Steak & peppers
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Steak & peppers
  Steak    Peppers    Beef  
Last updated 6/12/2012 1:24:46 AM. Recipe ID 58445. Report a problem with this recipe.
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      Title: Steak & peppers
 Categories: Beef
      Yield: 4 Servings
      4    Beef tenderloin steaks, cut
           1" thick (about 4 oz. each)
      1 tb Light sesame oil,divided
      3 ts Peppercorns,coarsely crushed
      1 tb Butter
      2 md 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"
    1/4 c  Soy sauce
  1 1/2 ts Cornstarch
    1/4 c  Balsamic vinegar
    1/4 c  Apple juice
    1/4 c  Tomato juice
      6    Drops hot pepper sauce
  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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Recipe ID 58445 (Apr 03, 2005)

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