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

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