Steak and Peppers

Course : Beef Steak
Serves: 4
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4 medium Beef tenderloin steaks, cut 1 inch thick (about 4 oz. each)
1 Tablespoon Light sesame oil,divided
3 Teaspoon Peppercorns,coarsely crushed
1 Tablespoon Butter
2 medium Green bell peppers, cut into 1/4 inch thick julienne strips
1 Medium red and yellow bell Pepper, cut into 1/4 inch Thick julienne strips
6 medium Green onions, cut into 1/2 inch Pieces
1/4 cup Soy sauce
1 1/2 teaspoon Cornstarch
1/4 cup Balsamic vinegar
1/4 cup apple juice
1/4 cup Tomato juice
6 Drops hot pepper sauce

Preparation / Directions:

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.

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