Dill and mushroom steakBy Chatelaine
Update and lighten up a standard meat and potatoes combo with thin strips of sirloin steak and a side of smashed rutabaga.
- 375 g sirloin steak , cut into thin strips
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1/4 tsp fresh-ground black pepper
- 1 tbsp vegetable oil
- 1 onion , thinly sliced
- 227-g pkg sliced button mushrooms
- 1/2 cup red wine
- 1/4 cup chopped fresh dill
- Combine beef with soy, cornstarch and pepper in a medium bowl. Set aside.
- Heat a large non-stick frying pan over medium. Add 2 tsp oil, then onion and mushrooms. Cook until mushrooms are soft, about 5 min. Move mushroom mixture to one side of the pan. Increase heat to medium-high. Add remaining oil to other side of pan, then beef. Cook beef, stirring frequently, until almost cooked through, about 3 min. Add wine and stir beef and mushroom mixtures together for 2 more min. Stir in dill and scoop onto 4 plates.
- Serve with Smashed Spiced Rutabaga.
Nutrition (per serving)
- 24 g,
- 8 g,
- 7 g,
- 1 g,
- 513 mg.
Herbed beef with root mash – Pair it with: An understated red. Although the nebbiolo grape (found in barolos) gets all the press, the barbera varietal makes some outstanding food-friendly wines. The beautiful black fruits and spicy oak pair perfectly with hearty, comforting meals. Our pick: Pio Cesare Barbera d’Alba, Italy, $20.