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Top Sirloin Steak, Green Bean and Tomato Salad

The steak, green beans and tomato in this recipe are stir-fried and combined with spinach. Fresh, colorful and fun to eat.

Top Sirloin Steak, Green Bean and Tomato Salad

Cook Time: 1 hrs 5 mins

Servings: 4

Ingredients: 7

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Ingredients

Preparation

  1. Step 1

    Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine 2 tablespoons dressing and beef in medium bowl; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.

  2. Step 2

    Heat large nonstick skillet over medium-high heat until hot. Add green beans and 1 teaspoon oil; stir-fry 5 minutes. Add tomatoes; stir-fry 2 to 3 minutes or until beans are crisp-tender and tomatoes begin to brown slightly. Remove from skillet; season with salt and pepper, as desired.  Keep warm.

  3. Step 3

    Add to same skillet, half of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining beef.

  4. Step 4

    Divide spinach evenly among four plates. Top with beef and vegetables. Sprinkle with cheese. Drizzle with remaining 1/4 cup dressing.

Nutrition Information

230 Calories

0 %*

2.9g SAT FAT

0 %DV**

30g PROTEIN

0 %DV

4.7 mg IRON

0 %DV

6.7 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, using Choice grade beef: 230 Calories; 81 Calories from fat; 9g Total Fat (2.9 g Saturated Fat; 4 g Monounsaturated Fat;) 72 mg Cholesterol; 448 mg Sodium; 12 g Total Carbohydrate; 3.2 g Dietary Fiber; 30 g Protein; 4.7 mg Iron; 5.9 mg NE Niacin; 0.6 mg Vitamin B6; 3.3 mcg Vitamin B12; 6.7 mg Zinc; 30.9 mcg Selenium; 110.9 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber.

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

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