SIRLOIN STRIPS OVER RICE

~ Taste of Home

1 1/2 lb. top sirloin steak, cut into thin strips
1 t. salt
1/4 t. pepper
2 t. olive oil, divided
2 medium onions, thinly sliced
1 garlic clove, minced
14 1/2 oz. can diced tomatoes, undrained
1/2 c. beef broth
1/3 c. dry red wine or additional beef broth
1 bay leaf
1/2 t. basil
1/2 t. thyme
3 c. hot cooked brown rice

Sprinkle beef strips with salt and pepper. In a large nonstick skillet, brown beef with one teaspoon of the oil. Remove from stove and keep warm.

In the same skillet, saute onions in remaining teaspoon of oil until tender. Add garlic and cook for one minute. Stir in tomatoes, broth, wine, bay leaf, basil, and thyme. Bring to a boil, then reduce heat and simmer, uncovered, for ten minutes.

Return browned beef strips to pan and cook 2-4 minutes or until tender. Discard bay leaf. Serve over rice.

Notes: I've made this with thin cut sirloin tip steak, which I cut into narrow strips. It's good both with and without rice.