  This recipe was reprinted with permission from “What’s to Eat? The Milk-Free, Egg-Free, Nut-Free Food Allergy Cookbook” by Linda Marienhoff Coss, available at www.FoodAllergyBooks.com.” "Served over dairy- and egg-free angel-hair pasta with some fresh steamed vegetables on the side, this is an excellent dish to make for guests." - Linda Coss
Preparation time: 15 minutes Cooking time: 10 minutes 1/3 cup julienne sliced sun-dried tomatoes packed in oil 1/4 cup Balsamic vinegar 1/4 cup olive oil 1 teaspoon lemon pepper 1 pound Top Round Beef Round Steak 1 tablespoon olive oil 1 teaspoon garlic powder 1/2 cup chopped onion In a small bowl, stir together sun-dried tomatoes, Balsamic vinegar, 1/4 cup olive oil, and lemon pepper; set aside. Cut steak into thin strips, and cut each strip into 1 to 1-1/2 inch long pieces. Heat 1 tablespoon olive oil in 12-inch skillet over medium-high heat. Add steak pieces to pan; sprinkle with garlic powder. Sauté over medium-high heat, stirring often, until meat is cooked (approximately 5 minutes). Remove meat from skillet and set aside. Discard pan juices. Place onion in skillet and sauté over medium heat approximately 2 minutes, until soft. Add cooked meat and sun-dried tomato mixture to onions in skillet. Cook over low heat, stirring constantly, 1 minute or until heated through. Serve over dairy-free rice or dairy- and egg-free angel-hair pasta. Makes 4 servings Quote this article on your site
Powered by AkoComment Tweaked Special Edition v.1.4.6 AkoComment © Copyright 2004 by Arthur Konze - www.mamboportal.com All right reserved |