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Asian Skillet Supper Recipe
Asian Skillet Supper Recipe photo by Taste of Home

Asian Skillet Supper Recipe

Read Reviews (3)
5 3
Publisher Photo
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.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:1 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 1 servings

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

  1. 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

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

Reviews for Asian Skillet Supper(3)

AVERAGE RATING
   (5)
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MY REVIEW
Reviewed Feb. 18, 2014

This was very easy to make. Taste very good.

MY REVIEW
Reviewed Jun. 14, 2011

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.

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