Nick’s Pick | Paleo: Beef Strips with Sun-Dried Tomatoes
Garlicky Sautéed String Beans
Cooking time
15 minutes
Servings
2/4
Calories
410 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Hues of red and green give this dish gorgeous colour, while generous strips of beef have those key Paleo proteins covered. What’s more? Fifteen minutes is all you need to cook up! Once the beef strips are nicely browned and tender, toss a handful of leafy greens into the pan, along with sun-dried tomatoes for tangy, concentrated sweetness. When it comes to plating, get some more green in there, by laying down a layer of string beans sautéed in garlic.
We will send you:
- 340g Top sirloin beef strips (high-protein serving)
- 15ml Minced garlic
- 90g Baby greens (baby spinach or kale)
- 300g String beans
- 15g Sliced sun-dried tomatoes
- 30ml Vegetable demi-glace
- 7.5g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)
Contains: Sulphites
You will need:
2 Large pans
Oil
Salt & pepper (S&P)
Total Fat
19 g
Saturated Fat
6 g
Sodium
620 mg
Total Carb
20 g
Sugars
7 g
Protein
42 g
Fibre
6 g
Preparation
Cook the string beans
Remove the stem ends of the string beans. In a large pan, heat a drizzle of oil on medium-high. Add the string beans and sauté, 2 to 3 min., until beginning to soften. Add ½ the garlic and sauté, 30 sec. to 1 min., until fragrant. Add 1 tbsp water (double for 4 portions), ⅓ of the spices and S&P. Cook, partially covered, 1 to 2 min., until crisp-tender.
Cook the beef
Meanwhile, pat the beef dry with paper towel; season with the remaining spices and S&P. In a second large pan, heat a generous drizzle of oil on high. Add the beef* and cook, 1 to 2 min. per side, until cooked through.
Make the sauce & coat the beef
To the pan of beef, add the demi-glace, remaining garlic and ¼ cup water (double for 4 portions). Cook, stirring occasionally, 1 to 2 min., until slightly thickened and the beef is coated. Add the spinach and tomatoes. Cook, stirring frequently, 1 to 2 min., until the spinach has wilted.
Plate your dish
Divide the string beans between your plates. Top with the beef and sauce. Bon appétit!
*Health Canada recommends cooking beef to a minimum internal temperature of 63°C.
