Title: Speedy Steaks with Vegetables
Categories: Beef Meat Vegetable
Yield: 6 Servings
| 6 | | CUBED STEAKS, 4oz. EACH |
| 2 1/2 | tb | WORCESTERSHIRE SAUCE |
| 5 | tb | OIL, DIVIDED |
| 2 | c | ZUCCHINI, SLICED |
| 2 | c | BROCCOLI FLOWERETTS |
| 1 1/2 | c | BEEF BROTH |
| 1 1/2 | tb | CORNSTARCH |
| 1/2 | ts | SALT |
BRUSH STEAKS WITH 2 TABLESPOONS WORCESTERSHIRE SAUCE AND LET STAND FOR 5
MINUTES. IN A LARGE SKILLET HEAT 3 TABLESPOONS OF OIL. ADD ZUCCHINI AND
SAUTE FOR 3 MINUTES. ADD BROCCOLI AND SAUTE FOR 2 MINUTES LONGER. REMOVE
VEGETABLES WITH A SLOTTED SPOON. KEEP WARM. ADD REMAINING 2 TABLESPOONS OF
OIL TO THE SKILLET AND BROWN THE STEAKS ABOUT 2 MINUTES ON EACH SIDE.
COMBINE BROTH, CORNSTARCH, SALT AND REMAINING WORCESTERSHIRE SAUCE. ADD TO
SKILLET AND COOK, STIRRING OCCASIONALLY, UNTIL THICK, ABOUT 2 MINUTES.
RETURN VEGETABLES TO SKILLET AND HEAT THROUGH. SERVE IMMEDIATELY.