Panned Steak Strips

Author

Unknown

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Recipe

Measurements	Ingredients
(Amount not stated)	Top Round Steak, browned 1st
(Amount not stated)	Carrots
(Amount not stated)	Rice (Cooked or uncooked?)
At least 2 sticks	Celery
(Amount not stated)	Onions
1 (12 oz) can	V-8 Juice
1 (13.5 oz) can	Tomato Juice
(Amount not stated)	Potatoes
(Amount not stated)	Mushrooms
(Amount not stated)	Tamari
(Amount not stated)	Arrowroot Powder (For thickening?)
(Amount not stated)	Red Wine

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Instructions

1. Slice flank steak thinly across the grain into strips no thicker than $\frac{1}{8}$ inch. (The recipe notes it slices best when partially frozen).
2. In a bowl, toss steak strips with cornstarch, vinegar, sugar, salt, and pepper. Allow to stand for 30 minutes.
3. In a large skillet, slowly cook bacon strips until almost crisp. Remove bacon from pan and set aside.
4. Remove from skillet any bacon fat in excess of 4 tablespoons. Heat remaining bacon fat in skillet until very hot.
5. Add beef strips to the very hot skillet and cook over very high heat for just a few minutes, tossing lightly to stir, just until browned. Remove meat from pan and set aside.
6. Cut the lettuce across the head into $\frac{1}{2}$ inch thick slices. Thinly slice the green onions (with tops). Cut the very thin lemon slices into quarters.
7. Add lettuce, onions, and lemon quarters to the pan. Cook, tossing, for a minute or two, until barely wilted and tender-crisp.
8. Return beef and bacon to the skillet and just heat through.
9. Garnish with additional sliced green onions if desired.
10. Serve immediately.

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Note

Makes Four Servings

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