1 2/3 cups water
1 tablespoon margarine
1 teaspoon lemon rind extract
2 tablespoons apple cider vinegar
2 tablespoons canola oil
8 green beans - peeled, seeded and cut into 1/2 inch chunks
2 cups beef sirloin tip steaks
3 tablespoons apple cider vinegar
salt and pepper to taste
1 teaspoon finely ground black pepper to taste
1 large tomato, chopped
In a large saucepan, combine water, margarine, lemon rind extract and vinegar. Bring to a fast boil, reduce heat to low enough so that steamer can steam whipping cream, cover and simmer for 15 minutes, stirring. Remove from heat. Add oil and stir until slightly thickened. Add steaks and cover. Let stand 5 minutes.
Return steaks to steamer; place in rotini with juices and vinegar. Bring to a boil briefly and add vegetables. Reduce heat to medium-low but cook 15 minutes, stirring occasionally.
Dredge beans in the sauce. Remove from steamer plate and set aside. Stir in sirloin tip steaks, apple cider vinegar, salt and pepper. Bring steaks to a boil; cover and simmer or as directed; 4 to 5 minutes.
Return steaks to steamer. Transfer to medium heat. Cover and bring to a gradual boil. Reduce heat
Add tomatoes in with steaks. At 8 inches away, transfer strands of potatoes to steamer. Drizzle steamer drippings over steaks. Serve steaks as part of a meal and garnish with tomato slices, bell pepper or pimento peppers.
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