Beef Cube Steaks with Pepper (meatless)
Portion Size: 3 oz. meat plus 1 oz. pepper (approx. ½ cup)
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 1/2 Pounds imitation beef steaklet | Trim all visible fat |
| 2 large green bell peppers | Wash all produce thoroughly before cutting. Core and slice. |
| 1 teaspoon garlic powder | |
| 1/2 teaspoon salt | |
| 1/4 teaspoon black pepper. | |
| 1 Tablespoon oil | |
| 1 Cup low sodium vegan beef broth | (contains yeast) |
| 1 Tablespoon cornstarch | |
| 1/4 Cup water |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Season imitation beef steaklet with salt, garlic powder and pepper. | |
| 2 | Spray non stick skillet with cooking spray. Heat skillet over medium high heat until hot. | |
| Add steaks. Cook 3 to 4 minutes on each side or to doneness. | Temperature check. Minimum Temperature 145°F for 15 seconds | |
| 3 | Remove steaks from skillet. Keep warm. . | |
| 4 | Sauté peppers in skillet until tender crisp. | |
| 5 | Remove from skillet. . | |
| 6 | In same skillet, combine broth, water and cornstarch. Cook until thickened and bubbly, stirring constantly. | |
| 7 | Add steaks and peppers. Heat and serve |
