12
Spicy Pepper Steak
1
⁄
2
pound sirloin steak strips
1 small green or red bell pepper, cut into strips
1
⁄
2
medium onion, sliced
1 clove garlic, minced or
1
⁄
4
teaspoon garlic powder
1
⁄
2
jar (12 ounces) beef gravy
1 tablespoon soy sauce
1
⁄
4
teaspoon crushed red pepper
Hot cooked rice
1.
Spray grill with cooking spray. Preheat grill for 5 minutes.
2.
Place beef strips on grill. Close lid and cook 4 minutes or until beef is browned
and no longer pink. Remove and keep warm.
3.
Add peppers, onion, and garlic to grill. Close lid and cook 3 minutes or
until vegetables are tender-crisp.
4.
Meanwhile, heat gravy, soy sauce, and crushed red pepper in saucepan.
(Or, microwave on HIGH for 2 minutes or until hot.) Stir in cooked beef
and vegetable mixture. Serve over rice.
Makes 2 servings.
Grilled Vegetable Medley
1 medium zucchini or yellow summer squash, sliced
1
⁄
2
medium onion, sliced
1 cup sliced fresh mushrooms (3 ounces)
1 medium or plum tomato, sliced
1
⁄
2
teaspoon dried basil leaves, crushed
1.
Spray grill with cooking spray. Preheat grill for 5 minutes.
2.
Place zucchini and onion on grill. Close lid and cook 5 minutes or until
vegetables are tender.
3.
Remove to serving dish and keep warm. Add mushrooms and tomato to grill.
Sprinkle with basil. Close lid and cook 5 minutes.
4.
Pour tomato mixture with cooking juices from drip tray over zucchini
mixture and toss to mix. Season with salt and pepper, if desired.
Makes 2 servings.
840140900 Ev02.qxd 9/15/05 10:30 AM Page 12
