Cubed Steak with Sautéed Balsamic Vegetables

Name: Cubed Steak with Sautéed Balsamic Vegetables
Cuisine: American
Ingredients: 250 grams Cubed Steak (pre-cut); 1/2 Yellow pepper; 1/2 pack Mushrooms (I used shimeji mushrooms); 1/2 Onion; 3 tbsp Balsamic vinegar; 1 heaping teaspoon Sugar; 1 tbsp Soy sauce; 2 tbsp White wine; 10 grams Butter

cookpad.japan @cookpad_jp

I like to use sugar and vinegar to create a rich flavour, so I make this often.

Use any brightly coloured vegetables.
I didn't use them this time, but using I like to add in green beans to make the dish tastier and more colourful.
If you want the dish to be less rich and more refreshing, omit the butter at the end of cooking. Recipe by Mya-kom

I like to use sugar and vinegar to create a rich flavour, so I make this often.

cookpad.japan @cookpad_jp

I like to use sugar and vinegar to create a rich flavour, so I make this often.

Saved

Ingredients

250 gramsCubed Steak (pre-cut)
1/2Yellow pepper
1/2pack Mushrooms (I used shimeji mushrooms)
1/2Onion
3 tbspBalsamic vinegar
1heaping teaspoon Sugar
1 tbspSoy sauce
2 tbspWhite wine
10 gramsButter

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Steps

1

Mix all the sauce ingredients, except for the butter.
2

Cook the steak in a dry pan (no oil). Turn the cubes in the pan until they are golden brown on all sides.
3

Cooking the meat will produce a lot of oil, so after the cubes are cooked thoroughly, wipe excess oil with a paper towel.
4

Add vegetables and mushrooms. Stir in the remaining oil to coat, and add in the sauce ingredients from Step 1.
5

Cover the pan and steam over low heat for about 3 minutes. This will help reduce the acidity of the balsamic vinegar.
6

Remove the lid. While stirring, simmer the pan over medium heat until the sauce has reduced to about half the original amount.
7

Turn off the heat, and melt the butter into sauce in residual heat.
8

Garnish with parsley. Done.