Thursday, 2 February 2012
Sirloin Strips over Rice
Its great flavor and the fact that leftovers just get better have made it a family favorite!
1 1/2 lbs beef top sirloin steak, cut into thin strips
1 tsp salt
1/4 tsp pepper
2 tsps olive oil, divided
2 medium onions, thinly sliced
1 garlic clove, minced
1 can (14 1/2 oz) diced tomatoes, undrained
1/2 cup reduced sodium beef broth
1/3 cup dry red wine OR additional reduced sodium beef broth
1 bay leaf
1/2 tsp dried basil
1/2 tsp dried thyme
3 cups hot cooked rice
Sprinkle beef strips with salt and pepper. In a large nonstick skillet coated with cooking spray, brown beef in 1 tsp oil. Remove and keep warm.
In the same skillet, saute onions in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth, wine, bay leaf, basil and thyme. Bring to a boil. Reduce hoeat; simmer, uncovered, for 10 minutes.
Return beef to the pan; cook for 2 to 4 minutes or until tender and mixture is heated through. Discard bay leaf. Serve with rice
YIELD: 6 servings
2/3 cup beef mixture with 1/2 cup rice:
2g saturated fat