Prep Time 30 Minutes • Start to Finish 30 twinkles • Makes 6 servings
⅓ mug olive or vegetable oil painting
2 soupspoons diced fresh parsley
3 soupspoons red wine ginger
1 teaspoon bomb juice
1 ½ ladles diced fresh or ½ tablespoon dried oregano leaves
½ tablespoon crushed red pepper flakes
2 cloves garlic, finely diced
1 large red or unheroic bell pepper, cut into strips
mug sliced fresh mushrooms( 3 oz)
1 boneless beef sirloin steak, 1 to 1 ½ elevation thick( 1 lb)
¼ tablespoon swab
⅛ tablespoon pepper
6 mugs suck
– size pieces salad flora
1 Heat gas or watercolor caff
. In tightly covered vessel, shake all dressing ingre-
dients; reserve ¼ mug.
2 Toss bell pepper and mushrooms with 2 soupspoons of the dressing; place in
“ wok ”). Set away. Place beef on caff
over medium heat. Cover
Caff; cook 15 to 20 twinkles, turning formerly, until of asked doneness. Add caff
ket to caff
for last 5 twinkles of cuisine time, shaking handbasket or stirring vegetables
sometimes, until bell pepper is crisp- tender.
3 Remove beef from caff
to cutting board. Sprinkle with swab and pepper; cut into
¼- inch slices. In large coliseum, toss beef with reserved ¼ mug dressing. Add salad
flora, grilled vegetables and remaining dressing; toss.
1 Serving Calories 190; Calories from Fat 13, Trans Fat 0g, Cholesterol 40 mg;
Total Fat 12g( Saturated Fat 2g); Sodium 140 mg; Total Carbohydrate 5g( Dietary
Fiber 2g); Protein 17g Exchanges 1 Vegetable, 2 spare Meat, 1 Fat
Carbohydrate Choices ½
Tips Enjoy this sizzling summer salad with a blunt French birthstone and
altitudinous spectacles of iced tea.
Bell peppers are available in a rainbow of colors, similar as red, unheroic,
green, orange, grandiloquent and chocolate brown. Pick whatever color you like, or
use a variety.