Fennel-Crusted Sirloin Tips with Bell Peppers

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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.

Fennel-Crusted Sirloin Tips with Bell Peppers
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 35 minutes

  • 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

Directions
  1. 2 servings

  2. 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.

  3. 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.

  4. 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.


Nutritional Facts

Servings
2
Per serving
Calories
282
Carbohydrates
13g
Fat
11g
Saturated Fat
2g
Monounsaturated Fat
7g
Protein
25g
Cholesterol
37mg
Dietary Fiber
3g
Potassium
673mg
Sodium
500mg
Added Sugars
Exchanges
2 vegetable
3 1/2 lean meat
1 fat
Carbohydrate Servings
1
Vitamin C (380% daily value)
Vitamin A (70% dv)
Zinc (33% dv)
Potassium (21% dv).

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