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Saucy Steak Strips

 Saucy Steak Strips
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
4 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.
  • 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.
Nutritional Facts: One serving (1 cup steak mixture, calculated without rice) equals 230 calories,

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Saucy Steak Strips (continued)

Nutritional Facts: 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.