This recipe was originally in a Steak Cookbook I had many, many years ago when I was learning to cook. I lost the cookbook long ago so the recipe is surely not quite the same but is still memorable and still a favorite with my family. I have no idea why it is named "Arabian" as it looks nothing like any middle Eastern recipes...
Provided by Mikki Petersen
Categories Steaks and Chops
Time 45m
Number Of Ingredients 8
Steps:
- 1. Heat olive oil in wok or large cast iron skillet.
- 2. Cook beef strips in batches to desired doneness. Remove from skillet and set aside.
- 3. Add garlic and onion to skillet and stirfry for 2 minutes or until crisp tender.
- 4. Add pepper strips to skillet and continue to stirfry until peppers are tender crisp.
- 5. Return browned steak strips to skillet. Squeeze juice of one/half lemon over skillet contents and stir to combine.
- 6. Add salt and pepper to taste and juice from other half of lemon if desired.
- 7. Serve over rice, pasta or toast points. I even enjoy it alone as a low carb option.
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