ARRACHERA CON CEBOLLAS PIMIENTOS VERDES Y ROJOS HONGOS VINO BLANCO

Calories: 419 Fat: 15.7g Saturated fat: 6.3g Monounsaturated fat: 6.7g Polyunsaturated fat: 0.9g Protein: 35.3g Carbohydrate: 35.6g Fiber: 3.4g Cholesterol: 65mg Iron: 3.7mg Sodium: 660mg Calcium: 343mg

Ingredients

2 teaspoons olive oil, divided 12 ounces arrachera o bistec grueso como arachera y tierno, cut into thin strips 1 1/2 cups thinly vertically sliced onion 1 teaspoon minced garlic 1 (8-ounce) sliced mushrooms 1/4 cup vino blanco 1/2 cup green bell pepper strips 1/2 cup red bell pepper strips 1 teaspoon Worcestershire sauce 1/4 teaspoon salt 1/4 teaspoon black pepper 1 cup (4 ounces) queso gouda o manchego, rallado, para gratinar y pan chapatta

Preparation

1. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add steak to pan; cook 2 minutes or until browned, turning occasionally. Remove steak from pan. Add remaining 1 teaspoon oil to pan; swirl to coat. Add onion and garlic to pan; saut 1 minute, stirring occasionally. Add mushrooms; saut 6 minutes. Stir in wine; cook until liquid evaporates (about 1 minute). Add bell peppers; saut 4 minutes. Return steak to pan. Stir in Worcestershire, salt, and black pepper; cook 1 minute or until thoroughly heated. Remove from heat. Sprinkle mixture with cheese; stir until cheese melts. Divide mixture evenly among rolls. Cucumber salad: Combine 1 thinly sliced English cucumber, 1/4 cup sliced red onion, 1 tablespoon sugar, 1 tablespoon cider vinegar, and 1/4 teaspoon salt.