Created by Chef Max Shapiro
This dish is very quick and easy. It makes for a hearty meal in the fall, this is great served with roasted potatoes, or rice.
- 1 Tbsp olive oil
- 3/4 pound minute steak, cut into ﬁnger-sized strips
- 1/4 tsp black pepper
- 3 green onions, including tops, sliced thin
- 1 tsp grated lemon
- 1/3 cups beef broth
- 3 Tbsp fresh parsley, minced
In a heavy 10 inch skillet, heat the olive oil over moderately high heat until hot. Add the steak, stirring until no longer pink, about 1 minute. Transfer to a plate.
Add the pepper, green onions, lemon rind, and beef broth, and cook until the liquid boils down by half, about 4 to 6 minutes. Return meat to pan, add parsley, and toss until heated through. Serve.