Cubed Steak With Sautéed Balsamic Vegetables Recipe by cookpad.japan
Cooking Instructions 1 Mix all the sauce ingredients, except for the butter. 2 Cook the steak in a dry pan (no oil). Turn the cubes in the pan until they are golden brown on all sides. 3 Cooking the meat will produce a lot of oil, so after the cubes are cooked thoroughly, wipe excess oil with a paper towel. 4 Add vegetables and mushrooms. Stir in the remaining oil to coat, and add in the sauce ingredients from Step 1. 5 Cover the pan and steam over low heat for about 3 minutes. This will help reduce the acidity of the balsamic vinegar. 6 Remove the lid. While stirring, simmer the pan over medium heat until the sauce has reduced to about half the original amount. 7 Turn off the heat, and melt the butter into sauce in residual heat. 8 Garnish with parsley. Done. 1 Mix all the sauce ingredients, except for the butter. 1 Mix all the sauce ingredients, except for the butter. 2 Cook the steak in a dry pan (no oil). Turn the cubes in the pan until they are golden brown on all sides. 2 Cook the steak in a dry pan (no oil). Turn the cubes in the pan until they are golden brown on all sides. 3 Cooking the meat will produce a lot of oil, so after the cubes are cooked thoroughly, wipe excess oil with a paper towel. 3 Cooking the meat will produce a lot of oil, so after the cubes are cooked thoroughly, wipe excess oil with a paper towel. 4 Add vegetables and mushrooms. Stir in the remaining oil to coat, and add in the sauce ingredients from Step 1. 4 Add vegetables and mushrooms. Stir in the remaining oil to coat, and add in the sauce ingredients from Step 1. 5 Cover the pan and steam over low heat for about 3 minutes. This will help reduce the acidity of the balsamic vinegar. 5 Cover the pan and steam over low heat for about 3 minutes. This will help reduce the acidity of the balsamic vinegar. 6 Remove the lid. While stirring, simmer the pan over medium heat until the sauce has reduced to about half the original amount. 6 Remove the lid. While stirring, simmer the pan over medium heat until the sauce has reduced to about half the original amount. 7 Turn off the heat, and melt the butter into sauce in residual heat. 7 Turn off the heat, and melt the butter into sauce in residual heat. 8 Garnish with parsley. Done. 8 Garnish with parsley. Done. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Spinach And Garlic Penne With Chicken Better Than Sex Pumpkin Poke Cake Avocado And Egg sweet and sour chicken Green Tea and White Chocolate Mousse Cake Spinach And Garlic Penne With Chicken Better Than Sex Pumpkin Poke Cake Avocado And Egg sweet and sour chicken Green Tea and White Chocolate Mousse Cake Kabocha Squash and Pork Roll Bento Our Family's Recipe For Fluffy Light Okonomiyaki with Tofu Halloween Ghost Pumpkin Character For Bentos Easy Tender Chicken Breast Stir-fry with Mayonnaise and Chilli Sauce sweet and sour chicken Amy 's Sweet Ginger . Peanut Ginger Noodles - Vegan Light and Moist! Kabocha Cake Sweet and Salty Kabocha Squash For Your Bento Ginger Chicken lollipops Kabocha Squash and Pork Roll Bento Our Family's Recipe For Fluffy Light Okonomiyaki with Tofu Halloween Ghost Pumpkin Character For Bentos Easy Tender Chicken Breast Stir-fry with Mayonnaise and Chilli Sauce sweet and sour chicken Amy 's Sweet Ginger . Peanut Ginger Noodles - Vegan Light and Moist! Kabocha Cake Sweet and Salty Kabocha Squash For Your Bento Ginger Chicken lollipops