Flat Iron Steak with Peanut Sauce
Try menuing this delicious entrée that will leave your guests craving more! (A perfect opportunity for takeout! See more here.) Tender-crisp veggies and peanut sauce give this dish a classic Asian flavor with plenty of room left to customize using just the right level of heat. Experiment with different noodle options for a unique texture and presentation.
- 2 beef Flat Iron Steaks
- 1/4 teaspoon ground red pepper
- 1/4 teaspoon black pepper
- 1 package (16 ounces) frozen Asian vegetable blend
- 1/4 cup water
- 3 cups hot cooked thin noodles (such as vermicelli, Chinese noodles, rice noodles)
- 3/4 cup prepared peanut sauce
- 1/4 cup roasted peanuts, chopped (optional)
- Combine red and black peppers; press evenly onto beef Steaks. Heat large nonstick skillet over medium heat until hot. Place Steaks in skillet; cook 11 to 14 minutes for medium rare to medium doneness, turning occasionally. Remove to platter; keep warm.
- Add frozen vegetables and water to skillet; bring to a boil. Reduce heat to medium; cover and cook 5 to 7 minutes or until crisp-tender. Add noodles and peanut sauce; toss to coat. Cook until heated through, stirring occasionally.
- Carve Steaks into slices and season with salt, as desired. Serve over noodle mixture. Top with peanuts, if desired.
Nutrition information per serving:
544 calories; 22 g fat (6 g saturated fat; 1 g monounsaturated fat); 51 mg cholesterol; 1073 mg sodium; 52 g carbohydrate; 3.5 g fiber; 33 g protein; 6.5 mg niacin; 0.5 mg vitamin B6; 3 mcg vitamin B12; 3.6 mg iron; 23 mcg selenium; 8.6 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.