Rival S16RB User Manual download pdf (Page 15)

RECIPES

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STIR-FRY BEEF AND BROCCOLI (CONT.)

Combine remaining soy sauce and sherry with broth, cornstarch, sugar and salt;

set aside. Set skillet temperature to 350° F. Add oil and heat 1 minutes. Drain

meat, discarding marinade and add meat to skillet. Stir fry 7 to 9 minutes or until

beef is done. Remove meat and keep warm. Add vegetables. Cover and cook

3 minutes or until vegetables are crisp tender. Stir mid-way through cooking.

Reduce temperature to 250° F. Blend meat into vegetables. Stir broth mixture then

pour over meat and vegetables. Heat, stirring, until broth is hot and thickened.

Serve over rice.

STEAK AU POIVRE

2 teaspoons black peppercorns or mixture 1 tablespoon butter or margarine

of black, green and pink peppercorns 1 green onion, sliced

⁄2 to

⁄4-lb. boneless steak, (1 strip or sirloin steak) 3 tablespoons bourbon or beef broth

3 tablespoons water

Place peppercorns in plastic bag. Crack peppercorns with rolling pin or mallet.

Press cracked peppercorns evenly over both sides of steak. Set aside. Set skillet

temperature to 300° F. Add steak and cook, 7 minutes per side for medium-rare,

or until desired doneness. Remove steak from skillet and keep warm.

Add butter and green onion. Saute, stirring for 1 minute. Combine bourbon/beef

broth and water; pour over green onions. Allow to cook, stirring constantly, about

2 minutes or until sauce has thickened slightly. Cut steak into serving portions.

Return steak to skillet and spoon sauce over meat. Heat 1 minute. Serve steaks

with sauce spooned over meat.

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Rival S16RB User Manual Page 15