This recipe is a gift from New Orleans. The rice starts with onion, green bell pepper and celery, and the steak gets a touch of spice. If you haven't tried down home Cajun food, now is the time.
This Heart-Check Certified recipe is brought to you by National Cattlemen’s Beef Association, a contractor to the Beef Checkoff
Nutrition Facts
![Calories](/-/media/AHA/Recipe/Recipe-Info-Icons/icon-calories.png?h=26&w=26&sc_lang=en&hash=BB25E1581A028F2570596BEE0AC1A3F6)
Nutrition Facts
Calories | 338 | |
---|---|---|
Total Fat | 13.0 g | |
Saturated Fat | 2.9 g | |
Trans Fat | 0.2 g | |
Polyunsaturated Fat | 4.4 g | |
Monounsaturated Fat | 4.1 g | |
Cholesterol | 69 mg | |
Sodium | 490 mg | |
Total Carbohydrate | 28 g | |
Dietary Fiber | 4.7 g | |
Sugars | 6 g | |
Protein | 29 g |
Dietary Exchanges
1 starch, 2 vegetable, 3 lean meat, 1/2 fat
Ingredients
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1 1/2 cups cooked brown rice -
1 cup chopped celery -
2 1/2 teaspoons Creole seasoning, divided -
1 cup chopped green bell pepper -
1 cup chopped onion -
1 lb sirloin tip steaks, cut-1/4 inch thick -
1 can (14 1/2 ounces) no salt added diced tomatoes -
2 tablespoons vegetable oil (divided)
Directions
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Heat 1 tablespoon oil over medium heat in 3-quart saucepan until hot. Add onion, celery, bell pepper and 1 teaspoon Creole seasoning; cook 8 to 10 minutes or until vegetables are crisp-tender, stirring occasionally. -
Stir in tomatoes and rice. Cover and continue cooking 2 to 4 minutes or until heated through, stirring occasionally. Keep warm. -
Meanwhile, press remaining 1-1/2 teaspoons Creole seasoning evenly onto beef steaks. Heat 1-1/2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Cooking in batches, place steaks in skillet (do not overcrowd) and cook 1 to 3 minutes for medium rare (145°F) doneness, turning once. (Do not overcook.) Remove from skillet; keep warm. Repeat with remaining steaks and oil. -
Serve steaks topped with rice mixture.