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You'll fall under the charm of this well-seasoned collection of recipes for soups, bread, main courses and even dessert when you discover how easy it is to make any dish great with the right combination of Herbs & Spices.
Herbs & Spices
Sirloin Strips

Sirloin Strips      "Sirloin Strips" is available in PDF format print friendly version
A bit of tomato sauce coats every bite. Good served with egg noodles.
 
Cooking oil2 tsp.10 mL
Medium onion, cut into 8 wedges11
Red medium pepper, seeds and ribs removed, 11
cut into 1 inch (2.5 cm) pieces
Garlic cloves, minced (or 1/2 tsp., 2 mL, powder)22
 
Can of diced tomatoes (with juice)14 oz.398 mL
Dry red (or alcohol-free) wine1/3 cup75 mL
Beef bouillon powder1 tsp.5 mL
 
All-purpose flour1 1/2 tbsp.25 mL
Cornstarch4 tsp.20 mL
Salt1/4 tsp.1 mL
Pepper1/4 tsp.1 mL
Top sirloin steak, cut into thin 4 inch (10 cm) strips1 lb.454 g
 
Cooking oil1 tbsp.15 mL
 
Chopped fresh basil (see Note)2 tsp.10 mL
Chopped fresh oregano (see Note)2 tsp.10 mL
Chopped fresh rosemary (see Note)1/2 tsp.2 mL
 
Chopped fresh spinach, packed2 cups500 mL
 
Heat first amount of cooking oil in large saucepan on medium. Add onion and red pepper. Cook for about 5 minutes, stirring often, until onion is just softened. Add garlic. Heat and stir for 1 to 2 minutes until fragrant.

Add tomatoes with juice, wine and bouillon powder. Stir. Bring to a boil. Reduce heat to medium-low. Cover. Simmer for 20 minutes, stirring occasionally. Remove from heat.

Measure next 4 ingredients into medium bowl. Stir. Add beef. Toss until coated.

Heat second amount of cooking oil in large frying pan on medium-high. Add beef mixture. Cook for about 5 minutes until beef is browned. Add tomato mixture. Heat and stir for about 5 minutes, scraping any brown bits from bottom of pan, until boiling.

Add basil, oregano and rosemary. Stir. Reduce heat to low. Cover. Simmer for about 10 minutes, stirring occasionally, until sauce is thickened.

Add spinach. Heat and stir for about 1 minute until wilted. Makes 5 cups (1.25 L). Serves 6.
 
1 serving: 217 Calories; 11 g Total Fat (5.2 g Mono, 1.6 g Poly, 3 g Sat); 38 mg Cholesterol; 11 g Carbohydrate; 2 g Fibre; 17 g Protein; 366 mg Sodium
 
Note: Omit fresh herbs. Substitute 1/2 tsp. (2 mL) dried basil, 1/2 tsp. (2 mL) dried whole oregano and 1/8 tsp. (0.5 mL) ground rosemary when adding diced tomatoes to saucepan. Dried herbs should be cooked longer than fresh herbs to release flavour. Add fresh herbs near end of cooking time for best flavour.

 
 
Reprinted from Herbs & Spices © Company's Coming Publishing Limited

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