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Sirloin Strips over Rice

Sirloin Strips over Rice
“I found this recipe in a movie magazine some 20 years ago," recalls Karen Dunn of Kansas City, Missouri. "It was the favorite of some male star, but I don’t remember whom. Its great flavor and the fact that leftovers just get better have made it a family favorite!”
6 ServingsPrep: 15 min. Cook: 30 min.

Ingredients

  • 1-1/2 pounds beef top sirloin steak, cut into thin strips
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons olive oil, divided
  • 2 medium onions, thinly sliced
  • 1 garlic clove, minced
  • 1 can (14-1/2 ounces) 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 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 3 cups hot cooked rice

Directions

  • Sprinkle beef strips with salt and pepper. In a large nonstick
  • skillet coated with cooking spray, brown beef in 1 teaspoon 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 heat; simmer,
  • uncovered, for 10 minutes.
  • Return beef to the pan; cook for 2-4 minutes or until tender and
© Taste of Home 2013

2 of 2

Sirloin Strips over Rice (continued)

Directions (continued)

  • mixture is heated through. Discard bay leaf. Serve with rice. Yield:
  • 6 servings.
Nutrition Facts: 2/3 cup beef mixture with 1/2 cup rice equals 299 calories, 7 g fat (2 g saturated fat), 63 mg cholesterol, 567 mg sodium, 31 g carbohydrate, 3 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013