When it comes to tender cuts of beef, there are lots of choices, including strip steak, ribeye, and filet mignon. But if you want to spend less money, try cube steak (as I used here), sirloin tips, flatiron steak, or beef round—just don’t overcook it.
Ingredients
1 15-ounce package Alexia® frozen julienne sweet potato fries
½ teaspoon crushed red pepper flakes
Salt and freshly ground pepper
2 tablespoons Bertolli® extra-virgin olive oil or grapeseed oil
2 pounds beef tips (or your favorite tender cut of beef), cut into small squares
1 cup cherry tomatoes
1 tablespoon curry powder
½ cup Victoria® Fra Diavolo sauce
½ cup fresh cilantro, rough chopped
Preparation
1. Preheat oven to 375°F. Cook the sweet potato fries according to the package instructions for baking. When they’re done, toss them in a bowl with the crushed red pepper flakes and salt and pepper.
2. Heat a large sauté pan over high heat. Pour the olive oil into the pan and let it get extremely hot, to the point it begins to smoke. Pat the beef dry with a clean paper towel. Season the beef with salt and pepper. Carefully place the beef into the hot pan and brown it quickly without overcooking, stirring occasionally, about 2 to 3 minutes.
3. Add the cherry tomatoes to the pan and allow them to get just warmed through. Stir in the curry powder and the Fra Diavolo pasta sauce. Bring the mixture to a slow simmer. Stir in the cilantro. Season with salt and pepper to taste and serve.
Serves 4
