Peppered Beef Slices with Green Onions and Radishes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Sangria lightened with sparkling water makes a festive spritzer to go with this dinner. Ingredients:
1 1/2 pounds lean flank steak, cut across grain into 1/4-inch-wide strips |
1/3 cup dry red wine |
1 tablespoon sugar |
1 1/2 teaspoons coarsely cracked black pepper |
1 teaspoon crushed fennel seeds |
3/4 cup canned low-salt chicken broth |
2 tablespoons low-sodium soy sauce |
1 1/2 tablespoons cornstarch |
3 teaspoons vegetable oil |
24 green onions, cut diagonally into 2 inch pieces |
24 radishes, cut into 1/4-inch-thick slices |
Directions:
1. Combine first 5 ingredients in 13 x 9 x 2-inch glass baking dish. Cover and refrigerate at least 2 hours, turning once to coat. (Can be prepared 1 day ahead. Keep chilled.)
2. Mix broth, soy sauce and cornstarch in small bowl. Heat 1 1/2 teaspoons oil in large nonstick skillet over high heat. Add half of steak and half of juices from dish and sauté until steak is brown, about 1 minute. Transfer mixture to plate. Repeat with 1 1/2 teaspoons oil, steak and juices. Return all steak and juices to skillet. Add green onions and radishes and sauté 1 minute. Stir broth mixture, add to skillet and sauté just until steak is cooked through and sauce thickens, about 4 minutes. Transfer to plates and serve.
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