Ingredients
1-1/2 pounds beef top sirloin steak, cut into thin strips1 teaspoon salt1/4 teaspoon pepper2 teaspoons olive oil, divided2 medium onions, thinly sliced1 garlic clove, minced1 can (14-1/2 ounces) diced tomatoes, undrained1/2 cup reduced-sodium beef broth1/3 cup dry red wine or additional reduced-sodium beef broth1 bay leaf1/2 teaspoon dried basil1/2 teaspoon dried thyme3 cups hot cooked brown rice
Preparation
Sprinkle beef strips with salt and pepper. In a large nonstick skillet, brown beef in 1 teaspoon oil. Remove and keep warm.
In the same skillet, saute onions in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth, wine, bay leaf, basil and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Return beef to the pan; cook for 2-4 minutes or until tender. Discard bay leaf. Serve with rice. Freeze option: Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
