Ginger Ale Steak

If you like sweet and sour, this recipe is for you! The time from start to serve, is anywhere from 1 to 3 hours. My husband and I love ginger. It's not only good for you, but it can be delicious in just about everything we cook. This is a recipe I developed one day when I was wracking my brain for what to cook as a special dinner for my husband. He absolutely loves it! I do too, LOL.

Ingredients:

• good size roast or several smaller steaks (You can also use chicken.)
• 1 - 2 liter bottle Vernor's Ginger Ale (any other doesn't do as well)
• 1/2 red bell pepper (has more nutrients than green)
• 1/2 chopped onion (crystallized as in recipe below)
• 1/2 tsp. garlic powder or 2 cloves (other spices you'd like to add for flavor)

Directions:

To crystallize the onions, pour enough olive oil (not extra virgin or virgin) in the fry pan to just coat the bottom. Turn burner on to medium. Put onions in pan and cook, stirring often until onions are browned, but not burnt. You can also cook the peppers in with the onions.

Now for the steaks. Brown the steaks on both sides in the same oil you cooked the onions in. Remove the steaks and drain the oil out as much as you can. I use a paper towel to wipe out the residue after dumping.

Spice the steaks the way you like them, then place the steaks, along with the onions, peppers, and other spices you use back in the pan.

Pour enough Vernor's Ginger Ale in the pan to just cover the meat. Put the heat on simmer and let cook til meat is tender and juicy. Add the soda as it cooks down, until the meat is almost done. Then let the soda cook down until it is a glaze on the pan. Stir the meat around in the glaze to coat it. The glaze will be a golden brown when it cooks down.

Depending on how thick the roast and steaks are, it could take anywhere from 1 to 3 hours.

My Special Notes:

I use regular olive oil because the nutrients haven't been strained out as in virgin or extra virgin. Dr Oz also agrees. He also says that red bell pepper has more antioxidants in them than the green.

I hope you all enjoy this recipe! I should have taken a pic of one when I cooked it so you all could see how beautiful it looks.

By Cica