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Peppered Beef

Microwaverina's picture
Ingredients
  Frozen brussels sprouts 10 Ounce (1 Package)
  Beef top round steak 3⁄4 Pound
  Cooking oil 1 Tablespoon
  Dry sherry 1⁄3 Cup (5.33 tbs)
  Water 1⁄4 Cup (4 tbs)
  Soy sauce 1⁄4 Cup (4 tbs)
  Crushed black pepper 1 Teaspoon (Whole Black Pepper)
  Garlic 2 Clove (10 gm), minced
  Carrots 2 Medium, thinly sliced to make 1 cup
  Cold water 2 Tablespoon
  Cornstarch 2 Teaspoon
  Hot cooked noodles/Spaetzle 1 Cup (16 tbs)
Directions

Thaw brussels sprouts.
Cut in half.
Set aside.
Thinly bias-slice beef into bite-size strips.
Preheat a 10-inch microwave browning dish on 100% power (HIGH) 5 minutes.
Add oil to browning dish, then swirl to coat dish.
Add beef.
Micro-cook, uncovered, on 100% power (HIGH) 2 to 3 minutes or till done, stirring once.
Use a slotted spoon to remove beef and reserve juices in the browning dish.
Set beef aside.
Meanwhile, in a small bowl stir together sherry, water, soy sauce, pepper, and garlic.
Stir into reserved juices.
Add brussels sprouts and carrots.
Micro-cook, covered, on 100% power (HIGH) 5 to 7 minutes or till vegetables are crisp-tender.
Stir water into cornstarch.
Stir into vegetable mixture.
Micro-cook, uncovered, on 100% power (HIGH) 2 to 4 minutes or till thickened and bubbly, stirring every minute.
Stir in beef.
Micro-cook, uncovered, on 100% power (HIGH) 2 to 3 minutes or till heated through.
Serve over noodles or spaetzle.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Beef
Interest: 
Healthy

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