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Asian Skillet Supper Recipe

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Amid the flurry of holiday happenings, you can still gift yourself with a personalized serving of steak. From Titonka, Iowa. Dona Shroyer shares this colorful combination of cubed steak, vegetables and rice--a quick and simple meal.

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Asian Skillet Supper Recipe

Prep/Total Time: 15 min.

Yield: 1 Servings

5 10 15

Ingredients

4 ounces beef cubed steaks, cut into strips
2 teaspoons vegetable oil
1/4 cup julienned green pepper
2 tablespoons chopped celery
2 teaspoons cornstarch
1/4 cup water
4 teaspoons soy sauce
1/2 teaspoon sugar
1/8 teaspoon salt
1 small tomato, cut into wedges
Hot cooked rice

Directions

In a small skillet, stir-fry the steak in oil for 4 minutes or until no longer pink. Remove steak and keep warm. Stir-fry green pepper and celery until crisp-tender. Combine cornstarch, water, soy sauce, sugar and salt until smooth; add to the skillet. Bring to a boil. Cook and stir for 1 minute or until thickened. Add steak and tomato to skillet; heat through. Serve over rice. Yield: 1 serving.

Originally published as Asian Skillet Supper in Taste of Home December/January 2004, p17

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviews for Asian Skillet Supper (2)

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Asian Skillet Supper

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Reviewed on Jun. 14, 2011 by dawnrosanne

I used 16 oz of cube steak instead of 4 oz because I was making it to feed four people instead of one! So, I then basically just doubled all of the ingredients. If I had to do it over again, I would maybe triple the rest of the ingredients because it would make more of the sauce. I also threw in red pepper and cucumbers. This was very easy and tasty, too.