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Garlic Pepper Steak recipe

Garlic Pepper Steak recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Cuts of beef
  • Steak

An easy garlic and pepper rub is the perfect complement to a juicy steak.

45 people made this

IngredientsServes: 6

  • 1 tablespoon olive oil
  • 2 cloves garlic, peeled and crushed
  • 1 tablespoon coarsely ground black pepper
  • 6 T-bone or fillet steaks

MethodPrep:10min ›Cook:20min ›Ready in:30min

  1. Preheat barbecue for high heat and lightly oil cooking grate.
  2. In a small bowl, mix together olive oil, garlic and pepper. Score steak and rub with the olive oil mixture.
  3. Place steak on the prepared barbecue. Cook 20 minutes, or to desired doneness, turning once.

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Reviews & ratingsAverage global rating:(38)

Reviews in English (31)

by TenderHearted

Altered ingredient amounts.This was really good. I added an extra tbsp of olive oil and used a little less black pepper and added some dried crushed chillies. I also marinated the steak for about 30 min before cooking. It was very tender.-15 Sep 2008

by Erica

This is a great recipe, I put the olive oil, garlic and pepper (I add some salt to that mixture) on a couple of hours before barbecuing. I serve the steaks with an herbed butter poured over them (melted butter, fresh basil, fresh thyme)-15 Sep 2008

by GoodKitty

This steak definitely has to marinate for several hours before it would be tender. I also used some steak seasoning and paprika for flavour. When I grill these types of steaks I cook them only to medium rare, otherwise they tend to be tough. We had no problem with it and the flavour was delicious.-15 Sep 2008

Pepper Steak

Everyone will love this Pepper Steak for dinner! Tender strips of steak, peppers and onions served in the most addicting sauce!

Steak recipes are always a hit with our boys. Definitely check out Dan&rsquos famous Whiskey Steak Marinade that you can use on all cuts of beef or even chicken and turkey! These Asian Steak Roll Ups are another delicious steak and peppers recipe that everyone loves!

Garlic Pepper Beef Jollibee Style

This recipe is a home made version of the popular garlic pepper beef or sometime called garlic pepper steak from Jollibee. In my opinion, this is more like a modern version of beef tapa. And what makes this dish savory and mouth watering is the gravy. You will not believe how easy it is too cook this dish. All you have to do is marinate the beef with soy sauce and stir fry it until cooked. Since the beef is thinly sliced, it doesn’t need a long time to cook it. Cooking it too long will make the beef tough and chewy. The gravy is also simple to make and just needs a little technique to bring out the taste of the beef. You need to make roux or paste out of melted butter and flour by cooking it in a pan and whisk it until it turns into a paste. Then pour the broth and the rest of the gravy ingredients until thick enough. Just combining the butter, flour, broth, spiced and cooking it will not tastes as good as the technique of making a roux first when cooking the gravy.

Easy Pepper Steak With Tomatoes

Pepper steak is an American dish with some Asian flavors, and it's a comfort food for many. Typically, a pepper steak dish includes stir-fried slices of beef steak, green and red bell peppers, and seasonings. The classic version of the sauce often includes soy sauce, ginger, and cornstarch for thickening.

Pepper steak is a delicious entree from the Fujian region of China. Originally, the dish was made with pork and light seasoning, but now it can include additions of sliced onions and bean sprouts. This Chinese-American dish dates from the mid-1900s and can be paired with sides like noodles, cauliflower, quinoa, roasted potatoes, or rice (the latter of which is included below). Various versions of pepper steak can be found in Korean, Japanese, and French cuisine.

Prep your Peppers and onions

Once your meat is done, chop your peppers and onions into slices. I like to keep the slices a long slice because if you cut them super small, they may cook too quickly. The long cut on these help retain some of the shape and texture. Note on tomatoes – there are tons of tomatoes with flavors already built into the can. Feel free to use one of the flavored ones to bring in some extra herbs to your meal without any extra work. The Jalapeno Rotel is my favorite for a bit of heat.

  • Add green and red pepper and onions to slow cooker.
  • Add canned diced tomato.
  • Mix all ingredients really well.

    1. Combine the garlic, hot red pepper flakes, peppercorns, rosemary, and olive oil in a Zip-loc bag. Add the beef, coating it with the marinade. Squeeze all the air out of the bag so the beef is enveloped by the marinade, and refrigerate for at least 6 hours, or overnight.
    2. Preheat the grill or broiler for 15 to 20 minutes. Sprinkle the steak with the salt and grill or broil to rare or medium rare, depending on your preference.
    3. The cooking time will depend on the thickness and temperature of the beef, so push at the steak with your finger, and if it still feels totally raw in the middle, give it a little longer.
    4. This is one of the things that cooks just need to intuit and learn to read the silent signs. Better under than overcooked, so check often, and if your finger defeats you, cut the steak with a knife and have a look. Let the steak rest for at least an hour, to get the juices back into the meat, then cut into short, very thin slices. (The best knife for slicing is a bread knife with wavy rather than pointed teeth, which cuts through beef amazingly well.) Serve on Grilled Garlic Crostini.
    5. Arrange a few shaved slices of beef on each piece of bread, top with a pungent dot of Horseradish Cream, scatter with minced Italian parsley, and dust on a little kosher salt.

    Made this for an Oscar party, and it got rave reviews. The marinade was spectacular - so easy it makes me think why don't I marinate steak for meals more often! - and you can't ask for a better party app than something that takes two minutes to make a marinade the day before and then 15 mins to broil. Easy crowd pleaser!

    I made this over the weekend as a trial run for our annual neighborhood Christmas Party. I made about 6 different appetizers and asked for my family to vote on the ones that had to be included in the final menu. This was hands down the favorite. My husband actually said that if I didn't make it for the party he wouldn't come. I made it exactly as the recipe is written. I marinated the meat for about 6 hours, then cooked it under my broiler. After resting, I did as the receipe recommended and sliced thinly with my Bread Knife. Not a cheap appetizer, but impressive and delicious.

    I made this for the first time for Christmas dinner, and my guests went insane over it. The horseradish cream was incredible. I am currently trying to fabricate other reasons to eat as much of it as possible (e.g. I was snacking on crudite with leftover horseradish cream today). I had originally resigned myself to using pre-fab horseradish, but I accidentally found fresh horseradish at one market when I was digging around for parsnips. I made the crostini and horseradish cream the day before, marinated the steak overnight, and it turned out perfectly. For a 1 1/2 inch thick steak, in my oven, broiling just under 4 minutes each side was perfect.

    was fabulous, and a great match with Bordeaux style wine. I marinated the beef for nearly 24hrs, and think this was best

    This recipe was great. I used the top sirloin and sliced it really thin and it worked great. I tried the boursin spread on like the other reviewer said and it was really good.

    This was awesome. I made it for a huge party, and my hired teens were able to slice it and put it together when the original amount was devoured. Guests raved. It would be a tad easier to do as a former reviewer said - crostini with garlic rubbed on the surface - and I may do it that way next time.

    Bought sirloin on sale and needed a quick marinade that same day. Only had time to marinate it for an hour. Pan seared the sirloin and baked until medium rare. Topped w gorgonzola cheese and broiled it. Didn't actually prepare the recipe, but the marinade was great and will use it again. Would be exceptional with overnight marination.

    I only had about 40 minutes to marinate and I had porterhouse steak (a bit fatty) but the flavor was still awesome. Served as a meal on Crostini with the Horseradish Cream accompained with mix veggies with red beans and a salad. Can wait to have it again! Husband and son (12) really liked it too.

    Okay, I skipped making the garlic crostini (I just sliced a baguette into 1/3" thick slices, toasted them on a sheet pan, and rubbed each one with garlic or a mixture of olive oil and garlic paste), and I simply combined jarred horseradish with creme fraiche and salt & pepper for a sauce . And even then, WOW. I am making this for every party, forever. Or even just to have the meat for sandwiches. I've made similar recipes with beef tenderloin, and I'll never waste the money again. The London broil was so tender and flavorful, and the marinade so excellent . I did double the peppercorns (accidentally). I cooked it several hours before serving, and just left it to sit at room temp. Absolute success. You CANNOT go wrong with this if you get a good piece of meat and slice it very thinly. Incidentally, since no cooking times were provided, I just set my broiler up and watched and waited. After exactly 10 minutes, my 2 lb. piece of meat was a perfect medium rare. I know everyone's oven is different, but I didn't expect it to cook so quickly -- just a bit of guidance.

    Honestly have never used flank steak before but opted to try it over the often tough London Broil called for in the recipe. It was perfect for this recipe! The horseradish cream sauce adds just the right amount of kick - I also made a spread of mascarpone, tarragon, horseradish, salt, pepper and put that on top of the crostini then the flank steak and topped with the horseradish sauce. I served with extra horseradish sauce on the side for the more adventuresome!

    Made this for a 30+ person holiday party. Followed marinated to a "T" but used Beaver brand horseradish to save time. Made crositini with LaBrea Bakery bread and took olive oil, garlic, etc in a food processor to make a quick garlic oil. The leftover meat made great sandwiches the next day.

    Very good, very easy and feeds a crowd. I made two london broils, one rare and one medium. I used lots of coarse cracked peppercorns out of a jar. The garlic chars easily when grilling, but the overall taste was great.

    Very good, very easy and feeds a crowd. I made two london broils, one rare and one medium. I used lots of coarse cracked peppercorns out of a jar. The garlic chars easily when grilling, but the overall taste was great.

    Delicious! I used filet so that the beef would be tender. Also smeared a bit of Boursin on each crostini before topping with the beef and horseradish cream, for a bit of extra flavor and "oomph".

    I served this at a party and a few of my friends were talking about it for weeks. I will definitely make this again.

    Simply an amazing hors d'oeuvre. Flavor was wonderful and everyone loved it. Only change I made is that when I grilled the London Broil, I added hickory chips to the fire. It was great. Tasted great for lunch on a french roll the next day as well.

    To Genuine810: It sounds like you sliced the meat 1.5 inches as a serving size, when the recipe calls for a whole steak that is 1.5 inches thick that is to be thinly sliced after grilling. If I am mistaken, I apologize, but I can understand the mistake, as I questioned the thickness of the meat when I read the ingredients list.

    This recipe tasted great but no one wants to bite into a 1 1/2 inch piece of london broil. The picture is off in terms of the thickness of the meat. I wanted to make 120 pieces of this hors d'oeuvres therefore bought 12lb of meat and used only 6lb. I did cheat and use bagged crostini for ease.

    I cracked the peppercorns with a mortar and pestle. It turned out wonderful. I will try with another cut of meat next time. It was a bit chewy.

    Definitely try this! The marinade is fabulous. the meat so wonderfully flavorful and tender. I've made this for 3 parties now and it's gone within minutes.

    great crowd pleaser! I made the following changes in addition to doubling the recipie: 1. Upgraded to filet as it was a holiday party 2. Used prepared horseradish and skipped the vinegar. The sauce wasn't as zippy as Iɽ expect with that much horseradish but still really light and tasty. Subbed out sour cream for 1/2 the heavy cream 3. Let the garlic/olive oil mixture sit overnight to enhance the flavor before grilling the crostini. PS -- Keep a close eye on the crostini while broiling -- they cook very quickly and can go from perfect to charred in a matter of seconds!

    One of my go-to recipes for catering. Love the flavorul marinade and the horseradish cream is classic.

    Made this for a work holiday party. It got rave reviews and was delicious. I have also used the same marinade for a prime rib roast.

    Made this many times for parties. Always a big hit. The sauce is amazing.Easy to do and very impressive.

    I really enjoyed this recipe. I made it for New Year's Eve and it went over very well. The coarse ground or kosher salt really pulls all the flavors together so try not to skip that step. I grilled the beef ahead of time and chilled, then assembled the crostini's about an hour before the party which allowed them to come to room temperature. I stored the extras in a cool pantry and put out about 90 minutes after the party started. This recipe is great as is, but I also made half of them with a little truffle oil drizzled over the top and it was well received! The reason I did not give the recipe 5 forks was only because as good as it is I wouldn't consider it over the top excellent. It's an above average snack with familiar flavors that everyone can love.

    The Perfect Steak with Garlic Butter

    Sometimes that sear is just perfect but the inside is nowhere to be cooked. So by the time the inside is cooked, your crusty exterior is basically, well, dead at this point.

    So here it is – that juicy, crisp steak cooked just the way you want it, topped with a garlic compound butter that is off. the. hook.

    You can put that butter on anything and everything – dinner rolls, toast, chicken or seafood. You name it. You can also prep the butter ahead of time and freeze as needed.

    I mean, you never know if there’s going to be a butter shortage so let’s just play it on the safe side.

    Best ever pepper steak recipe

    This Pepper Steak recipe rivals your favorite takeaway but is healthier and made with stock-friendly ingredients. It features tender beef and crunchy bell peppers covered in a dynamic stir-fry sauce infused with garlic, ginger, sesame oil, and chili sauce. This Pepper Steak recipe is easy to customize and easy to prepare – so it’s just a quick stir fry for dinner! Serve pepper steak with rice, low-carb cauliflower rice, or zoodles along with homemade egg rolls and crab ragans – you’ll never want to order Chinese again!

    ° 1 1/2 pounds sirloin steak cut across the grain into 1/4″ thin strips and then cut into 3-5″ lengthwise pieces

    ° 3 tablespoons reduced-sodium soy sauce

    ° 1 tablespoon Japanese rice wine or dry sherry See notes in leaflet

    ° 1 teaspoon Asian hot sauce

    ° 1 teaspoon toasted sesame oil

    ° 1/2 teaspoon garlic powder, ginger powder+ frying sauce

    ° 1/3 cup low-sodium chicken broth

    ° 3 tablespoons oyster sauce

    ° 2 tablespoons reduced-sodium soy sauce

    ° 2 tablespoons brown sugar

    ° 1 tablespoon Japanese rice wine or dry sherry See notes in leaflet

    ° 1-2 tablespoons Asian chili sauce such as Sambal Oelek

    ° 1/2 tablespoon toasted sesame oil

    ° 1/2 teaspoon 5 Chinese spices

    ° 3 sweet bell peppers (i.e. combo color), cut into inch thick slices

    ° 1 onion cut into thin slices

    ° 1 tablespoon minced ginger

    ° Vegetable oil or peanut oil

    Marinade: Pour dressing ingredients directly into a freezer bag or large bowl and mix well. Add beef and rub in marinade. Soak at room temperature for 30-60 minutes or place in the refrigerator for 2-8 hours.
    Sauce: Beat together sauce ingredient in a little bowl. You can prepare it at the same time as seasoning, covered and refrigerated or when you’re ready to cook steaks.

    Cooking: Heat 2 tablespoons of vegetable oil or peanut oil in a large, heavy-bottomed skillet over high heat until very hot and sizzling. Working in 2-3 batches, add steak to skillet in a single layer and sear for 1 minute, flip and let cook for another minute (it will cook more in sauce). Don’t overcook it or it won’t be tender! Transfer steak to a large platter and cover. repeats.

    To the now empty skillet, add 1 tablespoon of oil and heat it over medium-high heat. Add onions and fry for two minutes. Add bell pepper, garlic and ginger and saute for an additional minute.Mix: Return beef to skillet and mix to combine. Whisk the sauce until blended, then add it to the skillet. Cook, stirring constantly, until sauce is thick and beef is tender, 1 to 2 minutes. Taste and add chili sauce if desired.

    Serving: Serve with rice and garnish with green onions and sesame seeds if desired.

    How to make Pepper Steak

    • Start by heating oil in a large skillet. When the pan is nice and hot (almost smoking) add in half of the steak. Cook for 1-2 minutes on each side. Keep an eye on it to make sure it doesn’t get too brown. Remove the steak from the pan. Repeat with the remaining steak and set aside.
    • To the same pan add in the garlic and ginger and cook for an additional minute. Stir in the soy sauce, water, rice vinegar and pepper. Bring to a simmer. Remove 1 tablespoon of the cooking liquid and mix with the cornstarch. Slowly add the cornstarch mixture back to the pan and simmer until thickened.
    • Add the steak back to the pan and toss to coat in the sauce. Serve immediately with sesame seeds and green onions, if desired.

    Slice pepper and onion into thin strips. Preheat a large griddle or sauté pan over medium and drizzle with olive oil. Cook onions and peppers about 3-4 minutes until they begin to soften, then move them to the side and allow them to continue to cook. Put the Steak-EZE in the pan and when it begins to separate, season to taste with salt and add garlic and sizzle until done – about 5 minutes total. Mix meat with cooked onions and pepper. Divide the mixture into 2 portions, and top both portions with cheese to melt. When the cheese is melted, place the rolls face down on top of mixture, then slide a spatula under mixture, flip sandwiches over and serve.

    Steak-EZE® makes a steak salad that’s easy enough for lunch or dinner any day of the week. Use your favorite salad dressing and the freshest vegetables for the best flavor. Makes one large main dish salad.


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