Pepper steak and asparagus
1. Cut each steak into strips.
2. Sprinkle pepper and ¼ tsp salt evenly onto the steaks.
3. Place oil onto a large skillet and warm to medium heat. Place the steaks onto the skillet and cook for 6 minutes (or until fully cooked), turning once. Remove the steaks from the skillet.
4. In a bowl, mix the broth, tomato paste and vinegar. Pour the broth mixture into the skillet and cook for 2 minutes.
5. Add the thyme or parsley. Add the sauce onto the steaks.
6. Preheat oven to 425 F. Cut off the bottom of the asparagus spears. Place asparagus onto a foil-lined baking dish and drizzle with olive oil and sprinkle ½ tsp of sea salt on top. Roll the asparagus around until they are evenly coated with oil and salt. Roast for 10-15 minutes until tender.
7. Serve with the steak.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (505g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 491 | ||
Calories from Fat: 225 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25g | 33 % | |
Saturated Fat 14.9g | 75 % | |
Monounsaturated Fat 6.6g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 124.7mg | 38 % | |
Sodium 407.7mg | 14 % | |
Potassium 1366.1mg | 36 % | |
Total Carbohydrate 13.1g | 4 % | |
Dietary Fiber 5.7g | 23 % | |
Sugars, other 7.4g | ||
Protein 58.1g | 83 % | |
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: 491
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