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Tangy Steak And Vegetables

Western.Chefs's picture
  Beef top round steak 1 Pound (1 Piece, 3/4 Inch Thick)
  Soy sauce 2 Tablespoon
  Dry sherry 2 Tablespoon
  Chili sauce 1 Tablespoon
  Cornstarch 1 Teaspoon
  Green peppers 2 , cut into bite sized pieces
  Salad oil 5 Tablespoon
  Onion 1 Medium, cut into quarters
  Carrot 1 Large, thinly sliced diagonally
  Salt 1⁄2 Teaspoon

1. Cut beef top round steak lengthwise in half. Then, with knife held in slanting position almost parallel to the cutting surface, slice each half crosswise into 1/8 inch-thick slices. In medium-sized bowl, mix meat, soy sauce, sherry, chili sauce, and cornstarch; set aside.
2. In 5-quart Dutch oven over high heat, in 3 tablespoons hot salad oil, cook peppers, onion, carrot, and salt, stirring frequently, until vegetables are tender-crisp, about 3 to 5 minutes. With slotted spoon, remove vegetables to small bowl; set aside.
3. In same Dutch oven over high heat, in 2 more tablespoons hot salad oil, cook meat mixture, stirring frequently, until meat is browned, about 2 minutes. Return vegetables to Dutch oven. Cook over high heat until heated through.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1875 Calories from Fat 1059

% Daily Value*

Total Fat 119 g183.2%

Saturated Fat 3.8 g18.8%

Trans Fat 1.3 g

Cholesterol 0 mg

Sodium 2992.6 mg124.7%

Total Carbohydrates 51 g16.9%

Dietary Fiber 11 g44.1%

Sugars 20.1 g

Protein 144 g288.2%

Vitamin A 263.9% Vitamin C 435.9%

Calcium 10.8% Iron 13.2%

*Based on a 2000 Calorie diet

Tangy Steak And Vegetables Recipe