A steakhouse take on Thai beef with peppers. Served with steamed rice
Preheat oven to 375°F. Whisk chili sauce, soy sauce, balsamic vinegar, and ginger in medium bowl; add steaks and turn to coat. Let marinate at room temperature for 15 minutes, turning occasionally.
Heat 1/2 tablespoon vegetable oil in a large oven proof skillet over medium to high heat. Scrape most of marinade off steaks and back into bowl. Sprinkle steaks with salt-and-pepper; add to skillet and cook until browned, about three minutes. Turn steaks over and transfer skillet to oven. Roast until cooked to desired doneness, about five minutes longer for medium rare. Transfer steaks to cutting board; let rest for 10 minutes.
Meanwhile, heat remaining 1 tablespoon vegetable oil in heavy medium skillet over medium - high heat. Add onion and bell peppers; sauté until crisp - tender, about three minutes. Add green onions and all remaining marinade from steaks. Bring to boil. Stir in cilantro. Cut steaks cross wise in half. Divide steaks among 4 plates. Spoon vegetables over steaks and serve.
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Serving Size: 1 Serving (213g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 95 | ||
Calories from Fat: 39 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.4g | 6 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 18.6mg | 1 % | |
Potassium 752.8mg | 20 % | |
Total Carbohydrate 12g | 4 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 8g | ||
Protein 3.8g | 5 % | |
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: 95
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