Steak & shrimp toss
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Steak & shrimp toss
  Steak    Shrimp    Beef    Seafood  
Last updated 6/12/2012 1:24:46 AM. Recipe ID 58448. Report a problem with this recipe.
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      Title: Steak & shrimp toss
 Categories: Beef, Seafood
      Yield: 4 Servings
      1 lb Boneless Beef Round Steak
      2 lg Onions
      8 oz Fresh Mushrooms
      2    Sweet, Red or Green Peppers
      1 lb Zucchini
      2 tb Oil
      2 tb Worcestershire Sauce
      1 tb Cornstarch
      2 tb Catsup
    1/4 ts Crushed Red Pepper (opt)
    1/2 c  Beef Broth
    1/2 lb Shelled, Frozen or
           -Fresh Shrimp
  This is a delicious and versitile recipe. If chicken is used instead
  of beef, substitute chicken broth instead of beef broth. For
  vegetarians, use eggplant slices instead of meat, and use vegetable
     Trim fat and cut meat across the grain into strips about 1/4"
  thick, 1" wide, and 3" long. Peel and slice onions; wipe mushrooms
  clean with damp paper towel and slice lengthwise. Seed peppers and
  cut into strips; trim the zucchini and cut into 3" sticks. Heat oil
  in wok or large skillet [MW: browning dish]; stir toss meat strips to
  brown on both sides (1 or 2 minutes). Push to side of pan; add onions
  and mushrooms; stir each to glaze. Add pepper strips, zucchini; cook
  about 3 minutes, tossing occasionally. Add worcestershire sauce which
  has been stirred with cornstarch; then add catsup, crushed red pepper
  (if desired) and beef broth. Bring to a boil; add shrimp. Cover and
  cook until shrimp are pink and hot through (1 to 4 minutes). Stir
  lightly and serve. Makes 4 servings.

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Recipe ID 58448 (Apr 03, 2005)

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