Steak and Peppers
| Yield: | 4 Servings |
| Categories: | Beef |
| 4 | Beef tenderloin steaks, cut | |
| 1" thick (about 4 oz. each) | ||
| 1 | tb | Light sesame oil,divided |
| 3 | ts | Peppercorns,coarsely crushed |
| 1 | tb | Butter |
| 2 | md | Green bell peppers, cut into |
| 1/4" thick julienne strips | ||
| 1 | Medium red and yellow bell | |
| Pepper, cut into 1/4" | ||
| Thick julienne strips | ||
| 6 | Green onions, cut into 1/2" | |
| Pieces | ||
| 1/4 | c | Soy sauce |
| 1 1/2 | ts | Cornstarch |
| 1/4 | c | Balsamic vinegar |
| 1/4 | c | Apple juice |
| 1/4 | c | Tomato juice |
| 6 | Drops hot pepper sauce |
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