If you are looking for a way to stretch your steak dollar, you might like to try this Steak Strips Over Angel-Hair Dinner recipe and to go along with it, these Deviled Egg Balls lend a new twist to serving deviled eggs that is sure to please your family or when entertaining friends.
STEAK STRIPS OVER ANGEL-HAIR DINNER
1 pound boneless beef steak, cut into bite-size strips
1 tablespoon paprika
1/4-teaspoon garlic-black pepper spice
1 1/2 cups beef broth
1/4 cup each: soy sauce and water
2 tablespoons cornstarch
1 cup each: sliced green onions and thinly sliced green bell pepper strips
1 (6-ounce can or jar) mushroom stems and slices or just slices, drained
1 teaspoon minced garlic clove
1 tablespoon olive oil
1 (14.5 ounces) can petite, diced tomatoes
1/2 cup shredded mozzarella cheese
6 cups cooked angel-hair pasta
Toss beef with paprika and garlic-pepper until coated. Let stand 20 minutes. Meanwhile, for sauce, combine broth, water, soy sauce and cornstarch; set aside.
In a 12-inch skillet, cook and stir green onions, bell pepper strips, mushrooms, and garlic in hot oil for 3 to 4 minutes or until crisp-tender. Remove vegetables from skillet. Add beef strips to skillet. Cook and stir for 2 to 3 minutes or until meat is slightly pink in center. Push meat from center of skillet.
Stir sauce; add to center of skillet. Cook and stir until thickened and bubbly. Return vegetables and undrained tomatoes to skillet; stir to coat. Cook and stir about 3 minutes more until heated through.
Add shredded mozzarella cheese over meat mixture and allow to melt.
Serve over cooked angel-hair pasta.
Serves 6.
DEVILED EGG BALLS
6 hard-cooked medium eggs, finely chopped
3 bacon strips, cooked and crumbled
1/4-cup mayonnaise
1 teaspoon minced onion
1/2-teaspoon salt, optional
1/2-teaspoon black pepper
1/4-teaspoon Dijon mustard
1 teaspoon sugar
1 cup (4-ounces) shredded cheddar or Colby-Jack cheese
In a bowl, combine the first eight ingredients until creamy.
Using a small ice cream scoop, scoop enough egg mixture to shape into 1-inch balls.
Roll balls in shredded cheese.
Cover and refrigerate until ready to serve and refrigerate any leftover.
Makes about a dozen Deviled Egg Balls.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
