2 cloves garlic, crushed
3 tablespoons lite soy sauce, divided
2 teaspoons olive oil
1 medium red onion, cut into thin wedges
1 1/2 cups sliced mushrooms
1 jar roasted red peppers, cut into strips
1/4 cup dry red wine
4 crusty rolls (6 inches each), split, toasted
Stack beef steaks, cut lengthwise in half and then crosswise into 1-inch strips.
Heat large nonstick skillet over medium-high heat until hot.
Stir-fry beef strips and garlic (half at a time) 1-2 minutes or until outside surface is no longer pink.
Remove from skillet and season with 2 tablespoons of the lite soy sauce and 1/8 teaspoon
pepper.
In same skillet, heat oil over medium high until hot. Add onion and stir-fry 5 minutes. Add
mushrooms and continue cooking 2-3 minutes or until vegetables are tender. Add red peppers,
wine and remaining 1 tablespoon lite soy sauce. Bring to a boil and reduce heat. Return beef to
skillet and heat through.
Serve beef mixture in rolls.
Red wine and roasted red peppers take this steak sandwich to new heights.
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