STEAK AND VEGETABLES RECIPE: HOW TO MAKE IT
Soy sauce flavors this colorful combination of garden-fresh veggies and tender strips of sirloin from Melanie Bowman of Midland, Texas. Served over rice, it's hearty meal-in-one.
Provided by Taste of Home
Categories Dinner
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the cornstarch, bouillon, water and soy sauce until smooth; set aside. Cut steak thinly across the grain, then cut slices in half; set aside. , In a nonstick skillet or wok, stir-fry green pepper, onion and garlic in oil for 4 minutes; remove and set aside. Add meat; stir-fry for 4-6 minutes or until no longer pink. , Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add the tomatoes, water chestnuts and green pepper mixture; cook and stir until heated through. Sprinkle with pepper. Serve with rice.
Nutrition Facts : Calories 469 calories, FatContent 15g fat (5g saturated fat), CholesterolContent 46mg cholesterol, SodiumContent 678mg sodium, CarbohydrateContent 62g carbohydrate (0 sugars, FiberContent 5g fiber), ProteinContent 21g protein. Diabetic Exchanges 3-1/2 starch
ONE-PAN GRILLED STEAK AND VEGETABLES RECIPE | ALLRECIPES
I found by cooking all of this dinner in one pot, it added so much flavor to the dish and prevented the grill from flaming or pieces falling in the grate! Using my cast iron pan made it super easy and I served dinner right from the pan! How easy is this. Love one-pot recipes, and this one is paleo, too. Glenn and I are not very big eaters and I don't go wow over steak (just me) but I go crazy over eggplant. This was a perfect meal for two.
Provided by Cindy Anschutz Barbieri
Categories Meat and Poultry Beef Steaks Rib-Eye Steak Recipes
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 2 servings
Number Of Ingredients 8
Steps:
- Preheat the grill to 350 degrees F (175 degrees C).
- Drizzle steak with 1 tablespoon olive oil. Season with Italian seasoning, garlic powder, sea salt, and black pepper.
- Lay eggplant out in an even layer on a wood board and lightly season both sides with salt.
- Heat 2 tablespoons olive oil in a large cast iron pan on the grill. Add Brussels sprouts and eggplant. Cook until browned on all sides, flipping halfway, about 15 minutes.
- Move vegetables to 1 side of the pan; add remaining olive oil. Turn the vegetable side of the pan towards the outer side of the grill where it it not as hot, keeping the open half of the skillet in the center of the grill.
- Place steak in the hot pan. Cook until browned, about 3 minutes. Flip and continue grilling until the inside is to your desired doneness, 2 to 3 minutes more; for medium, an instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let rest briefly before serving.
Nutrition Facts : Calories 451.5 calories, CarbohydrateContent 15.1 g, CholesterolContent 40.6 mg, FatContent 38.1 g, FiberContent 8.5 g, ProteinContent 15.2 g, SaturatedFatContent 8.1 g, SodiumContent 197.5 mg, SugarContent 5.7 g
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