What is a steak au poivre?
Pepper steak is an American-Chinese fusion dish made of thin slices of beef seasoned with peppers and garlic, topped with a soy oil sauce and served with rice. The sauce gets its body and flavor from the beef broth, which enhances the meaty character of the dish.
Preparation of a simple pepper steak
This quick and easy recipe is a matter of a few simple steps. First, season the beef with paprika. Then, in a large skillet with the oil, fry the beef on all sides until golden brown. Add the beef broth and simmer for half an hour to develop a rich flavor. Add the chopped green chillies and onions and cook in the broth until softened. Meanwhile, in a small bowl, whisk the soy sauce and cornstarch into a paste. To the simmering broth, add the beef and vegetables and mix well. The sauce should thicken quickly. When it does, taste and season with salt and pepper. Serve the steak with pepper over the rice.
What kind of meat do you use for the steak au poivre?
Since the beef needs to simmer for at least half an hour, this is a great recipe for an inexpensive, tougher cut of meat. A round steak is perfect. Just cut it into 1 inch by 2 inch strips. Other hard cuts that work are the shoulder and the knot.
Can I cook a light steak with pepper in the oven?
Yes, you can make this dish in a covered pan, like. for example, a Dutch Oven, in the oven. Use a 350°F oven.
How long is the steak au poivre baked in the oven?
The cooking time should not change in the oven, as the broth should still be simmering from the heat.
What to serve with a light pepper steak
Serve the homemade steak with bright peppers on your favorite steamed breakfast cereal. Rice is a classic way to combine this dish, but you can also use quinoa, farro, or even rice and cauliflower for a low-carb dinner. You can also top off a Chinese dinner with fun side dishes like potstickers, soup dumplings or steamed Asian vegetables like bok choy.
Sprinkle the meat with paprika to taste.
Melt the butter in a large skillet over medium-high heat. Fry the meat until brown on all sides. Add the beef broth and the garlic. Calm down, cover up, for 30 minutes.
Add the green chillies and onions. Cover and simmer for 5 minutes.
In a small bowl, mix together the cornstarch, soy sauce and water.
Stir the cornstarch into the meat mixture. Cook and stir until mixture thickens. Carefully spoon in the tomatoes and heat through.
Serve over rice.
– Use low-salt beef broth if you buy it at the store. Or make one yourself and use it unseeded.
– You can also use peppers of a different color, if you prefer the flavor, for example. B. red, orange or yellow.
– Do not use canned tomatoes that are too watery. You want the tomatoes to hold their shape after you add them to the dish.
– You can let the dish cool completely and freeze it in an airtight container for up to 3 months. To reheat, let the pot thaw overnight in the refrigerator. Pour into a pan and heat, stirring frequently. Rice does not freeze or thaw well, so it is best to prepare it fresh before serving.
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