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
  • 4
  • 480
  • 39 g


  • 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


  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.

0 % *


0 % DV **


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.

Explore Hundreds of Recipes

Beef. It's What's for Dinner. is your source for hundreds more beef recipes, all designed with you in mind. We keep it simple, we keep it savory. Browse to find new family favorites, then just sit back and let the compliments come rolling in!