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Source: The Working Family's Cookbook

Beef with Peppers and Carrots
Lean sirloin steak goes far when cooked with vegetables.
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Serves: 2 to 3
Prep Time: 15 minutes
Cook Time: 5 to 7 minutes
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2 tablespoons low sodium soy sauce
2 teaspoons Crisco® Vegetable Oil
1/2 teaspoon ground ginger
Freshly ground pepper
1/2 pound boneless sirloin steak, cut into 1/4-inch strips
2 medium-size carrots, cut into 1/4-inch strips
1 green pepper, cut into 1/4-inch strips
4 tablespoons water

Combine the soy sauce, vegetable oil, ginger and pepper to taste in a small bowl. Add the steak and stir to coat it. Let the meat marinate for 15 minutes.

Lay 4 attached sheets of paper towel on the counter. Divide them into 2 pieces so that each one has 2 connecting sheets. Divide the carrots and peppers between the 2 sheets, laying the vegetables directly on the perforations. Lift the sirloin strips from the marinade and divide them equally between the 2 sheets of toweling on top of the vegetables.

Fold the paper towels over the food and then fold over the ends to make enclosed packets. Put both packets, perforated sides up, on a microwave-safe tray or plate. Sprinkle each packet with 2 tablespoons of water and microwave on High (100 percent) for 5 to 7 minutes until the vegetables are crisp-tender. Serve immediately.

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