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STEAK AND PEPPERS

Category:    Beef
Yield:4 servings
 
      4    Beef tenderloin steaks, cut              Thick julienne strips
           1" thick (about 4 oz. each)         6    Green onions, cut into 1/2"
      1 tb Light sesame oil,divided                 Pieces
      3 ts Peppercorns,coarsely crushed      1/4 c  Soy sauce
      1 tb Butter                          1 1/2 ts Cornstarch
      2 md Green bell peppers, cut into      1/4 c  Balsamic vinegar
           1/4" thick julienne strips        1/4 c  Apple juice
      1    Medium red and yellow bell        1/4 c  Tomato juice
           Pepper, cut into 1/4"               6    Drops hot pepper sauce
 
  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. Makes 4 servings.
 

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