Saucy Steak 'n' Onions
Slicing a steak makes it look more generous. The sauce makes it terrific over rice.
Servings: 4
Ingredients:
| Nutritional Info | |
| cal | lt;bgt;Per serving:lt;/bgt; 183 |
| pro | 23 g |
| total fat | 6 g |
| sat. fat | 2 g |
| carb | 9 g |
| fibre | 1 g |
| chol | 51 mg |
| sodium | 237 mg |
| % RDI: | - |
| calcium | 3% |
| Iron | 19% |
| vit A | 11% |
| vit C | 85% |
| folate | 9% |
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1 lb (500 g) top sirloin grilling steak, 1 inch (2.5 cm) thick
2 onions, sliced
1 sweet red pepper, chopped
1 tbsp (15 mL) cornstarch
1 cup (250 mL) beef stock
Preparation:
In nonstick skillet, heat 1 tsp (5 mL) oil over medium-high heat; cook steak, turning once, for 6 minutes for rare, or until desired doneness. Transfer to cutting board; tent with foil. Let stand for 10 minutes.
Meanwhile, in clean skillet over medium heat, combine onions and red pepper; cook, stirring often, for about 5 minutes or until softened. Dissolve cornstarch in 2 tbsp (25 mL) of the stock. Add remaining stock to skillet and bring to boil. Whisk in cornstarch mixture and stir until thickened, about 3 minutes. Sprinkle with pinch each salt and pepper. Slice steak into thin strips and serve with sauce.
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