Ingredients:

  • 1 pound beef Top Sirloin Steak Boneless, cut 3/4-inch thick
  • 1/4 cup plus 2 tablespoons reduced-fat balsamic vinaigrette, divided
  • 2-1/2 cups fresh green beans (2-inch pieces)
  • 1 teaspoon olive oil
  • 1 cup grape tomatoes, cut in half
  • 5 cups fresh baby spinach (about one 5 ounce package)
  • 1/4 cup shaved Parmesan cheese

Cooking:

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

 

  • 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 visit: https://www.beefitswhatsfordinner.com/cooking/determining-doneness

For more information on safe food handling and beef safety, see: https://www.beefitswhatsfordinner.com/cooking/food-safety

* 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.

 

“Recipe/photo/information courtesy of Beef. It’s What’s For Dinner. www.BeefItsWhatsForDinner.com