Steak Topped With Stir-Fry Vegetables
Recipe: #15750
November 09, 2014
Categories: Steak, Asian, Oven Roast, Gluten-Free, High Protein, No Eggs, Non-Dairy, Kosher Meat, Beef Dinner, more
"We enjoyed this dish with rice. Recipe source: Bon Appetit (November 2008)"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (183.8 g)
- Calories 278.1
- Total Fat - 21.3 g
- Saturated Fat - 7.9 g
- Cholesterol - 54.6 mg
- Sodium - 626.9 mg
- Total Carbohydrate - 9 g
- Dietary Fiber - 2.4 g
- Sugars - 5 g
- Protein - 11.7 g
- Calcium - 34.9 mg
- Iron - 1.6 mg
- Vitamin C - 80.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 375 degrees F.
Step 2
In a bowl whisk together sauce ingredients (chili sauce - ginger). Add steaks, toss to coat. Let marinate for 15 minutes at room temperature, turning occasionally.
Step 3
In a large ovenproof skillet heat 1/2 tablespoon oil over medium high heat.
Step 4
Scrape most of the marinade off the steaks and reserve.
Step 5
Sprinkle steaks with salt and pepper and add to skillet and cook until browned (3-5 minutes). Turn steaks and transfer skillet to oven. Roast until cooked to desired doneness (5-10 minutes). Transfer steaks to a cutting board and let rest for 10 minutes.
Step 6
Meanwhile, heat remaining oil (1 tablespoon) in skillet over medium high heat. Stir in onion and bell peppers; sauting until crisp-tender (3-5 minutes). Stir in green onions and all reserved marinade; bring to a boil and then stir in cilantro.
Step 7
Cut steaks crosswise in half and divide steaks among 4 plates; spoon vegetables over steaks and serve.
Tips
No special items needed.
0 Reviews
You'll Also Love
