Nutrition per serving may change if servings are adjusted.
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
½ teaspoon kosher salt, divided
1 tablespoon extra-virgin olive oil
1 tablespoon minced garlic
¾ cup reduced-sodium beef broth, divided (see Tips for Two)
¼ 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 ¼ 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 ½ cup broth and wine, scraping up any browned bits with a wooden spoon. Add bell peppers, the remaining ¼ 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 ¼ 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 from drying out.
282 calories;11 g fat(2 g sat); 3 g fiber; 13 g carbohydrates; 25 g protein; 74 mcg folate; 61 mg cholesterol; 5 g sugars; 0 g added sugars; 3729 IU vitamin A; 154 mg vitamin C; 48 mg calcium; 3 mg iron; 500 mg sodium; 673 mg potassium
Vitamin C (257% daily value), Vitamin A (75% dv)