Steak & Peppers Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4: Beef tenderloin steaks, cut
1: " thick, about 4 oz. each
1 tbsp: Light sesame oil, divided
3 tsp: Peppercorns, coarsely crushed
1 tbsp: Butter,
2 medium: Green bell peppers, cut into
1/4: " thick julienne strips,
1 Medium: red and yellow bell,
Pepper, cut into 1/4"
Thick julienne strips,
6: Green onions, cut into 1/2"
Pieces,
1/4 cup: Soy sauce,
1 1/2 tsp: Cornstarch,
1/4 cup: Balsamic vinegar,
1/4 cup: Apple juice,
1/4 cup: Tomato juice,
6 Drops: hot pepper sauce,
Directions:
Press beef tenderloin steaks with palm of hand,flattening to 3/4"
thickness.Brush both sides of steaks with 1 tsp. oil; press pepper
into both sides.Place remaining oil and butter in 11 3/4 x 7 1/2"
microwave safe baking dish;microwave on high 1 minute or until butter
is melted.Add peppers and green onions, stirring to coat with oil
mixture.Microwave on high 4 minutes or until peppers are crisp
tender,stirring once;reserve.Combine soy sauce and cornstarch in 4
cup microwave safe glass measure; stir in balsamic vinegar,apple
juice,tomato juice and hot pepper sauce.Microwave on high 2 minutes
or until mixture boils;stir. Continue cooking on high 1 to 2 minutes
or until sauce is thickened;stirring once.Preheat browning dish on
high 6 to 8 minutes.Meanwhile,stir cooked sauce into reserved peppers
set aside.Press steaks down firmly on browning dish.Microwave,
uncovered,on high 2 minutes.Turn steaks and continue cooking on high
1 to 2 minutes longer or until desired doneness.If necessary,reheat
pepper mixture on high 1 to 2 minutes or until hot.Remove peppers to
serving platter with slotted spoon;top with steaks.Serve steaks and
peppers with remaining sauce. Makes 4 servings.
Source from luhu.jp
thickness.Brush both sides of steaks with 1 tsp. oil; press pepper
into both sides.Place remaining oil and butter in 11 3/4 x 7 1/2"
microwave safe baking dish;microwave on high 1 minute or until butter
is melted.Add peppers and green onions, stirring to coat with oil
mixture.Microwave on high 4 minutes or until peppers are crisp
tender,stirring once;reserve.Combine soy sauce and cornstarch in 4
cup microwave safe glass measure; stir in balsamic vinegar,apple
juice,tomato juice and hot pepper sauce.Microwave on high 2 minutes
or until mixture boils;stir. Continue cooking on high 1 to 2 minutes
or until sauce is thickened;stirring once.Preheat browning dish on
high 6 to 8 minutes.Meanwhile,stir cooked sauce into reserved peppers
set aside.Press steaks down firmly on browning dish.Microwave,
uncovered,on high 2 minutes.Turn steaks and continue cooking on high
1 to 2 minutes longer or until desired doneness.If necessary,reheat
pepper mixture on high 1 to 2 minutes or until hot.Remove peppers to
serving platter with slotted spoon;top with steaks.Serve steaks and
peppers with remaining sauce. Makes 4 servings.
Source from luhu.jp
Tags
Beef