![]() ![]() ![]() ![]() Serve the steaks with the hot gravy and cheesy grits, if desired. Plain vegetable oil will also work in a pinch. Use an oil with a high smoking point, like grape seed, safflower, or canola oil. Add 1 to 2 Tbsp (15 to 30 ml) of cooking oil to the pan and heat over medium-high heat. Reduce the heat to medium-low and simmer until the sauce is thickened and there is no raw flour taste, about 5 minutes. Cooking the Pepper Steak Download Article 1 Heat oil in a large, heavy-bottomed skillet. MichelinaS Lean Gourmet Beef Pepper Steak And Rice (1 serving) Calories: 260. Add remaining 1 tablespoon oil and the peppers and onions, season with a small sprinkle of salt, reduce heat a bit and toss 2 minutes, add ginger. Whisk in the remaining 2 cups milk, the salt, and pepper and bring to a boil. Calories in Pepper Steak based on the calories, fat. To prepare and serve, heat a large non-stick skillet over medium-high to high heat with 2 tablespoons oil, add meat in 2 batches, browning and crisping 2 minutes on each side, then remove to platter. Add the onions and cook, stirring often, until softened, about 4 minutes. Cook over medium-high heat, stirring constantly, for about 2 minutes, to make a light roux. Before I do anything, I make sure to trim all of the fat off of the meat to make it as lean as possible. Transfer to paper towels to drain.Īdd 3 tablespoons of the reserved seasoned flour to the pan. This is what 1.5 lbs of flank steak looks like when you bring it home from the store. In batches, without crowding (you may only be able to cook 1 portion at a time), carefully add the meat and fry until golden brown, 3 to 4 minutes on each side, adding a small amount of the vegetable oil, if necessary, for frying. Reheat the bacon fat in the skillet over high heat until very hot but not smoking. Dredge the meat in the seasoned bread crumbs, coating each side evenly. Combine the bread crumbs and the remaining 1 tablespoon Essence in another shallow bowl or baking dish.ĭredge the meat in the seasoned flour, then dip in the egg wash, letting the excess drip off. Whisk the egg with 1/2 cup of the milk and 1 1/2 teaspoons of the Essence in another bowl. Set the pan aside.Ĭombine the flour with 1 tablespoon of the Essence in a large shallow bowl. Using a slotted spoon, transfer the bacon to paper towels to drain, leaving the fat in the pan. Season both sides of the meat with 1 1/2 teaspoons of the Essence.įry the bacon in a large skillet until just crisp, 6 to 8 minutes. Prep Time: 15 mins Total Time: 30 mins Cal/Serv: 355 Ingredients 1/4 c. Pound the meat to a 1/4-inch thickness with a meat mallet. Place the pieces of steak on a plastic wrap covered work surface and cover with another piece of plastic wrap. ![]()
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