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Fennel-Crusted Sirloin Tips with Bell Peppers

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Fennel-Crusted Sirloin Tips with Bell Peppers

35 mins total
0 mins prep

327 calories/serving

Recipe Filed Under
Beef, Steak, Bell Pepper, American, Easy, Healthy, Low Calorie, Dinner, Entertaining

Provided By: EatingWell

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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.

Ingredients

Serves:

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

Directions

1. 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.

2. 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.

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. 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 Facts

Per Single Serving / Serves 2 Total
Calories	327		Calories from fat	135
Total Fat	15gm	23%	Saturated Fat	4gm	20%
Mono Unsaturated Fat	9gm		Cholesterol	55mg	18%
Sodium	364mg	15%	Total Carbohydrates	13gm	4%
Fiber	3gm	3%	Protein	28gm