Sirloin Steak with Portobello Mushrooms
- 1 lb. boneless sirloin steak, cut into 1-inch cubes
- 1 tsp. dried thyme, crumbled
- 1/2 tsp. pepper, (coarsely ground preferred)
- 8 oz. Portobello mushrooms, cut into 1-inch cubes
- 1 large red onion, sliced
- 1/2 cup fat-free, no-salt-added beef broth
- 1 Tbsp. Dijon mustard
- 1 Tbsp. Worcestershire sauce, lowest sodium available
- 2 Tbsp. brandy, (optional)
Serves: 4
Discard all visible fat from the steak. Cut into 4 pieces. Sprinkle both sides with the thyme and pepper.
Heat a large nonstick skillet over medium-high heat. Cook the steak for 4 to 6 minutes on each side or to the desired doneness. Transfer to a platter and cover with aluminum foil to keep warm.
In the same skillet, cook the mushrooms and onion over medium-high heat for 1 to 2 minutes, or until the onion is tender-crisp, stirring occasionally. Stir in the remaining ingredients. Cook for 5 to 6 minutes, or until the mushrooms are tender and the liquid is reduced by half, stirring occasionally. Spoon over the steak.
Nutrition Facts (1 serving):
Calories: 184 kcal
Carbs: 8 g
Protein: 27 g
Sodium: 153 mg
Recipe from the American Heart Association.
