- 2-quart Saucepan with Cover
- 10½-inch Skillet with Cover
- 1-quart Mixing Bowl
- Chef’s Knife
- 2 cups red potatoes with peels, cubed
- 2 cups carrots, cubed
- ¾ pound boneless beef sirloin steak, cut into thin strips
- 2 cups onion, chopped
- 2 cups sliced mushrooms
- ¼ cup low-fat balsamic vinaigrette dressing
- Salt and pepper as desired
Using the Chef’s Knife, cut the potatoes and the carrots on a cutting board; set aside in the 1-quart Mixing Bowl. With the same knife, cut the onion and the mushrooms. On another cutting board, cut the steak into thin strips with the Carving Knife.
Add the potatoes, carrots and 3 ounces of water in the 2-quart Saucepan. Cover and cook at medium heat with the Redy-cook valve open. When the valve whistles, close it and turn off the stove.
Preheat the 10½-inch Skillet at medium-high temperature for 3 minutes. Add steak and cook for 3 minutes. Add the onion; stir for 1 minute. Add the potatoes and carrots —previously cooked —, the mushrooms and the dressing; season with salt and pepper as desired. Cover with the Redy-cook valve open. When the valve whistles, close it and turn off the heat.
Chef’s Note: For a great side dish, try Dinner4Two’s Catcus Salad!