Balsamic Beef in Yellow Pepper Bowl with Sautéed Cabbage

Ingredients

4 ounces lean boneless beef (like tenderloin), cubed

1 Tablespoon balsamic vinegar

½ Tablespoon olive oil

½ yellow bell pepper

2 Tablespoons water

2 cups shredded green cabbage

¼ cup cucumber slices

1 water chestnut, sliced, artisan lettuce sprig and lime wedge, optional garnish

Salt and pepper to taste

Instructions

Toss beef with vinegar and oil in a bowl.

Plate cabbage, cucumber and garnish; set aside.

Heat a skillet over medium-high heat and add beef to hot pan (along with vinegar/oil marinade). Cook, turning pieces occasionally, until beef cubes are brown on all sides. Add yellow pepper to pan and brown on bottom, then turn over (cut side down) and add water to the pan, then cover pan with a lid. Cook 3-4 minutes to steam pepper and finish cooking beef.

Turn off heat and transfer pepper “bowl” to serving plate. Fill pepper with beef cubes and drizzle any pan juices remaining over the top if desired (you may also drizzle this over the cabbage if you like).

Salt and pepper all to taste and enjoy.