Mushroom & Pepper Steak

Almost like a mock stir-fry, this dish has countless variations.

1  red bell pepper, cut into thin strips
1/2 cup white onion, sliced thinly
1/2 cup large white mushrooms, sliced thinly
2 tablespoons extra-virgin olive oil
3 tablespoons water
1 tablespoon Worcestershire sauce
1  dried {thyme}
1 tablespoon instant {gravy mix}
6 ounces cube steak cut into 4 x 1/4-inch strips
2 tablespoons vegetable oil
 {salt}, to taste
 {pepper}, to taste
2 tablespoons minced fresh parsley
Place the peppers, onion, mushrooms, and olive oil in a microwavable bowl; cover and microwave for 1 minute. In a separate bowl, mix the water, Worcestershire, thyme, and gravy mix together; add to the pepper mixture.

Cube steak can be used for this recipe, since it can be cut from almost any muscle and is passed through a series of tenderizing blades. In this recipe, we used flank steak, which can be used as long as it is cut very thinly across the visible grain running through the meat.

On a microwavable plate, toss the steak with vegetable oil and salt and pepper. Microwave for 2 minutes, stirring halfway through. Add the meat to the pepper mixture, including any juices.

Microwave the entire mixture for 2 minutes; Top with parsley.

Ease of Preparation: Easy

Preparation Time: 10-15 min

Cook Time: 5 min

Servings: 1

Recipe By: David Poran

From:  Knack College Cookbook
Used with permission of Globe Pequot Press

Chef Suggestions
Cooking these types of semi-complex dishes in the microwave requires several steps and a bit of preplanning. Because you do not have the luxury of a sauté pan or wok in a dorm room, the meats and veggies need to be cooked in batches.

You can keep the first cooked batch warm while the other is cooking by covering with foil. Always remember to stir frequently when using the microwave to ensure even heating.