It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Kansas City Steak Strips
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serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 tablespoon vegetable oil
12 ounces beef top round steak, trimmed and cut into thin strips
1 large yellow onion, sliced
1 can (8 ounce size) low-sodium tomato sauce
1/2 cup reduced-sodium beef broth
1 tablespoon chili sauce
1/4 teaspoon black pepper
8 ounces egg noodles
8 ounces fresh green beans, cooked
OR
1 package (10 ounce size) frozen cut green beans, thawed
directions
In a large nonstick skillet, heat oil over medium-high heat. Add steak; cook, stirring frequently, until no longer pink, about 4 minutes. Using a slotted spoon, transfer steak to a plate.
Add onion to juices in skillet. Cook, stirring frequently, until browned, about 3 minutes. Stir in tomato sauce, broth, chili sauce and pepper. Cook for 3 minutes.
While onion is cooking, cook noodles according to package directions, but do not add salt.
Return beef to skillet. Add green beans; cook until hot and sauce is slightly thickened, about 2 minutes.
Drain noodles in a colander; place on serving plates. Top with beef mixture and serve.
VARIATION: Use 12 oz. of skinless, boneless turkey breast instead of beef. Cut into thin strips and proceed as directed.
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nutrition data
Nutritional data has not been calculated yet.
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