Cowboy Steak
Take a bottom round steak and place it between some plastic wrap and beat the heck out of it to pound it thin,
Dredge for steaks
1 1/2 cups of flour
1 pack of Lipton's Beefy onion Soup mix, ( Mushroom Soup mix is great too)
fresh ground black pepper to taste
Mix dredging ingredients together And dredge each steak pressing the steaks into the flour mixture.
Heat a cast iron skillet over medium high heat with 2 tbls of butter in it. When the butter stops bubbeling add 2 steaks and fry until each side is golden brown. When you see the juices coming to the uncooked surface you know it's time to flip.
Repeat until all the steaks are cooked.
After the steaks are finished, add 1 sliced onion to the skillet and a little liquid of your choice. Water, wine, worchestshire sauce. Scrape to get up all the carmalization. Just soften the onions a bit. Reduce the heat and whisk in even some more butter, about 2 tbls to make a sauce.
To serve just place a few tbls of onions and sauce over each steak.
I also make a gravy with any leftover dredge material and let the steaks simmer in the gravy for at least 30 minutes. Cube steak style. This is the way I actually prefer to have them.
For a gravy just add the dredge to the onions ind slowly pour in water to make your gravy. About 1 cup of water for every 2 tbls of dredge.
Enjoy, IC
Posted By: cookie
Feb 28 # 12 of 23
Hi Mama, your beef recipes sound good. I wondered if you had a recipe for pepper steak, you posted one for BBQ pepper steak. I Love pepper steak my Mom used to make when I was growing up it was really good it had green peppers and I think rice in it and tomatoes?? not sure, Cookie
Posted By: The Ironic Chef
Mar 1 # 13 of 23
I usually use 1 London Broil Steak, They come in about the right thickness and 1 sliced up into 1/4" slices is enough for serving 5 people.
Ingredients
1 thinly sliced London Broil Steak
2 green Bell pepper, cored, seeded and sliced into wedges length wise
1 large onion peeled and cut into wedges
2 medium onions cut into wedges
2 cloves of garlic smashed
1 tsp of fresh chopped ginger
1/2 cup of water
2 tbls of soy sauce
1 tsp of vinegar
1 tsp of cornstarch
A pinch of red pepper flakes
2 scallions sliced thinly
Salt and pepper to taste
Marinade
2 tbls of soy sauce
1 tbls of cornstarch
A dash garlic, ginger powder and fresh ground black pepper
1/2 cup of a nice white wine
Directions
Place the thinly sliced beef into a quart sized zipper bag and pour in the marinade. Zip it up and work the marinade around the beef.
Let marinade sit for several hours. Shake the bag every once in awhile to keep everything mixed up.
About a half hour before cooking remove the beef to a strainer and drain off the marinade. I like to place the beef onto paper towels and sop off any moisture too.
Heat over medium high about 1" of Canola oil in a cast iron skillet. When the oil just starts to let of wisp of smoke add about 1/4 of the beef slices carefully and fry for about 1 minute stirring to keep the pieces from sticking together. Remove from oil and repeat.
When finished with the beef slices, do the peppers and onions a handful at a time. You don't want to cook them through. Maybe for about 30 seconds, each handful. I like them crispy, not soggy.
Place the vegetables on a paper towel to drain too.
In a wok, heat about a tbls of canola oil over medium high heat, add the garlic, red pepper flakes and ginger. As soon as you can smell garlic wafting through the air throw in the tomatoes. stir gently for about a minute just to get a tiny bit of carmalization. Pull what's in the wok up the sides of the wok off the bottom. Mix together the water, soy sauce, Vinegar and cornstarch and slowly stir it into the bottom of the wok to make a sauce. If you'd like a little sweetness add about 1/2 tsp of sugar to the sauce. Take your beef slices, peppers and onions and add them to the wok and combine all the ingredients.
Remove the wok from the heat and add the sliced scallion. Serve right away over rice.
Enjoy, IC
Posted By: The Ironic Chef
Mar 1 # 14 of 23
This a a spicy Chinese style beef dish. If you want to spice it up some more, Add more heat.
Again, I like to use London Broil. It is just the right thickness
Ingredients
1 steak cut into 1" cubes
Marinade
2 tbls of soy sauce
1 tbls of cornstarch ( Cornstarch helps tenderize the beef)
Dash of garlic and ginger powders
1 tsp of sugar
salt and pepper
1/2 cup of good white wine
Dredge
1 cup of flour and a 1/2 cup of cornstarch, 1/8 cup of sesame seeds optional
1 tsp of salt, a few good grinds of black pepper
A dash of garlic powder and ginger powder
Wet dip
2 beaten eggs
1/4 cups of water
1 tbls of soy sauce
Sauce
1 carrot slice at a diagonal or bias. 1/4" slices
1 1/2 cups of broccoli
3 cloves of garlic, minced
1 tsp of fresh ground ginger
3/4 tsp of red pepper flakes
2 hot Italian tiny hot peppers left whole
1 tbls of tomato paste
2 tbls of soy sauce
1 tbls of vinegar
1 tsp of sesame oil
1/4 cup of honey
1/2 cup of water or beef stock
1 tsp of cornstarch
Fresh sliced scallions
Directions
Marinate the beef cubes in a zipper bag for several hours shaking the marinade around the beef once in awhile
About a 1/2 hour before cooking strain and dry off beef cubes really well.
Mix the dry materials for dredge in 1 bowl and the wet dipping ingredients into another.
Take several beef cubes at a time and coat in the flour mixture and set onto a plate and repeat with the rest. Then dip each piece into the wet mix and then back into the dry. Eventually the dry starts getting crumbly from the moisture being mixed in. That's what you want to finish coating your beef cubes. So continue going from wet to dry until that crumbly coating is on each beef cube. Set the finished coated cubes onto a wire cooling rack.
In a cast iron skillet, heat 1 1/2" of canola oil (or peanut oil if you can afford it) over medium high heat. When you see little wisp of smoke starting to come off the oil, place about 1/2 of the coated beef cubes into the oil, gently turn them and stir them so as they don't stick together. Fry to a fried chicken golden brown, remove to a paper towel to drain and repeat. Sprinkle with additional salt and pepper if you'd like.
After the beef cubes have been fried add the carrots and fry for about 1 minute. Remove to a paper towel to drain. Repeat with the broccoli.
Heat a wok over medium high heat and add 2 tbls of canola oil. Add the garlic, ginger, pepper flakes and stir until you can smell the garlic, add the tomato paste and red peppers. Combine the liquids for the sauce with the cornstarch and stir into the wok to make the sauce.
Add the Beef, carrots, broccoli and scallions and stir the ingredients together to coat with the sauce. Serve right away over rice. (remove the whole peppers first)
Enjoy, IC
Posted By: Mama Mangia
Mar 1 # 15 of 23
Pepper Steak
3 cups hot cooked rice
1 lb. lean beef round steak, cut 1/2 inch thick
1 tbsp. paprika
2 tbsp. butter or margarine
2 cloves garlic, crushed
1-1/2 cups beef broth
1 cup sliced green onions
2 green peppers, cut in strips
2 tbsp. cornstarch
1/4 cup water
1/4 cup soy sauce
2 large tomatoes, cut in eighths
Pound steak to 1/4 inch thickness. Cut into 1/4 inch wide strips. Sprinkle meat with paprika.
Using a large skillet, brown meat in butter. Add garlic and broth, then cover and simmer for 30 minutes.
Stir in onions and green peppers. Cover and cook 5 minutes longer.
Blend cornstarch, water and soy sauce then stir into meat mixture. Cook, stirring, until clear and thickened. Add tomatoes and stir gently. Serve over hot, fluffy rice. Serves 6.
