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Sirloin Strips over Rice Recipe

Sirloin Strips over Rice Recipe photo by Taste of Home

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“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!”

This recipe is:

Healthy

Diabetic Friendly

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Sirloin Strips over Rice Recipe

Prep: 15 min. Cook: 30 min.

Yield: 6 Servings

15 30 45

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 mixture is heated through. Discard bay leaf. Serve with rice. Yield: 6 servings.

Nutritional 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.

Originally published as Sirloin Strips over Rice in Light & Tasty October/November 2007, p17

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviews for Sirloin Strips over Rice

Sirloin Strips over Rice

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Reviewed on Nov. 19, 2012 by MissusJenn

Yum!! This was easy to make and delicious. My 17 month old boys loved it, too!

In the second step, before bringing the sauce to a boil, I added 1 tablespoon of granulated (quick cooking, 1-minute) tapioca. I prefer my sauce to be a little thicker, so this was perfect.

I served this meal over mashed potatoes instead of rice.

This is definitely a meal that I will make again!

Reviewed on May. 25, 2012 by jujubean79

We really enjoyed this recipe. It was easy to make and the steak was juicy and flavorful. I like to use fresh basil & thyme instead of dried.

Reviewed on Feb. 29, 2012 by Alohamom

I'm on a roll. Yesterday my 2 year old and 3 year old liked my TOH Lemon chicken, and today they LOVED the Sirloin strips and rice recipe. All the flavors just blended together so beautifully. My 3 year old kept saying how delicious it was and asked for more. Yay. I've never seen my 2 year old eat steak before,but he liked this one. :) Thank you!!

Reviewed on Aug. 29, 2011 by BlueEyes71

This was FANTASTIC!! My husband and I rarely agree on meals but we did on this one. It's going into our recipe box, for sure! I used a little bit more garlic (we just used garlic powder because I didn't have any minced on hand) and I used an Italian diced tomatoes. Served with an herb and garlic pasta & rice combo. YUM! YUM! YUM!

Reviewed on Oct. 11, 2010 by egucciardo

It was a good recipe and everyone loved it. The draw back though was we could still smell the cooked food in our apartment for hours and it did not smell so good anymore. So I will not make this recipe anymore.