Beef With Peppers and Tomatoes (Microwave) |
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Prep Time: 8 Minutes Cook Time: 25 Minutes |
Ready In: 33 Minutes Servings: 8 |
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From the Sharp Carousel Microwave & Microwave/Convection Cookbook. This recipe uses only a microwave and was developed in ovens of 700 to 1050 watts. Ingredients:
1/4 cup low sodium soy sauce |
1/4 cup water |
2 tablespoons sherry wine |
1/2 teaspoon garlic powder |
2 lbs flank steaks, cut across grain into thin strips |
2 medium green peppers, thinly sliced |
2 tablespoons cornstarch |
1/2 cup cold water |
1 tomato, cut into 16 wedges |
Directions:
1. In large resealable bag, combine soy sauce, 1/4 cup water, sherry, garlic powder and beef strips. Close tightly and refrigerate 8 hours or overnight.
2. Combine green peppers, beef and marinade in 2 quart casserole dish; cover.
3. Microwave on MEDIUM (50%) power until beef is tender, 20-25 minutes, stirring at after the first 10-12 minutes.
4. Drain, reserving meat juices, and set beef and peppers aside, covered.
5. Mix cornstarch and cold water in 2-cup glass measure or small bowl. Stir in reserved meat juices and microwave at HIGH (100%) power about 1 minute. Stir and microwave another 1-3 minutes or until the sauce thickens.
6. Stir sauce and tomatoes into beef mixture; cover and microwave on HIGH (100%) power until tomatoes are heated through, 1-3 minutes.
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