Beef Strips with Jasmine Rice and Creamy Tomato Sauce


Beef Strips with Jasmine Rice and Creamy Tomato Sauce

Nutritional Facts
Serving Size: 
1 cup rice, 3 oz. steak strips, 3/4 cup tomato sauce
Calories from Fat: 
170kcal
Calories: 
610
Total Fat: 
19g
Saturated Fat: 
5g
Cholestrol: 
100mg
Sodium: 
870mg
Dietary Fiber: 
3g
Total Carbohydrate: 
66g
Sugars: 
8g
Protein: 
43g
Calcium: 
160mg
Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Source: 
Melissa d’Arabian
Yields/Serves: 
4
Ingredients: 
2 tablespoons olive oil, divided
  1. In a medium size sauce pan, heat 1 tablespoon olive oil over medium-low heat. Sauté onion, garlic, 1/2 teaspoon salt and 1/8 teaspoon black pepper until soft, about 10 minutes.
  2. Add tomatoes & green chilies, Italian seasoning and crushed red pepper. Bring to boil and cook for 5 minutes or until most of the liquid has been evaporated.
  3. Whisk corn starch into LACTAID® Milk until dissolved, and stir into tomato mixture. Reduce heat and simmer for 5 minutes until it thickens, stirring often.
  4. Prepare Jasmine rice according to package directions (4 servings).
  5. Season steak strips with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
  6. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Sauté steak strips until desired doneness.
  7. Place steak strips over 1 cup cooked Jasmine rice and top with creamy tomato sauce.