Sirloin Strips over Rice

Sirloin Strips over Rice

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From: Diabetic Living Magazine

A frozen rice and veggie mix saves lots of prep time in this dinner recipe. Slice up a sirloin steak, sauté it with onions, add in some canned tomatoes and seasoning, and in just 20 minutes you've got six servings of a delicious steak, veggie, and rice dish.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 1 tablespoon olive oil
  • 1¼ pounds beef top sirloin steak, cut into bite-size strips (see Tip)
  • ¼ cup finely chopped onion or shallot
  • 1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
  • ½ cup 50% less-sodium beef broth
  • ¾-1 teaspoon dried thyme, crushed
  • ½ teaspoon ground pepper
  • 2 (10 ounce) packages frozen brown and wild rice mix with corn, carrots, and peas
  • ⅓ cup finely grated Parmesan cheese (optional)
  • Crushed red pepper (optional)


  • Prep

  • Ready In

  1. Heat oil in a large skillet over medium-high heat. Add half of the beef and all of the onion (or shallot); cook and stir about 5 minutes or until the beef is browned. Remove from the skillet. Add the remaining beef; cook and stir about 5 minutes or until the beef is browned. Return all the beef to the skillet. Stir in tomatoes, broth, thyme, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 10 minutes or until desired consistency.
  2. Meanwhile, cook rice mix according to package directions. Serve the beef mixture over the rice. If desired, sprinkle with Parmesan and/or crushed red pepper.
  • Tip: If time allows, freeze the beef for about 30 minutes or until partially frozen to allow for easier slicing.

Nutrition information

  • Serving size: ½ cup beef mixture and ½ cup rice mixture
  • Per serving: 266 calories; 7 g fat(2 g sat); 2 g fiber; 25 g carbohydrates; 24 g protein; 14 mcg folate; 57 mg cholesterol; 2 g sugars; 672 IU vitamin A; 10 mg vitamin C; 50 mg calcium; 3 mg iron; 250 mg sodium; 343 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 3 lean protein, 1½ starch

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