Julie Kay and Mildred Parmenter
Special to The Advocate
Marinated Steak Strips
Serves 4. Recipe is by Julie Kay and Mildred Parmenter.
½ cup reduced-sodium soy sauce
¼ cup red wine vinegar
1 tbl. brown sugar
1 tbl. lemon juice
1 tbl. Worcestershire sauce
½ tsp. garlic powder
½ tsp. onion powder
1 (2-lb.) sirloin or steak of choice, cut into strips
1 onion, cut into strips
1. Mix together soy sauce, red wine vinegar, brown sugar, lemon juice, Worcestershire sauce and garlic and onion powder.
2. Place steak strips and sauce mixture in container and refrigerate overnight, make sure to coat thoroughly.
3. Put steak, strips, sauce and onion in slow cooker the next morning and cook on Low for 6 to 8 hours. Using slotted spoon, remove steak strips and place into pita pockets or sandwich rounds with fresh spinach and sliced salad tomatoes for sandwiches. Strips may also be toppers for rice or pasta, or on a dinner salad.