Tri-Tip Cabernet Stew

13 ingredients
8 steps

Ingredients

  • 1 -2 lb tri-tip steak (fat-trimmed)
  • 1 yellow onion
  • 12 medium button mushrooms
  • 1/4 cup soy sauce
  • 1/2 cup Splenda granular, sugar substitute or 1/2 cup no calorie artificial sweetener
  • 1/2 cup cabernet sauvignon wine
  • 2 teaspoons minced garlic
  • 2 teaspoons ground pepper
  • 1 -2 teaspoon ginger (according to taste)
  • 2 tablespoons garlic and herb seasoning
  • 1 -2 tablespoon virgin olive oil
  • 3 medium zucchini
  • 3 medium yams

Directions

  1. 1
    In a large mixing bowl, combine soy sauce, Splenda, Cabernet Sauvignon, garlic, pepper and ginger.
  2. 2
    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.
  3. 3
    Peel yams and cut into half inch thick rounds.
  4. 4
    Slice onion into 4 slices.
  5. 5
    Wash and slice zucchini into half inch think rounds.
  6. 6
    Pull stems from mushroom and wash.
  7. 7
    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.
  8. 8
    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.

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