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 Fennel-Crusted Sirloin Tips with Bell Peppers
The mild anise flavor of the fennel seed is balanced by the rich-tasting pan gravy. make it a meal: spoon over egg noodles tossed with parsley and olive oil.
Active time: 40 minutes
Total time: 40 minutes
Ease of Preparation: Easy
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1
pound sirloin steak, trimmed of fat and cut into 1-inch pieces
2 teaspoons fennel seed, roughly chopped or coarsely ground in a spice mill
1 teaspoon kosher salt, divided
2 tablespoons extra-virgin olive oil
2 tablespoons minced garlic
1 1?4 cups reduced-sodium beef broth, divided
1?2 cup red wine
4 bell peppers, cut into 1-inch squares
Freshly ground pepper to taste
2 tablespoons all-purpose flour
1. Rub steak with fennel seed and 1?2 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, 1 to 2 minutes per side. Transfer to a plate, cover with foil to keep warm.
2. Add garlic to the pan and cook, stirring constantly, until fragrant, about 30 seconds. Add 1 cup broth and wine and scrape up any browned bits with a wooden spoon. Add bell peppers, the remaining 1?2 teaspoon salt and pepper and bring to a simmer. Cover, reduce heat to maintain a simmer and cook until the peppers are just tender, 4 to 6 minutes.
3. 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 and stir to combine. Adjust heat to maintain a slow simmer and cook, stirring once or twice, until heated through, 1 to 2 minutes.
Makes 4 servings, about 11?2 cups each.
Per serving: 325 calories; 15 g fat (4 g sat, 9 g mono); 55 mg cholesterol; 13 g carbohydrate; 28 g protein; 3 g fiber; 360 mg sodium; 706 mg potassium. nutrition bonus: Vitamin C (380% daily value), Vitamin A (70% dv), Zinc (30% dv), Potassium (20% dv), Iron (15% dv).
Copyright 2007 EatingWell Media Group
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