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Bistro Beef Steak Sandwich
Ingredients
- Red wine and roasted red peppers take this steak sandwich to new heights. Servings: Serves 4
- 1 lb beef round tip steak, 1/8 to 1/4 inch thick
- 2 x cloves garlic, crushed
- 3 Tbsp. Lite Soy Sauce, divided
- 2 tsp extra virgin olive oil
- 1 med red onion, cut into thin wedges
- 1 1/2 c. sliced mushrooms
- 1 jar roasted red peppers, cut into strips
- 1/4 c. dry red wine
- 4 x crusty rolls (6 inches each), split, toasted
Directions
- Stack beef steaks, cut lengthwise in half and then crosswise into 1 inch strips.
- Heat large nonstick skillet over medium-high heat till warm. Stir-fry beef strips and garlic (half at a time) 1-2 min or possibly till outside surface is no longer pink.
- Remove from skillet and season with 2 Tbsp. lite soy sauce and 1/8 teaspoon pepper.
- In same skillet, heat oil over medium high till warm. Add in onion and stir-fry 5 min. Add in mushrooms and continue cooking 2-3 min or possibly till vegetables are tender. Add in red peppers, wine and remaining 1 Tbsp. lite soy sauce. Bring to a boil and reduce heat. Return beef to skillet and heat through.
- Serve beef mix in rolls.
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