Sirloin Veggie Toss Food

EASY SIRLOIN SKILLET WITH VEGETABLES RECIPE

Steps:

• Heat large pan or skillet on high until hot to the touch.
• Add olive oil to pan and swirl until thin and shimmery, about 30 seconds.
• Add sliced sirloin to pan, making sure to not stack on top of itself or in big clumps - don't crowd together.
• Let sliced sirloin brown, then stir to flip and brown on other side - about 1-2 minutes per side.
• Add onions to pan, let cook until softened, another 3 minutes.
• Add zucchini, mushrooms, and seasonings and continue to cook until vegetables are softened and lightly browned, about 3-4 minutes.
• When vegetables are lightly browned, remove from heat and serve immediately in a sandwich, over rice or cauliflower rice, with vegetables, or on a plate and enjoy!

EASY VEGETABLE TOSS

Steps:

• Add broccoli, cauliflower and beans to boiling water in large saucepan. Cook 3 to 5 min. or just until vegetables are crisp-tender. (Do not overcook.) Drain. Immediately rinse with very cold water; drain again.
• Place vegetable mixture in large serving bowl. Add peppers; mix lightly. Cover. Refrigerate several hours or until chilled.
• Add dressing and cheese just before serving; toss to coat.

SLOW COOKER STEAK AND VEGGIES RECIPE BY TASTY

Steps:

• Slice the top sirloin steaks into half-inch (1 ¼ cm) thick strips.
• Place soy sauce, sesame oil, ginger, garlic, onion and meat in a large slow cooker and mix thoroughly.
• Place the lid on top.
• Set the slow cooker on the low setting for 3 hours.
• Remove the onions from the slow cooker.
• Pour in the Brussels sprouts, bell pepper, and carrots. Mix thoroughly.
• Cook on low for 1 more hour.
• Serve with a portion of brown rice.
• Enjoy!

STIR-FRIED STEAK AND VEGGIES

Steps:

• In a small bowl, whisk together the first eight ingredients until smooth; set aside. , In a skillet or wok, stir-fry steak in oil for 3-5 minutes. Add broccoli, cauliflower, onion, carrots and soy sauce mixture; cover and cook for 8 minutes or until vegetables are crisp-tender, stirring occasionally. Serve over rice.

RATATOUILLE VEGGIE TOSS

Steps:

• Heat a skillet over medium high heat. Add oil, garlic, zucchini and onions. Toss vigorously for 5 or 6 minutes. Add tomatoes, salt, pepper, parsley. Reduce heat and simmer 6 to 8 minutes, then serve.

SIRLOIN PATTIES WITH VEGETABLE SAUCE

Steps:

• Mix beef, 1/4 cup broth, crackers, 2 tablespoons parsley, garlic, salt, and pepper in large bowl. Shape mixture into 2 1/2-inch-diameter, 1/2-inch-thick patties. Heat oil in heavy large skillet over medium heat. Working in 2 batches, sauté patties until brown and cooked through, about 5 minutes per side. Transfer to plate.
• Add potato, carrots, and celery to same skillet; sauté 5 minutes, scraping up browned bits. Add tomato sauce, olives, and remaining 1 cup broth and 2 tablespoons parsley. Cover and simmer until vegetables are tender, about 15 minutes. Place patties in skillet atop vegetable sauce. Cover and simmer until heated through, about 10 minutes.

SIRLOIN & VEGGIE TOSS

Steps:

• If the sirloin is not frozen, then put it in the freezer for about an hour, so that it will be firm enough to slice really thin, about 1/8" thick. Once the meat is all sliced thinly, spread it out, and season it with 1/2 of the Mrs. Dash Seasoning. Reserve remainder of the seasoning for later, when all veggies are in the pan.
• Clean and slice all your veggies ahead of time, and lay them out on a large cutting board, so they're ready to just dump in, at the right time. Don't want anything to over-cook on this.
• Using a very large skillet, like a Chef's Skillet, or in a large wok, pour the olive oil and let it get hot, over med-hi heat. Add the prepared zucchini & carrots, and stir fry them with two spatulas, two wooden spoons, etc., tossing well, to cook evenly. Toss for about 5 minutes, until the zucchini starts to look a bit cooked, but still very-much crisp-tender.
• Add the garlic, onions, celery, and broccoli florets, and continue to toss until the onions look a little transparent and the broccoli gets that gorgeous bright, emerald green color. Again ... "crisp-tender", don't over cook!
• Pour the beef broth into the hot pan, to sort of "steam" everything, continuing to toss. Push everything aside, to a cooler area of the pan or wok, so it doesn't get over-done. Add the tomatoes now, but don't stir them too much, as you don't want them to break down too quickly. Sprinkle the rest of the Mrs. Dash Seasoning over all the veggies, and give just a gentle toss off to one side of the pan, in a cooler section, not directly in center of the pan.
• At this point, add all the seasoned meat to the center of the pan, the hot spot, and toss it until it is your desired doneness ... I made mine 'medium', but you can cook it all the way thru, if desired. Once the meat was done to my preference, I incorporated it altogether with the veggies ... GENTLY!, and served a huge portion of it into my bowl. I added just a sprinkle of low-sodium soy sauce, barely 1/8-teaspoon.
• Delicious, beautiful!, healthy, low-calorie, high in vegetables and fiber, and it meets the requirements of Day 6 of the Dolly Parton Diet! I'm a happy girl today! :o)

PARMESAN VEGETABLE TOSS

Steps:

• In a large bowl, combine the Miracle Whip, cheese, sugar, basil and salt. Add broccoli, cauliflower, onion, and water chestnuts; toss. Cover and refrigerate for several hours or overnight. , Just before serving, place lettuce in salad bowl and top with vegetable mixture. Sprinkle with bacon. Top with croutons if desired.