Frozen chip steak is a handy item for making a quick, protein- rich meal that’s high on flavor. This recipe uses cooked rice as a bed for the savory meat, but you could use macaroni instead.< Kale adds great taste and dense nutrients in the form of folic acid, vitamin K, vitamin A and fiber.
- 4 servings frozen chip steak
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup sliced fresh mushrooms
- 1 medium onion, sliced
- 1 small can tomato sauce (8 oz.)
- 3/4 cup water
- 2 teaspoons rice vinegar
- 1/4 teaspoon chili powder
- 2 teaspoons gluten-free soy sauce (optional)
Heat skillet to medium without added oil. Add salt then frozen steaks. Cook as directed, removing excess fat as needed. Meanwhile, add mushrooms, onions, chili powder and black pepper while stirring meat.
When meat is browned, add tomato sauce, water, soy sauce and vinegar. Turn down heat and cook 8 minutes longer to blend flavors and tenderize the meat.
Spoon meat mixture over lightly cooked kale and rice or pasta. Sweet corn kernels balance the leafy, tart kale for this combination platter.