Steakhouse Vegetables Recipes

STEAK AND VEGETABLES

Steps:

• In a large bowl, combine the cornstarch, bouillon, water and soy sauce until smooth; set aside. Cut steak thinly across the grain, then cut slices in half; set aside. , In a nonstick skillet or wok, stir-fry green pepper, onion and garlic in oil for 4 minutes; remove and set aside. Add meat; stir-fry for 4-6 minutes or until no longer pink. , Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add the tomatoes, water chestnuts and green pepper mixture; cook and stir until heated through. Sprinkle with pepper. Serve with rice.

ROSEMARY SALMON AND VEGGIES

Steps:

• Preheat oven to 400°. Place salmon in a greased 15x10x1-in. baking pan. Combine oil, vinegar, rosemary, garlic and salt. Pour half over salmon. Place asparagus and red pepper in a large bowl; drizzle with remaining oil mixture and toss to coat. Arrange around salmon in pan; sprinkle with pepper., Bake until salmon flakes easily with a fork and vegetables are tender, 12-15 minutes. Serve with lemon wedges.

STEAKHOUSE VEGETABLES

Steps:

• Preheat a large, heavy skillet over medium-high heat.
• While it heats, find a tight-fitting lid for it.
• Splash in a puddle of the oil, then the butter in the middle of the oil.
• Swirl gently.
• When the butter just begins to brown, add the vegetables.
• Saute for a few minutes until they brighten and start to brown here and there.
• Season with the thyme, salt and pepper, then toss evenly.
• Add a splash of water and immediately cover with a tight-fitting lid.
• Braise for a few minutes until the vegetables finish cooking through.