Cubed Steak with Sauteed Balsamic Vegetables – a delicious recipe with Yellow pepper, pack Mushrooms, Onion, vinegar, Sugar, Soy sauce. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Mix all the sauce ingredients, except for the butter.
2
Cook the steak in a dry pan (no oil).
3
Turn the cubes in the pan until they are golden brown on all sides.
4
Cooking the meat will produce a lot of oil, so after the cubes are cooked thoroughly, wipe excess oil with a paper towel.
5
Add vegetables and mushrooms.
6
Stir in the remaining oil to coat, and add in the sauce ingredients from Step 1.
7
Cover the pan and steam over low heat for about 3 minutes.
8
This will help reduce the acidity of the balsamic vinegar.
9
Remove the lid.
10
While stirring, simmer the pan over medium heat until the sauce has reduced to about half the original amount.
11
Turn off the heat, and melt the butter into sauce in residual heat.
12
Garnish with parsley.
13
Done.
300
kcal
Calories
13
g
Fat
27
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 250 grams Cubed Steak (pre-cut), 1/2 Yellow pepper, 1/2 pack Mushrooms (I used shimeji mushrooms), 1/2 Onion, and more.
Yes, Cubed Steak with Sauteed Balsamic Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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