I found this recipe in a movie magazine some 20 years ago. It was the favorite of some male star, but I don’t remember which one. Its great flavor and the fact that leftovers just get better have made it a family favorite! —Karen Dunn, Kansas City, Missouri
Sirloin Strips over Rice
Can you freeze Sirloin Strips over Rice?
Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
Watch How to Make Sirloin Strips over Rice
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 brown rice
Directions
- Sprinkle beef strips with salt and pepper. In a large nonstick skillet, 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. Discard bay leaf. Serve with rice.
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