Tri-Tip Cabernet Stew

READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • In a large mixing bowl, combine soy sauce, Splenda, Cabernet Sauvignon, garlic, pepper and ginger.
  • Cut tri-tip into cubes and add to mixing bowl. Stir and mix well. Refrigerate for 30 minutes, stir and mix again, then let sit for another 30 minutes.
  • Peel yams and cut into half inch thick rounds.
  • Slice onion into 4 slices.
  • Wash and slice zucchini into half inch think rounds.
  • Pull stems from mushroom and wash.
  • In a large frying pan, set on medium heat, add olive oil, marinaded tri-tip, onion and yams. Season with garlic & herb seasoning. Place lid on frying pan, cook for 10 minutes, then toss and turn ingredients, replace lid and cook for another 10 minutes.
  • Add zucchini, mushrooms, garlic & herb seasoning, replace lid, cook for 5 minutes, toss and turn ingredients, replace lid and cook for another 5 minutes or until zucchini are slightly soft.