Mr. Food - Steak Provencal

July 26, 2009 8:39:19 AM PDT
Makes 6 servings.
  • 1 tablespoon canola oil
  • 1 pound boneless beef top sirloin steak, cut into 1-inch chunks
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1/2 teaspoon black pepper
  • 3 yellow squash, cut into 1-inch chunks
  • 1 (15-ounce) can Great Northern beans, rinsed and drained
  • 1 (14-1/2-ounce) can diced tomatoes
  • 2 tablespoons fresh chopped basil
  • 2 cups loosely-packed fresh spinach leaves, trimmed

    1. In a soup pot, heat the oil over high heat. Add the steak, onion, garlic, and pepper. Sauté 6 to 8 minutes, or until steak and onions are browned, stirring frequently.
    2. Add yellow squash, reduce heat to medium, and cook 3 to 4 minutes, or until squash is tender. Add beans, tomatoes, and basil; mix well. Cook 3 to 4 more minutes, or until heated through.
    3. Just before serving, stir in spinach and cook 2 to 3 minutes, or until spinach wilts.

    NOTE - I like to grate fresh Parmesan cheese over this right before serving.

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