Pepper Steak La Costa
|Lean new york steak||12 Ounce (4 Portions, 3 Ounce Each)|
|Unsalted defatted beef broth||1⁄2 Cup (8 tbs)|
|Thin onion slices||2|
|Green pepper slices||4 (Thin Variety)|
|Mushrooms||4 , sliced|
|Black pepper||To Taste|
Flatten the steaks lightly with a meat mallet.
Place them in a hot nonstick frying pan or use a noncaloric vegetable spray.
Brown the steaks quickly, turning once.
Deglaze the pan with the beef broth, stirring to loosen any particles of beef clinging to the pan.
Add the remaining ingredients, stirring lightly.
Cook only long enough for the vegetables to soften; they should still be crunchy.
Garnish the top of each steak with a portion of the pepper sauce.