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CATEGORY CUISINE TAG YIELD
Meats Sami Beef 4 Servings

INGREDIENTS

4 Beef tenderloin steaks, cut
1" thick, about 4 oz. each
1 T Light sesame oil, divided
3 t Peppercorns, coarsely crushed
1 T Butter
2 Green bell peppers, cut into
1/4" thick julienne strips
1 Medium red and yellow bell
Pepper, cut into 1/4"
Thick julienne strips
6 Green onions, cut into 1/2"
Pieces
1/4 c Soy sauce
1 1/2 t Cornstarch
1/4 c Balsamic vinegar
1/4 c Apple juice
1/4 c Tomato juice
6 Drops hot pepper sauce

INSTRUCTIONS

Press beef tenderloin steaks with palm of hand,flattening to 3/4"
thickness.Brush both sides of steaks with 1 tsp. oil; press pepper
into both sides.Place remaining oil and butter in 11 3/4 x 7 1/2"
microwave safe baking dish;microwave on high 1 minute or until butter
is melted.Add peppers and green onions, stirring to coat with oil
mixture.Microwave on high 4 minutes or until peppers are crisp
tender,stirring once;reserve.Combine soy sauce and cornstarch in 4  cup
microwave safe glass measure; stir in balsamic vinegar,apple
juice,tomato juice and hot pepper sauce.Microwave on high 2 minutes  or
until mixture boils;stir. Continue cooking on high 1 to 2 minutes  or
until sauce is thickened;stirring once.Preheat browning dish on  high 6
to 8 minutes.Meanwhile,stir cooked sauce into reserved peppers  set
aside.Press steaks down firmly on browning dish.Microwave,
uncovered,on high 2 minutes.Turn steaks and continue cooking on high  1
to 2 minutes longer or until desired doneness.If necessary,reheat
pepper mixture on high 1 to 2 minutes or until hot.Remove peppers to
serving platter with slotted spoon;top with steaks.Serve steaks and
peppers with remaining sauce. Makes 4 servings.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 142
Calories From Fat: 32
Total Fat: 3.6g
Cholesterol: 7.6mg
Sodium: 541.8mg
Potassium: 367.1mg
Carbohydrates: 26.6g
Fiber: 3.4g
Sugar: 8.3g
Protein: 4g


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