Recipe - Steak And Shrimp Toss

1 pound Boneless Beef Round Steak
2 lg Onions
8 ounce Fresh Mushrooms
2 Sweet, Red or Green Peppers
1 pound Zucchini
2 tablespoon Oil
2 tablespoon Worcestershire Sauce
1 tablespoon Cornstarch
2 tablespoon Catsup
One fourth teaspoon Crushed Red Pepper (opt)
One half cup Beef Broth
One half pound Shelled, Frozen or
Fresh Shrimp

This is a delicious and versitile recipe. If chicken is used instead of
beef, substitute chicken broth instead of beef broth. For vegetarians, use
eggplant slices instead of meat, and use vegetable broth.

Trim fat and cut meat across the grain into strips about 1/4" thick, 1"
wide, and 3" long. Peel and slice onions; wipe mushrooms clean with damp
paper towel and slice lengthwise. Seed peppers and cut into strips; trim
the zucchini and cut into 3" sticks. Heat oil in wok or large skillet [MW:
browning dish]; stir toss meat strips to brown on both sides (1 or 2
minutes). Push to side of pan; add onions and mushrooms; stir each to
glaze. Add pepper strips, zucchini; cook about 3 minutes, tossing
occasionally. Add worcestershire sauce which has been stirred with
cornstarch; then add catsup, crushed red pepper (if desired) and beef
broth. Bring to a boil; add shrimp. Cover and cook until shrimp are pink
and hot through (1 to 4 minutes). Stir lightly and serve. Makes 4 servings.

from http://www.acmepet.com/beckerpub Submitted By
BRIAN_MACFARLANE@CREST.SRHS.K12.NJ.US (BRIAN MACFARLANE) On TUE, 21 NOV 95
114439 0500

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini