Steak Strips and Zucchini Gnocchi
The simplicity of a quick stir-fry and the flavors of Italy! Gnocchi and steak strips join sautéed zucchini, sun-dried tomatoes and onions for this taste sensation.
Cook Time: 35 Minutes
Servings: 4
Ingredients: 12
Ingredients
Preparation
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Step 1
Cut beef Chuck Arm Steaks lengthwise in half, then crosswise into 1/4-inch thick strips. Set aside.
Cooking Tip: One pound beef Top Sirloin Steaks, cut 3/4 inch thick, may be substituted for beef Chuck Arm Steaks.
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Step 2
Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add gnocchi; cook 4 to 8 minutes, stirring frequently to brown evenly. Remove from skillet; keep warm.
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Step 3
Heat 1 teaspoon oil in same skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 3 minutes or until internal temperature of 145°F as measured by a meat thermometer. Remove from skillet. Repeat with 1 teaspoon oil and remaining beef. Season with black pepper and salt, as desired; keep warm.
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Step 4
Heat remaining 1 teaspoon oil in same skillet over medium-high heat until hot. Add zucchini, onion, sun-dried tomatoes, garlic and red pepper; stir-fry 4 to 5 minutes or until vegetables are crisp-tender. Stir in gnocchi, beef and basil; cook and stir about 1 minute to heat through. Season with salt and black pepper, as desired.
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Step 5
Divide beef mixture evenly among 4 individual bowls. Sprinkle each with cheese and walnuts before serving.
Cooking Tip: Ricotta salata is an Italian pressed, dried and aged sheep's milk cheese with a mild, nutty flavor. One ounce crumbled feta or shredded Parmesan cheese may be substituted.
To toast nuts, place in dry skillet over medium heat. Cook walnuts, stirring frequently, 8 to 10 minutes (pine nuts 3 to 5 minutes) or until fragrant and golden brown.
Nutrition Information
478 Calories
5g SAT FAT
39g PROTEIN
3.9 mg IRON
6.4 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 478 Calories; 162 Calories from fat; 18g Total Fat (5 g Saturated Fat; 8 g Monounsaturated Fat;) 72 mg Cholesterol; 958 mg Sodium; 42 g Total Carbohydrate; 3.1 g Dietary Fiber; 39 g Protein; 3.9 mg Iron; 5 mg NE Niacin; 0.7 mg Vitamin B6; 4.2 mcg Vitamin B12; 6.4 mg Zinc; 36 mcg Selenium.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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