Bistro Beef Sandwich

Bistro Beef Sandwich



1 pound beef round tip steak, 1/8 to 1/4-inch thick

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.



Serves 4