Fennel-Crusted Sirloin Tips with Bell Peppers
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.
- 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
- 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.
- 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.
- 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 & Notes
- 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.
Per serving: 327 calories; 15 g fat (4 g sat, 9 g mono); 55 mg cholesterol; 13 g carbohydrates; 28 g protein; 3 g fiber; 364 mg sodium; 719 mg potassium.
Nutrition Bonus: Vitamin C (380% daily value), Vitamin A (70% dv), Zinc (33% dv), Potassium (21% dv).
Carbohydrate Servings: 1
Exchanges: 2 vegetable, 3 1/2 lean meat, 1 fat
More From EatingWell
These healthy fruit bars are the perfect snack to put in your...
Celebrate summer with our summer dessert recipes made with...This collection of healthy potluck recipes is full of crowd-...These healthy bean salad recipes bring fresh summery life to the...
Brownies and blondies are crowd-pleasing desserts for any...
Our low-calorie pasta salad recipes will be a favorite dish...
Whether you're looking for a quick breakfast or a refreshing...
A tall glass of iced tea on a hot day is refreshing, and it...
If you’re in a rush and thinking about skipping breakfast,...
Using healthy ingredients such as nuts, dried fruit and whole...
Spinach might have made Popeye strong, but what he probably...
There’s no better way to celebrate Mother’s Day than by...
Sunscreen helps keep your skin healthy and beautiful,...
Save your waistline and your wallet with these quick and...
Our breakfast casserole recipes are a satisfying way to start...
We love Mexican meals, but often the differences between...
- Ease of Preparation
- Total Time
- 45 minutes or less
- Main Ingredient
- Preparation/ Technique
- Cooking for 2