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Suggest a better descriptionTrim fat and cut steak across the grain into bite-sized strips. Place in marinade in shallow bowl; cover and chill for 2 to 3 hours or longer. Drain meat well on paper towels, reserving marinade for later use. In a large frying pan over medium heat, cook onion in 2 tablespoons of butter or margarine until lightly browned. Add green pepper; cook, stirring, until limp and bright green. Remove and reserve vegetables. Brown mushrooms in 2 tablespoons more butter in the same pan; add to green pepper mixture. In remaining butter cook steak strips quickly, in three batches, turning with tongs until browned on both sides. Return all the steak and vegetables to the pan; add tomato wedges and 2 tablespoons of the reserved marinade. Cook, stirring lightly, just until mixture is heated through. Salt to taste. Recipe By : the California Culinary Academy From: Dscollin@aol.Com Date: Sun, 19 Feb 1995 22:05:37 -0500 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (199g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 200 | ||
Calories from Fat: 183 (92%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.4g | 27 % | |
Saturated Fat 6.4g | 32 % | |
Monounsaturated Fat 7.6g | ||
Polyunsanturated Fat 5.4g | ||
Cholesterol 20.5mg | 6 % | |
Sodium 35.7mg | 1 % | |
Potassium 57.5mg | 2 % | |
Total Carbohydrate 1.3g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.2g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 200
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