Speedy steaks with vegetables
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | eaches | CUBED STEAKS, 4oz. EACH |
| 2½ | tablespoon | WORCESTERSHIRE SAUCE |
| 5 | tablespoons | OIL, DIVIDED |
| 2 | cups | ZUCCHINI, SLICED |
| 2 | cups | BROCCOLI FLOWERETTS |
| 1½ | cup | BEEF BROTH |
| 1½ | tablespoon | CORNSTARCH |
| ½ | teaspoon | SALT |
Directions
BRUSH STEAKS WITH 2 TABLESPOONS WORCESTERSHIRE SAUCE AND LET STAND FOR 5 MINUTES. IN A LARGE SKILLET HEAT 3 TABLESPOONS OF OIL. ADD ZUCCHINI AND SAUTE FOR 3 MINUTES. ADD BROCCOLI AND SAUTE FOR 2 MINUTES LONGER. REMOVE VEGETABLES WITH A SLOTTED SPOON. KEEP WARM. ADD REMAINING 2 TABLESPOONS OF OIL TO THE SKILLET AND BROWN THE STEAKS ABOUT 2 MINUTES ON EACH SIDE.
COMBINE BROTH, CORNSTARCH, SALT AND REMAINING WORCESTERSHIRE SAUCE. ADD TO SKILLET AND COOK, STIRRING OCCASIONALLY, UNTIL THICK, ABOUT 2 MINUTES.
RETURN VEGETABLES TO SKILLET AND HEAT THROUGH. SERVE IMMEDIATELY.