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Saucy Steak Strips Recipe
Saucy Steak Strips Recipe photo by Taste of Home

Saucy Steak Strips Recipe

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Tomato and chili sauces lend nice flavor to this simple stir-fry of sirloin strips and crunchy green beans. You can serve it alone, but we like it over rice or noodles. —Lacey Cook of Nedrow, New York
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 3/4 pound lean boneless beef sirloin steak, trimmed and cut into thin strips
  • 1 tablespoon canola oil
  • 1-1/2 cups sliced onions
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup beef broth
  • 1 tablespoon chili sauce
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package (9 ounces) frozen cut green beans, thawed
  • Hot cooked rice or yolk-free noodles, optional

Nutritional Facts

One serving (1 cup steak mixture, calculated without rice) equals 230 calories, 9 g fat (2 g saturated fat), 57 mg cholesterol, 779 mg sodium, 15 g carbohydrate, 4 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable.

Directions

  1. In a large nonstick skillet, brown steak in oil over medium heat. Remove and set aside. In the same skillet, saute onions in drippings until tender. Add the tomato sauce, broth, chili sauce, sugar, salt and pepper; cook and stir for 3 minutes.
  2. Add beans and beef. Cook and stir over medium heat until meat and beans are tender and sauce is slightly thickened. Serve over rice or noodles if desired. Yield: 4 servings.
Originally published as Saucy Steak Strips in Light & Tasty February/March 2003, p27

Nutritional Facts

One serving (1 cup steak mixture, calculated without rice) equals 230 calories, 9 g fat (2 g saturated fat), 57 mg cholesterol, 779 mg sodium, 15 g carbohydrate, 4 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 3 vegetable.

Full-Bodied Red Wine

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

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