Peppered Beef Slices with Green Onions and Radishes
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 1 tablespoon sugar
- 1 1/2 tablespoons cornstarch
- 1/3 cup dry red wine
- 2 tablespoons low-sodium soy sauce
- 3 teaspoons vegetable oil
- 1 teaspoon crushed fennel seeds
- Carbohydrate 12 g(4%)
- Cholesterol 77 mg(26%)
- Fat 12 g(19%)
- Fiber 3 g(11%)
- Protein 27 g(53%)
- Saturated Fat 4 g(21%)
- Sodium 270 mg(11%)
- Calories 272
Preparation 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.) 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.
Preparation 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.) 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.
