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Beef Ranch 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.

  • 35
    min
  • 4
    SERVINGS
  • 480
    Cal
  • 39 g
    Protein

Ingredients:

  • 1 pound beef Ranch Steaks, cut 3/4 inch thick
  • 2 tablespoons olive oil, divided
  • 1 package (16 ounces) shelf-stable gnocchi
  • 1/4 teaspoon freshly ground black pepper
  • 2 small zucchini, cut crosswise into thirds, then lengthwise into thin slices
  • 1 small red onion, thinly sliced
  • 3 tablespoons thinly sliced sun-dried tomatoes (oil-packed)
  • 2 teaspoons minced garlic
  • 1/8 to 1/4 teaspoon crushed red pepper
  • 1/4 cup fresh basil, coarsely chopped
  • 1 ounce ricotta salata, crumbled
  • 4 teaspoons chopped toasted walnuts or pine nuts

Cooking:

  1. Cut beef Ranch Steaks lengthwise in half, then crosswise into 1/4-inch thick strips. Set aside.

    Cook's Tip: One pound beef Top Sirloin Steak Boneless, cut 3/4 inch thick, may be substituted for beef Ranch Steaks.

  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.

  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 outside surface of beef is no longer pink. Remove from skillet. Repeat with 1 teaspoon oil and remaining beef. Season with black pepper and salt, as desired; keep warm.

  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.

  5. Divide beef mixture evenly among 4 individual bowls. Sprinkle each with cheese and walnuts before serving.

    Cook's 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.
478 CALORIES

0 % *

5g SAT FAT

0 % DV **

39g PROTEIN

0 % DV

3.9 mg IRON

0 % DV

6.4 mg ZINC

0 % DV

* 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.

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