1 pound small white mushrooms of medium mushrooms cut in half (about 6 cups)
1 large yellow, orange or red bell pepper, cut in 1-inch squares
1 medium zucchini, halved lengthwise, sliced 1-inch thick
2 cloves thinly sliced garlic
1 can (14 1/2 oz.) Italian seasoned diced tomatoes
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Let's Make It
Season steak on both sides with salt and pepper. In skillet heat 1 1/2 teaspoons oil over medium heat. Add steak; cook 3 minutes per side or until well browned on both sides. Remove to cutting board and let stand 3 minutes.
De-glaze skillet with white wine and simmer to reduce down, stirring frequently. While reducing, heat remaining oil in large heavy skillet. Add mushrooms, bell pepper, zucchini and garlic; cook and stir 3 minutes or until mushrooms begin to release their juices. Stir in tomatoes and cook 5 minutes or until mushrooms are tender.
On cutting board slice steak thinly across grain and then in half; stir into vegetable mixture. Add juices from cutting board into the skillet with the reduced wine mixture, add a few ladles of liquid from the other skillet and low boil, stirring until the mixture is thickened. Add reduction to the beef and vegetable skillet, mix thoroughly and serve.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.