Fennel-Crusted Sirloin Tips with Bell Peppers
The mild anise flavor of fennel seed is balanced by the rich-tasting pan gravy and peppers. Serve with egg noodles tossed with parsley and a drizzle of extra-virgin olive oil.
From EatingWell: October/November 2006, EatingWell Serves Two
Yield: 2 servings
Active Time: 35 minutes
Total Time: 35 minutes
- 8 ounces sirloin steak, trimmed of fat and cut into 1-inch chunks
- 1 teaspoon fennel seed, roughly chopped or coarsely ground in a spice mill
- 1/2 teaspoon kosher salt, divided
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon minced garlic
- 3/4 cup reduced-sodium beef broth, divided (see Tips for Two)
- 1/4 cup dry red wine
- 2 bell peppers, cut into 1-inch squares
- Freshly ground pepper, to taste
- 1 tablespoon all-purpose flour
- Rub steak with fennel seed and 1/4 teaspoon salt, turning to coat on all sides. Heat oil in a large skillet over medium-high heat. Add the steak in a single layer and cook, turning once, until browned on the outside and still pink in the middle, 2 to 4 minutes. Transfer to a plate and cover with foil to keep warm.
- Add garlic to the pan and cook, stirring constantly, until fragrant, about 30 seconds. Add 1/2 cup broth and wine, scraping up any browned bits with a wooden spoon. Add bell peppers, the remaining 1/4 teaspoon salt and pepper; bring to a simmer. Cover, reduce heat to maintain a simmer and cook until the peppers are tender-crisp, 4 to 6 minutes.
- Whisk the remaining 1/4 cup broth and flour in a small bowl. Add to the pepper mixture, increase heat to medium-high and bring to a simmer, stirring constantly. Return the steak to the pan. Adjust heat to maintain a slow simmer and cook, turning the meat once, about 2 minutes for medium-rare.
- Tips for Two: Leftover canned broth keeps for up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broths in aseptic packages keep for up to 1 week in the refrigerator. Add to soups, sauces and stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them drying out.
Nutrition Per serving:
327 calories; 15 g fat (4 g sat, 9 g mono); 55 mg cholesterol; 13 g carbohydrates; 28 g protein; 3 g fiber; 364 mg sodium; 719 mg potassium.
Nutrition Bonus: Vitamin C (380% daily value), Vitamin A (70% dv), Zinc (33% dv), Potassium (21% dv).
1 Carbohydrate Serving
Exchanges: 2 vegetable, 3 1/2 lean meat, 1 fat