Top Sirloin Steak

* All steaks are, by nature, completely different in price, size, weight and marbling. I trust that you grant me freedom to pick a good one for you.

To fully alleviate your concerns about steak being purchased unseen, I will take a picture of the porterhouse steaks at the store and send them to you for your approval. Beef is expensive enough without any surprises or disappointment from you with the quality (I don't want that)! Sound fair?

Ingredients:

• 1 pound beef Sirloin Tip Steaks, cut 1/8 to 1/4 inch thick
• 1-1/2 teaspoons seasoned pepper blend or garlic-pepper seasoning
• 2 teaspoons vegetable oil
• Salt
• 4 tablespoons reduced-fat or fat-free blue cheese dressing
• 4 medium flour tortillas (8 to 10-inch diameter), warmed
• 4 romaine lettuce leaves

Toppings:

• Sliced tomatoes, sliced red onion

Instructions:

1. Stack beef steaks; cut lengthwise in half, then crosswise into 1-inch wide strips. Combine beef and garlic-pepper in medium bowl; toss to coat.
2. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef and oil. Season with salt, as desired.
3. Spread dressing evenly on tortillas; top with lettuce leaf. Divide beef and toppings, as desired, among tortillas. Roll up tightly.

Nutrition Information 351 Calories; 14g Total Fat; 4g Saturated Fat; 4g Monounsaturated Fat; 77mg Cholesterol; 628mg Sodium; 26g Total carbohydrate; 28g Protein; 3.8mg Iron; 5.9mg Niacin; 0.4mg Vitamin B6; 95.5mg Choline; 1.3mcg Vitamin B12; 4.3mg Zinc; 36.8mcg Selenium; 2g Fiber.

Ingredients:

• 1 beef Top Sirloin Steak Boneless, cut 1 inch thick (1 pound)
• 1 cup thinly sliced red bell pepper
• 1 cup thinly sliced sugar snap peas
• 1/4 cup rice vinegar
• 1/4 cup sweet chili sauce
• 2 tablespoons reduced-sodium soy sauce
• 2 packages (3 ounces each) ramen noodles (or Low Mein Noodles or Stir Fry Noodles) 
• 2 tablespoons minced fresh ginger
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil

Cooking:

Combine bell pepper and snow peas in medium bowl. Combine vinegar, chili sauce and soy sauce in small bowl. Add 2 teaspoons vinegar mixture to vegetables; toss to coat. Set aside vegetable mixture. Reserve remaining vinegar mixture. 

Reserve ramen noodle seasoning packets for another use. Break ramen noodles into large chunks. Prepare according to package instructions, drain. Combine noodles with 1 cup vegetable mixture; set aside. Reserve remaining vegetable mixture.

Meanwhile, cut top sirloin steak lengthwise in half, then crosswise into 1/8-inch-thick slices. Combine beef, ginger and cornstarch in medium bowl. Heat 2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining 1 teaspoon oil and beef. Remove from skillet.

Add reserved vinegar mixture to skillet; cook and stir 30 to 60 seconds or until sauce thickens slightly. Return beef back to skillet; stir to combine. Serve over noodle mixture. Garnish with reserved vegetable mixture.

Nutrition:

Nutrition information per serving, 1/4 of recipe: 277 Calories; 90 Calories from fat; 10g Total Fat (3 g Saturated Fat; 3 g Monounsaturated Fat;) 70 mg Cholesterol; 787 mg Sodium; 16 g Total Carbohydrate; 1.8 g Dietary Fiber; 29 g Protein; 2.9 mg Iron; 10.8 mg NE Niacin; 0.7 mg Vitamin B6; 1.5 mcg Vitamin B12; 5 mg Zinc; 33 mcg Selenium; 101.9 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium, and a good source of Iron, and Choline.