Sunday, February 15, 2009

Sirloin and Vegetable Skillet

2 Tbsp. olive oil, divided
1 lb. steak, cut into strips
2 cups (about 6 oz.) mushroms
1 medium red bell pepper, coarsely chopped
1 small onion chopped
1 pint (about 16 oz) whole kernel corn, drained
1/2 pint (8 oz) tomato sauce
2 tsp. Italian seasoning
1/8 tsp. crushed red pepper flakes.

- Heat 1 Tbsp. oil in a large skillet over medium heat. Add steak and cook until browned, stirring occasionally. (About 5 mins.) Move steak to platter, discarding any fat.
- Heat 1 Tbsp. oil in the skillet. Stir in mushrooms, pepper, and onion. Cook until crisp-tender, about 5 mins.
- Put steak back in skillet, add corn, tomato sauce, Italian seasoning and red pepper flakes. Cook until heated through, stirring occasionally (about 2-3 mins).
- Serve and enjoy immediately.

(Tip: I would recommend putting this over rice and/or with a salad on the side. Also, perhaps, with bread.)

Recipe based on one in Great American Recipes

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