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Steak & Tomato Sauté

  • 1
  • Easy
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Recipe Ingredients

  • 2 tbsp vegetable oil
  • 500g sirloin steak, trimmed and thinly sliced into 5cm-long pieces
  • salt
  • ⅛ tsp freshly ground black pepper
  • 1 medium onion, thinly sliced
  • ⅓ cup water
  • 250g mushrooms, sliced
  • 200g cherry tomatoes
  • ⅔ cup dry red wine
  • 2 cloves garlic, crushed
  • 6 cups (about 100g) rocket

Recipe Directions

  1. In a 30cm frying pan, heat oil on medium-high until hot, but not smoking. Sprinkle beef with ⅛ teaspoon salt and black pepper. Add to frying pan; cook for 2 minutes or until browned, stirring occasionally.
  2. With a slotted spoon, transfer beef to a medium plate. To same pan, add onion and water. Cook for 2 minutes, scraping up browned bits. Add mushrooms, tomatoes and ¼ teaspoon salt. Cook for 3 to 4 minutes or until onion softens.
  3. To pan, add red wine and garlic. Cover and cook for 5 to 7 minutes or until tomatoes begin to burst, stirring occasionally. Return beef to frying pan along with any accumulated juices. Cook for 1 minute or until beef is heated through.
  4. To serve, divide rocket among four plates. Top with beef mixture.
EACH SERVING About 1 300kJ, 36g protein, 12g carbohydrate, 13g total fat (3g saturated), 3g fibre, 85mg cholesterol, 320mg sodium.  

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