pepper lunch beef pepper rice recipe
Sizzling Pepper Steak Recipe | Pepper Lunch Beef Pepper Rice RecipeThis recipe was inspired by a Japanese popular teppanyaki restaurant chain called Pepper L
Place sirloin steaks in the freezer to firm up. While the steak is chilling, whisk tamari, curry paste, hoisin, vinegar, brown sugar, beef stock and 3 teaspoons cornstarch. Set aside. Heat a large non-stick skillet to a high heat. Add peppers and onions. Stir-fry veggies until softened, about five minutes.
While ground beef mixture is cooking, prepare the bell peppers. Slice each bell pepper in half through stem, then remove the stem and inner ribs and seeds. Stuff each bell pepper half with the ground beef mixture. Air fry for 12-15 minutes at 360 degrees F. Top with cheese and air fry for another 2-3 minutes. Place beef into the instant pot with 3/4 cup water and one tablespoon soy sauce. Set to high pressure for 20 minutes. Once the instant pot stops counting release the pressure after 5 minutes via quick release. Drain juice from beef. Mix together brown sugar, soy sauce, ginger, garlic, and hoisin sauce. Stir well. Instructions. Heat 3 tablespoon olive oil in a large cast iron skillet. Add the onions, green peppers, garlic, spices, pinch salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes. Add the tomatoes and tomato sauce. Cover and let simmer for about 15 minutes. Bake 10 minutes, then remove from oven. Meanwhile, heat a large skillet over med-high heat. Add ground beef, breaking up with a spoon. Once beef is browned, add onion and garlic, sauteeing for another 5 minutes. Stir in pasta sauce and salt & pepper, bringing to a boil. Stir in spinach, then remove from heat. Once the oil becomes hot, add the onion and peppers. Stir fry for 2 to 3 minutes. Transfer the cooked onion and peppers on a plate. Set aside. Add oil to the same pan. Put-in the beef. Stir fry until the beef turns medium brown (around 7 to 8 minutes). Make sure that you are cooking in very high heat. Immerse yourself in Pepper Lunch's unique and interactive dining experience, featuring sizzling hot plate dishes, crafted with high-quality ingredients, and inspired by authentic Japanese cuisine. Preheat oven to 375° F. Cut the peppers in half and remove the seeds and ribs. Lay the peppers cut side up in a 9 X 13 inch pan with ¼ cup water in the bottom. Lightly sprinkle with kosher salt and microwave the peppers for 8-10 minutes until softened. Drain the water from the pan and set aside. Grease a 9×13-inch baking dish. Slice the bell peppers in half, from top to bottom down, through the stem. Deseed the peppers then arrange them, cut side up, in the prepared baking dish. Set aside. Heat a large skillet over medium heat, then add the ground beef and cook until no longer pink.