Hamilton Beach 840135600 - Manual (Page 13)

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Spicy Pepper Steak
1 ⁄
2
or 1 pound sirloin steak strips
1 or 2 small green or red bell peppers, cut into strips
1 ⁄
2
or 1 medium onion, sliced
1 or 2 cloves garlic, minced or 1 ⁄
4
teaspoon garlic powder
1 ⁄
2
or 1 jar (12 ounces) beef gravy
1 or 2 tablespoons soy sauce
1 ⁄
4
or 1 ⁄
2
teaspoon crushed red pepper
Hot cooked rice
1. Spray grill with cooking spray. Preheat grill for 5 minutes.
2. Place beef strips on grill. Close lid and cook 4 minutes or until beef is browned
and no longer pink. Remove and keep warm.
3. Add peppers, onion, and garlic to grill. Close lid and cook 3 minutes or
until vegetables are tender-crisp.
4. Meanwhile, heat gravy, soy sauce, and crushed red pepper in saucepan.
(Or, microwave on HIGH for 2 minutes or until hot.) Stir in cooked beef
and vegetable mixture. Serve over rice.
Makes 2 or 4 servings.
Grilled Vegetable Medley
1 or 2 medium zucchini or yellow summer squash, sliced
1 ⁄
2
or 1 medium onion, sliced
1 or 2 cups sliced fresh mushrooms (3 or 6 ounces)
1 or 2 medium or plum tomatoes, sliced
1 ⁄
2
or 1 teaspoon dried basil leaves, crushed
1. Spray grill with cooking spray. Preheat grill for 5 minutes.
2. Place zucchini and onion on grill. Close lid and cook 5 minutes or until
vegetables are tender.
3. Remove to serving dish and keep warm. Add mushrooms and tomatoes to grill.
Sprinkle with basil. Close lid and cook 5 minutes.
4. Pour tomato mixture with cooking juices from drip tray over zucchini
mixture and toss to mix. Season with salt and pepper, if desired.
Makes 2 or 4 servings.
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