Fennel-Crusted Sirloin Tips with Bell Peppers

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.

Nutirion Profile: Diabetes Appropriate Healthy Weight Heart Healthy High Potassium Low Calorie Low Carb Low Cholesterol Low Sat Fat Low Sodium

Serves Prep Time Total Time
2 35 min 35 min

Directions

Ingredients

  • 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

Cooking Instruction

Step 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.

Step 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.

Step 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.


Nutrition

  • Serving: Per serving
  • Calories: 327
  • Carbohydrates: 13g
  • Fat: 15g
  • Protein: 28g
  • Dietary Fiber: 3g
  • Saturated Fat: 4g
  • Monounsaturated Fat: 9g
  • Cholesterol: 55mg
  • Potassium: 719mg
  • Sodium: 364mg
  • Exchanges: 2 vegetable, 3 1/2 lean meat, 1 fat
  • Carbohydrate Servings: 1

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