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