Cube Steak with Chili Peppers and Vegetable Stir-Fry (Serves 2)
This meal tastes better than it looks. Try it and you will see.
Prep Time: 5-10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Two cube steaks
8-ounces mild green chili peppers (canned)
One small sweet yellow onion
4-ounces fresh mushrooms
One yellow squash
10 peeled baby carrots
Yellow curry powder
Season steak to taste on both sides with salt, pepper, garlic powder, and yellow curry powder
Chop onions, squash, mushrooms, and carrots into bite-sized pieces
Open cans and dice green chili peppers into bite-sized pieces
Add 2 tablespoons of coconut oil to a wok over medium heat. Add onions, squash, mushrooms, and carrots. Season to taste with salt, pepper, garlic powder, and yellow curry. Stir well and cook covered for 10-12 minutes.
Heat a non-stick grill pan over medium heat. Sear cube steak 5 minutes on first side and then turn to sear on the other side 5 minutes. Turn steaks back to first side and smother with diced chili peppers. Cook 2-3 more minutes.
Transfer to a plate and eat!
Notes: I didn’t understand why anyone would use coconut oil instead of olive oil when I was using cheap stuff from my local supermarket. Then I bought the Whole Foods 365-brand Organic Virgin Coconut Oil. The taste of everything I am stir-frying now is fabulous.
I made the vegetable stir-fry with twice the squash and no carrots yesterday. I added the carrots today because I only had one squash in the refrigerator. I liked it with carrots, but loved it with just squash, onions, and mushrooms.
I had mild green chili peppers in my pantry for another recipe. They make a nice topping for cube steak, but I may try Hot chili peppers next time.