Update my dinner status, I'm making this tonight.
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Servings: 2 Servings
Total Time (median): 0 : 45 Active Time: 0 : 45
US/Metric: [convert to metric]
Ingredients
- 1 tablespoon Olive oil
- 1 small Onion
- 4 cloves Garlic thinly sliced
- 4 ounce Beef thinly sliced
- 1 medium Sweet pepper sliced
- 1/4 cup Peanuts blanched unsalted - optional
- 1/2 cup Peas frozen or fresh
- 5 Plum tomatoes sliced in half lengthwise
- 1 medium Carrot thinly sliced in 2 inch strips
- 1 tablespoon worchestershire sauce, lea & Perrins
- 5 medium Mushrooms thinly sliced
- 1 1/2 cup Water
- 1/8 cup Flax seeds
Preparation
Cut carrot into thin slices about 2 inches long. Quarter onion lengthwise so it will break apart while cooking and thinly slice the garlic cloves.
For this dish I use cheaper cuts of steak and slice them in 3/4 inch strips, I then turn them on their edge and slice them in thin slices across the grain.
In a 10 inch frying pan saute the onion, garlic and carrot in the olive oil until the onion starts to become transparent. Add the beef slices, water and worchestershire sauce. Cook until carrots start to become tender. If the dish starts to dry out to much more water can be added.
Add peas, tomatoes, peanuts, flax seeds and mushrooms, continue to cook stirring frequently until peas and mushrooms are done.
Serve.
397 calories, 187 mg. sodium
