer 5 minutes.
  • Serve over hot, cooked rice.

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Reviews

  1. To me this is the best pepper steak recipie out there. I have tried others and they just aren't as good. I am not a fan of Rachel Ray but I would highly recommend this recipie to anyone who likes pepper steak
     
  2. Excellent, quick and easy. A few things I did differently: I sprinkled meat tenderizer on the steak and let sit for about 30 minutes so that the steak would definitely be tender because this type of meat can be tough sometimes. I also used a can of chicken stock because I did not have beef consomme. I would imagine it would have been perfect with the beef consomme. I also omitted the ginger as I am not a big fan. And last, I rubbed crushed peppercorns on the meat before searing. Out of this world My family loved it so much, there was nothing left for seconds.
     
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RECIPE SUBMITTED BY

I'm an Arkansas native but spent my teen-aged years in Memphis. I have four grown sons and 12 grandchildren. I currently live in Chattanooga, TN and cook mainly for just two, which has been quite an adjustment!
 
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