Steak Diane is a retro recipe served in old-fashioned steakhouses; it's a juicy steak served with a spicy sauce, sometimes flamed. I decided to turn this idea into a 30-minute one-dish meal, using prepared vegetables you can find in the produce aisle of your grocery store: sliced mushrooms and fresh green beans. Serve it with hot cooked rice.
Prep Time: 16 minutes
Cook Time: 14 minutes
Ingredients:
- 1 pound sirloin steak
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 onion, thinly sliced
- 1 (8-ounce) package sliced button mushrooms
- 2 (5-ounce) packages prepared fresh green beans
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon dry mustard powder
- 2 tablespoons lemon juice
- 1 cup beef broth
- 2 tablespoons cornstarch
- 2 tablespoons chopped fresh parsley
Preparation:
Trim excess fat from steak, cut in half, and cut across the grain (or perpendicular to the lines in the meat), into 1/2-inch strips. Sprinkle with salt and pepper. In heavy skillet, melt butter and olive oil; add the steak strips and stir-fry until brown, about 3 to 4 minutes. Remove meat from skillet with slotted spoon to a plate.
To drippings remaining in skillet, add onion and garlic; stir-fry until crisp-tender, about 3 to 4 minutes. Add mushrooms and green beans; stir-fry for 3 to 5 minutes longer. In small bowl combine Worcestershire sauce, mustard powder, lemon juice, beef broth, and cornstarch. Add to skillet and bring to a simmer.
Return meat to skillet; bring back to a simmer and cook for 4 minutes longer, until meat and vegetables are tender. Sprinkle with parsley and serve.
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