Rib-Eye Steaks stir fry

Ingredients

• Beef, rib

  Eye, small end (ribs 10-12), separable lean and fat, trimmed to 0" fat, choice, raw

  4 oz or 113g

• Onions

  Raw

  ½ cup, chopped or 80g

• Sauteed Bell Peppers

  Ryan's

  12 oz or 340g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  ½ tbsp or 7g

• Chopped Garlic

  Canada Garlic

  1 serving or 4g

• Sliced Baby Bella Mushrooms Packaged

  Cremini - Freshdirect

  ½ cup chopped raw or 35g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Cherry Tomatoes

  Tesco

  1 serving or 100g

• White Rice

  Enriched - Kroger

  ½ cup or 44g

Directions

1. Cut beef into (4) 8-ounce steaks. Finely chop parsley.
2. Pat steaks dry, then sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper (total).
3. Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then saut steaks in 2 batches, turning once, about 4 minutes per batch for medium-rare. Transfer to a large plate and cover with foil.
4. Pour off fat from skillet, then saute garlic in remaining tablespoon oil over medium-high heat until pale golden, about 30 seconds. Add wine and boil, stirring and scraping up brown bits, until reduced by half, 2 to 3 minutes. Add water, soy sauce, and any meat juices from plate and boil until reduced by half, 3 to 4 minutes.
5. Cut butter into 3 pieces. Reduce heat to medium-low and whisk in butter, 1 piece at a time, until slightly thickened. Stir in parsley and pour sauce over steaks.

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