Kristen's Recipes

1/2 C. A.1. Teriyaki
2 T. creamy peanut butter
1 T. grated fresh gingerroot
Grated peel and juice of 1 lime
4 bone-in beef sirloin steaks (8 oz. each), 3/4 inch thick

Mix marinade, peanut butter, ginger, lime peel and juice with wire whisk until well blended. Reserve 1/4 C. of the marinade mixture to serve with the cooked steak. Place steaks in resealable plastic bag. Pour 1/2 C. of the marinade mixture over steaks; seal bag. Turn over several times to evenly coat steak. Refrigerate 30 minutes to marinate. Remove steaks from marinade; discard marinade. Preheat grill to medium heat. Grille steaks 4 to 6 minutes on each side for medium rare (145°F) to medium doneness (160°F), brushing frequently with the remaining marinade mixture. Cut each steak in half. Serve with the 1/4 C. reserved marinade mixture.

1/2 C. regular A-1; 3 T. PB, 2 T. Soy Sauce, 1 T. grated Ginger, grated Peel and Juice of one lime

Yield: 8 servings
Calories: 180
Fat: 7g
Fiber: 0g

1/3 C. A.1. Roasted Garlic Steak Sauce
1/4 C. finely chopped onion
3/4 tsp. hot pepper sauce
1 beef sirloin steak (1-1/2 lb.), 3/4 inch thick

Preheat grill to medium heat. Mix steak sauce, onion and hot pepper sauce; set aside. Grill steak 4 minutes on each side or until cooked through, turning occasionally and brushing with the steak sauce mixture. Cut steak into 6 pieces to serve.

Yield: 6 servings
Calories: 150
Fat: 5g
Fiber: 0g

1 tri tip steak, approximately 2.5 pounds

2 T. of olive oil

3 T. of fresh rosemary leaves, chopped

1 T. of freshly ground pepper

1/4 C. finely chopped pitted oil-cured black olives

Cayenne pepper

1 T. kosher salt

 

Place steak in a small, nonreactive baking dish. Combine the olive oil, rosemary and black pepper in a small bowl and stir well. Rub the mixture evenly over the tri tip. Cover with plastic and wrap and refrigerate for 8 hours or up to 24 hours. (I marinated the steak for about 1.5 hours on the counter while working out, tasted great). Remove the tri tip from the refrigerator for 1.5 hours before cooking. Prepare and light a charcoal grill for direct grilling, or heat gas grill on high. While the grill is warming up start the aioli. When the grill is ready, remove the tri tip from the marinade and season with a liberal amount of kosher salt on both sides. The more the better, don’t be shy. Place the steak on the cooking grate directly over the coals, cover the grill, and cook, turning once, for 18 to 24 minutes, until a thermometer inserted into the thickest part reads 130 degrees for medium rare. Transfer to a cutting board and let rest for 5 to 10 minutes. The meat should be ready to cut now. You will want to cut it into thin slices, across the grain of the meat. Serve with aioli, which was awesome!

 

Black Olive Aioli

 

1 small clove garlic

1/2 tsp. kosher salt

1 tsp. Dijon mustard

2 tsp. of fresh lemon juice

2 egg yolks

1 C. olive oil

 

To make the aioli in a food processor, place the garlic and salt in the work bowl and process to chop as finely as possible. Wipe down the sides of the food processor to push the pieces back to the bottom. Add the mustard and lemon juice and pulse to combine. Add the egg yolks and, with the motor running, add the olive oil in a SLOW, thin, steady steam until all of it has been incorporated and the mixture is thick and completely emulsified. Add the olives to the aioli, mix and season with cayenne to taste.

2 T. butter
1 lb. cube steak, cut into bite size pieces
1 (4.5 oz.) package long grain and wild rice mix
2 C. water
5 fresh mushrooms, sliced
2 T. Worcestershire sauce
2 T. garlic powder
1 T. onion powder

In a skillet over medium heat, melt the butter, and sauté the cube steak until evenly browned. In a medium pot, mix the cooked steak and juices, rice, water, mushrooms, Worcestershire sauce, garlic powder, and onion powder. Bring to boil. Reduce heat to low, and simmer 25 minutes, or until all liquid has been absorbed. A very quick, easy, and inexpensive main dish to prepare. You can top this with sour cream before serving, if you’d like. For a spicier dish, add a bit of crushed red pepper flakes.

Yield: 4 servings
Calories: 272
Fat: 12g
Fiber: 2.2g

1 T. whole black peppercorns, crushed
16 oz. cubed steak
2 T. butter or margarine
2 garlic cloves, minced
1 T. Worcestershire sauce
1/2 C. red wine or beef broth
1 tsp. dry mustard
1/2 tsp. sugar
2 tsp. cornstarch
1 T. water

Rub pepper over both sides of steaks. Refrigerate for 15 minutes. In an ungreased skillet over medium-high heat, brown steaks on both sides. Add butter and garlic; cook for 2 to 4 minutes, turning steaks once. Add Worcestershire sauce; cook 2 to 4 minutes longer or until meat reaches desired doneness, turning once. Remove steaks and keep warm. Combine wine or broth, mustard and sugar; add to the pan. Stir to loosen browned bits. Combine cornstarch and water until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the steaks.

Yield: 2 servings
Calories: 195
Fat: 12g
Fiber: 2g

1 lb. top round cubed steak
2 tsp. olive oil
6 cloves garlic, chopped
1 white onion, halved and sliced
1 green pepper, cut into thin strips
1 red pepper, cut into thin strips

Slice the steak into thin, stir-fry strips, following the lines made in the meat by the butcher’s tenderizing machine. In a nonstick pan, heat olive oil. Add steak and garlic, and brown 1-2 minutes. Add onion and cook 3-4 minutes or until onion begins to soften. Add peppers and cook 2-3 minutes. Serve at once.

Yield: 4 servings
Calories: 204
Fat: 8g
Fiber: .5g

Skillet Steaks:
4 beef cubed steaks (about 4 oz. each)
1/4 tsp. salt
1/4 tsp. coarsely ground black pepper
2 tsp. vegetable oil

Stroganoff Sauce:
1 tsp. vegetable oil
10 oz. sliced white mushrooms
1 small onion, finely chopped
1/2 C. chicken broth
1/4 C. reduced-fat sour cream
1/2 tsp. Dijon mustard
1/8 tsp. coarsely ground black pepper
1 T. chopped fresh dill

Prepare Skillet Steaks: Pat steaks dry with paper towels. Sprinkle steaks with salt and pepper. In nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add steaks and cook 5 to 6 minutes for medium, turning steaks over once. When steaks are done, transfer to platter with any juice; cover with foil. Prepare Stroganoff Sauce: In same skillet, heat oil over medium-high heat until hot. Add mushrooms and onion and cook about 8 minutes or until onion is tender and all liquid evaporates, stirring occasionally. Add chicken broth; heat to boiling. Boil 1 minute or until slightly reduced. Remove skillet from heat; stir in sour cream, mustard, pepper, and dill. Return steaks with their juice to skillet; heat through.

Yield: 4 servings
Calories: 315
Fat: 20g
Fiber: 1g

2 T. olive oil
3 carrots, peeled, thinly sliced
1 medium onion, chopped
2 cloves garlic, minced
3/4 lb. beef tenderloin or beef sirloin, cut into strips
2 T. water
1/2 tsp. pepper
1/2 tsp. salt
1/4 C. Light Sour Cream
2 T. lemon juice
1/2 tsp. curry powder
2 C. Minute White Rice, uncooked

Heat oil in large skillet on medium heat. Add carrots, onion and garlic; cook and stir 5 minutes. Add meat, water, pepper and salt. Increase heat to medium-high; cook 5 minutes or until meat is cooked through, stirring frequently. Decrease heat to low. Mix sour cream, lemon juice and curry powder in small bowl. Add to meat mixture; mix well. Cover; simmer 5 minutes. Meanwhile, prepare rice as directed on package. Serve beef mixture over hot rice.

Yield: 4 servings
Calories: 310
Fat: 8g
Fiber: 3g

1/4 C. soy sauce
2 T. Fennel Seed
1 T. Ground Ginger
1 tsp. Chili Powder
2 cloves garlic
zest of 1 lemon
1 1/2 lb. flank steak

Place soy sauce, spices, garlic and lemon zest in a food processor and blend coarsely. Pour into self-closing plastic bag or glass bowl. Trim excess fat from flank steak. Place in bag or bowl and marinate in refrigerator for 2 to 24 hours, turning periodically. Rinse meat and pat dry. Grill as desired. Let meat rest 5 minutes; cut diagonally into thin slices.

Yield: 10 servings
Calories: 252
Fat: 12g
Fiber: 0g

1 T. + 1 tsp. all-purpose flour
1 tsp. paprika
1/2 tsp. freshly ground black pepper
Pinch garlic powder
One 15-ounce piece boneless lean beef round steak (3/4″ thick)
1 C. low-sodium beef broth
1 C. tomato sauce (no salt added)
2 medium onions, minced
1/2 medium celery stalk, minced
1/4 medium carrot, minced
1/4 medium green bell pepper, minced
1 slice crisp-cooked bacon, crumbled
1/4 tsp. dried marjoram

Preheat oven to 300o F. On sheet of wax paper or paper plate, combine flour, paprika, 1/4 tsp. of the black pepper and the garlic powder. Add steak, turning to coat evenly; rub flour mixture into steak. Cut steak into 4 equal pieces. In medium heatproof skillet, cook steak over medium heat, turning once, 8-10 minutes, until browned on both sides and cooked through. Add broth, tomato sauce, onions, celery, carrot, bell pepper, bacon, marjoram and remaining 1/4 tsp. black pepper; cook, scraping up browned bits from bottom of skillet, 5 minutes, until heated through and well combined. Bake, covered, 1 1/2-2 hours, until beef is very tender. Divide evenly among 4 plates and serve.

Yield: 4 servings
Serving Size: 3oz. steak w/ 1/2 C. Gravy

Calories: 214
Fat: 6g
Fiber: 2g

4 cube steaks
4 T. crumbled bleu cheese
1/8 C. red onion, finely chopped
salt and pepper to taste

Peheat broiler. Meanwhile, in a skillet, brown cube steaks to your liking. Add salt and pepper to taste. Blot grease off meat and place in a broiler pan. Top each steak with bleu cheese and red onion. Stick under the broiler to melt. Then serve.

Yield: 4 servings
Calories: 238
Fat: 16g
Fiber: 0g

Marinade:
1 garlic clove, minced
1 T. canola oil
1 T. fresh lemon juice
1 tsp. Worcestershire sauce
1 tsp. soy sauce
1 tsp. wasabi paste (Japanese horseradish) or 2 tsp. prepared horseradish
1/4 tsp. fresh ground pepper
few drops liquid hot pepper sauce

2 pounds top round steak, cut 1-inch thick and trimmed of all fat

In a shallow glass dish, combine marinade ingredients, mixing well. Using a sharp knife, score the steak in a diamond pattern, cutting about 1/8-inch deep. Place steak in dish; turn to coat both sides with marinade. Let stand for 30 minutes, turning steak several times. Preheat broiler or light the grill. Drain off marinade into a small pan. Set aside. Broil or grill, 4 inches from source of heat, to desired doneness, turning once. Cut to test (it will take 8 to 10 minutes for medium-rare). Bring reserved marinade to a boil over high heat. To serve, cut steak across the grain into thin, slanted slices.

Yield: 8 servings
Calories: 204
Fat: 8g
Fiber: 0g

2 lean beef cubed steaks
1 clove garlic, minced
1/2 tsp. dried basil leaves
1/4 tsp. black ground pepper
1 tsp. olive oil
2 small zucchini, thinly sliced
4 cherry tomatoes, halved
1 tsp. grated Parmesan cheese
1/4 tsp. salt

Combine garlic, basil and pepper; divide mixture in half. Press half of seasoning mixture evenly into both sides of cubed steaks; set aside. Heat oil and remaining seasoning mixture in large nonstick frying pan over medium heat. Add tomatoes and zucchini; cook 1 minute. Remove vegetables to warm platter; sprinkle with cheese and keep warm. Increase heat to medium-high; pan-broil steaks 3 to 4 minutes, turning once. Season steaks with salt. Serve with reserved vegetables.

Yield: 2 servings
Calories: 270
Fat: 10g
Fiber: 3g

2 (6oz.) Sirloin Steaks
2 medium pear-shaped Tomatoes, halved lengthwise
2 T. EE Olive Oil
1 Onion, chopped
1 clove Garlic, minced
1/4 C. chopped fresh Basil
Pinch Salt & Pepper

Place the steak on a lightly greased grill 4″ – 6″ above a solid bed of medium-hot coals. Cook, turning as needed, until evenly browned on the outside and a thermometer inserted int the center registers 145ºF (for medium-rare). Cut to test for doneness (about 15 minutes). Meanwhile, place the tomatoes on the grill, cut sides up, and brush them lightly with 1 tbsp of the oil. When the tomatoes are browned on the bottom (about 3 minutes), turn them over and continue to cook until soft when pressed (about 3 minutes more). While the tomatoes are grilling, combine the remaining 1 tbsp of oil, the onion, and garlic in a medium frying pan with a heatproof handle. Set the pan over the coals (or set on the stove over medium-high heat). Cook, stirring often, until the onion is limp and golden (about 10 minutes). Stir in the basil. When the tomatoes are soft, stir them into the onion mixture, then set the pan aside on a cooler area of the grill (or cover and keep warm on the stove). When the steak is done, place it on a board with a well (or on a platter). Spoon the tomato relish alongside the steak. Season with the salt and pepper and garnish with basil springs, if using. To serve, cut the meat into thin slices. Combine the accumulated meat juices with the tomato relish, if desired.

Yield: 2 servings
Calories: 366
Fat: 22g
Fiber: 3g

1 T. catsup
1 T. water
1 T. Worcestershire sauce
1 tsp. dry mustard
1/4 tsp. salt
Dash pepper
1 lb. boneless beef tenderloin or sirloin steak, cut 1 inch thick

For sauce, combine catsup, water, Worcestershire sauce, dry mustard, salt, and pepper. Trim fat from meat. Grill meat on an uncovered grill directly over medium-hot coals for 6 minutes. Brush with sauce. Turn and grill to desired doneness, allowing 6 to 9 minutes more for medium, brushing frequently with sauce. Brush any remaining sauce over meat before serving. Broiling Directions: Place meat on the unheated rack of a broiler pan. Broil 3 inches from the heat for 6 minutes. Turn and broil to desired doneness, allowing 7 to 11 minutes more for medium. Brush frequently with sauce. Make-Ahead Tip: Prepare sauce; cover and chill up to 3 days.

Yield: 4 servings
Calories: 195
Fat: 10g
Fiber: 0g

1 tsp. non-aromatic olive oil, divided
1 onion, chopped
3 T. tomato paste
2 carrots, chopped
2 ribs celery, chopped
2 1/2 pounds beef rump roast
3 1/2 C. low sodium beef stock (page 000)
3/4 tsp. salt, divided
2 T. cider vinegar
bouquet garni
6 medium carrots, peeled and roll cut or cut on the diagonal in 1″ pieces
2 small turnips, peeled and cut in 1″ chunks
18 whole medium mushrooms
18 pearl onions, blanched 3 minutes in boiling water and peeled
4 T. arrowroot mixed with 1/2 C. water (slurry)
2 T. chopped parsley

Bouquet Garni:
1 bay leaf
2 sprigs fresh thyme
6 peppercorns
2 whole cloves
3 sprigs parsley

Tie ingredients together in a square of cheesecloth.

Heat 1/2 tsp. of the oil in a Dutch oven on medium high. Sauté the onions 3 minutes then add the tomato paste, stirring until it darkens, about 6 more minutes. Add the chopped carrots and celery and mix to coat with the tomato paste. Remove to a plate and without washing the pan, return it to the heat. Put the oil on a large plate and add 1/4 tsp. each of salt and pepper. Rub the meat on all sides ready for the hot pan. Drop the roast into the hot pan and brown on all sides. This will happen quickly because of the residual tomato paste in the pan, about 4 minutes. Remove the meat to the plate with the vegetables. Pour some of the stock into the pan and scrape up all the browned bits stuck to the bottom of the pan. Return the vegetables to the pan and top with the meat. Pour the rest of the stock into the pan along with 1/2 tsp. of the salt and vinegar. Drop the bouquet garni into the stock, cover and bring to a boil. Reduce the heat and simmer 3 hours or until the meat is fork tender. Cook the carrots and turnips together in a saucepan with a little water and the remaining 1/4 tsp. salt for ten minutes. Drain and set aside. Remove the roast to a plate and cover to keep warm. Pour the cooking liquid through a sieve into a fat strainer, discard the tired old vegetables and the herb bundle. Pour the defatted juices back into the pan. Bring to a boil and add the mushrooms, partially cooked onions, and the reserved carrots and turnips. Cook until just heated through, 3 or 4 minutes. Stir in the slurry and heat to thicken. While the vegetables are heating, cut the meat into 1/4″ (3/4 ” cm) slices across the grain. Lay the slices on a hot plate and spoon some of the sauce over the top. Serve the vegetables, mashed potatoes, and gravy family style in separate serving dishes.

Yield: 8 servings
Calories: 297
Fat: 2g
Fiber: 5g

1 tsp. non-aromatic olive oil, divided
1 onion, chopped
3 T. tomato paste
2 carrots, chopped
2 ribs celery, chopped
2 1/2 pounds beef rump roast
3 1/2 C. low sodium beef stock (page 000)
3/4 tsp. salt, divided
2 T. cider vinegar
bouquet garni
6 medium carrots, peeled and roll cut or cut on the diagonal in 1″ pieces
2 small turnips, peeled and cut in 1″ chunks
18 whole medium mushrooms
18 pearl onions, blanched 3 minutes in boiling water and peeled
4 T. arrowroot mixed with 1/2 C. water (slurry)
2 T. chopped parsley

Bouquet Garni:
1 bay leaf
2 sprigs fresh thyme
6 peppercorns
2 whole cloves
3 sprigs parsley

Tie ingredients together in a square of cheesecloth.

Heat 1/2 tsp. of the oil in a Dutch oven on medium high. Sauté the onions 3 minutes then add the tomato paste, stirring until it darkens, about 6 more minutes. Add the chopped carrots and celery and mix to coat with the tomato paste. Remove to a plate and without washing the pan, return it to the heat. Put the oil on a large plate and add 1/4 tsp. each of salt and pepper. Rub the meat on all sides ready for the hot pan. Drop the roast into the hot pan and brown on all sides. This will happen quickly because of the residual tomato paste in the pan, about 4 minutes. Remove the meat to the plate with the vegetables. Pour some of the stock into the pan and scrape up all the browned bits stuck to the bottom of the pan. Return the vegetables to the pan and top with the meat. Pour the rest of the stock into the pan along with 1/2 tsp. of the salt and vinegar. Drop the bouquet garni into the stock, cover and bring to a boil. Reduce the heat and simmer 3 hours or until the meat is fork tender. Cook the carrots and turnips together in a saucepan with a little water and the remaining 1/4 tsp. salt for ten minutes. Drain and set aside. Remove the roast to a plate and cover to keep warm. Pour the cooking liquid through a sieve into a fat strainer, discard the tired old vegetables and the herb bundle. Pour the defatted juices back into the pan. Bring to a boil and add the mushrooms, partially cooked onions, and the reserved carrots and turnips. Cook until just heated through, 3 or 4 minutes. Stir in the slurry and heat to thicken. While the vegetables are heating, cut the meat into 1/4″ (3/4 ” cm) slices across the grain. Lay the slices on a hot plate and spoon some of the sauce over the top. Serve the vegetables, mashed potatoes, and gravy family style in separate serving dishes.

Yield: 8 servings
Calories: 297
Fat: 2g
Fiber: 5g

Olive oil cooking spray
2 lb. first cut brisket, all visible fat removed
2 large cloves garlic, sliced thin
1 small carrot cut into coins
3 large onions, sliced and separated into rings
1/4 C. dry red wine
1 1/4 C. no salt added beef stock
2 bay leaves, broken
3 large sprigs thyme
freshly ground pepper
1 T. water
2 Portobello mushrooms, sliced thin
extra thyme for garnish

Preheat oven to 325° F. Coat an oven proof covered roaster with cooking spray and heat on top of the stove. Sear all sides of the meat to close it. Remove from heat. With a sharp small knife make slits in the top of the meat and push in garlic slices at 2 inch intervals. Cover with remainder of garlic, carrot coins, and 1/2 onion rings. Pour wine and stock around the beef. Add the bay leaves, thyme, and pepper to taste. Cover and roast until fork tender, about 2 1/4-2 1/2 hours, adding water if needed. While the roast is cooking, coat a nonstick skillet with cooking spray. Sauté with remaining onion rings stirring until they begin to wilt. Add water and cover. Continue to cook until they caramelize. Remove from the pan. Add the mushrooms and sauté until they are just cooked through. Remove the beef from the roaster and keep warm. Pour the sauce through a sieve into a shallow pan, mashing the solids through to thicken. Slice the meat into very thin slices across the grain and place into the sauce. When ready to serve add the mushroom-onion mixture to the sliced beef and reheat. Place onto large serving platter. Decorate with extra thyme sprigs.

Yield: 8 servings
Calories: 205
Fat: 7g
Fiber: 2g

1 loaf Frozen Bread Dough, White or Honey Wheat, thawed
2 T. thousand island dressing
1/2 lb. sliced corned beef
1 C. sauerkraut, drained
1 C. shredded Swiss cheese
Melted butter or margarine for brushing dough

On a lightly floured surface, roll out thawed dough to a rectangle 10 x 14 inches. Spread dressing over dough. Starting at the middle of the shortest side, layer the corned beef, sauerkraut and Swiss cheese down the center third of dough. With kitchen shears or a sharp knife, make 2-inch long cuts (or until the cut hits the filling) at 1-inch intervals down both of the 14-inch sides. Fold strips diagonally over filling, overlapping strips to give a braided look. Transfer to a greased baking sheet. Brush dough with melted butter or margarine. Let rise in a warm area until puffy. Bake at 375 deg F 25-35 minutes or until golden brown. Remove from oven and pan to cool on a wire rack. Slice and serve.

Yield: 7 servings
Calories: 280
Fat 9g
Fiber: 1g

Beef:
1/4 C. minced shallots
2 T. fresh lemon juice
2 T. low-sodium soy sauce
1/2 tsp. dried thyme
1/2 tsp. hot sauce
1 pound flank steak, trimmed
1 T. red wine vinegar

Salad:
1 T. red wine vinegar
1/2 C. thinly vertically sliced red onion
1 T. balsamic vinegar
2 tsp. extravirgin olive oil
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
2 medium tomatoes, each cut into 8 wedges (about 1 pound)
1 (10-oz.) cucumber, peeled, halved lengthwise, and thinly sliced (about 1 1/2 C.)
Cooking spray
5 C. (1/2-inch) cubed sourdough bread, toasted (about 8 oz.)
1/3 C. thinly sliced fresh basil leaves

To prepare beef, combine first 6 ingredients in a zip-top plastic bag. Add 1 T. red wine vinegar; seal bag. Marinate in refrigerator 2 hours. To prepare salad, combine 1 T. red wine vinegar, onion, and next 6 ingredients (onion through cucumber) in a large bowl. Cover and let stand at room temperature 2 hours, stirring occasionally. Prepare grill. Remove steak from bag, discarding marinade. Place the steak on grill rack coated with cooking spray; grill 5 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices. Add bread and basil to cucumber mixture; toss well. Serve salad immediately with steak.

Yield: 4 servings
Serving size: 1 1/2 C. salad and 3 oz. steak

Calories: 402
Fat: 12.8g
Fiber: 4g

Beef:
1/2 tsp. kosher salt
1/2 tsp. chopped fresh thyme
1/4 tsp. crushed whole allspice
1/4 tsp. freshly ground black pepper
1 garlic clove, chopped
1 (1-lb.) flank steak, trimmed

Gratin:
1 medium baking potato, peeled and cut into (1/8-inch-thick) slices (about 1/2 lb.)
Cooking spray
4 C. chopped Vidalia or other sweet onion
1 C. fat-free, less-sodium chicken broth
1 T. red wine vinegar
1 tsp. chopped fresh thyme
1/2 tsp. kosher salt
1/2 tsp. crushed whole allspice
1/4 tsp. freshly ground black pepper
1/2 C. (4 oz.) block-style fat-free cream cheese
1/2 C. reduced-fat sour cream
1/3 C. dry breadcrumbs
1/4 C. (1 oz.) grated fresh Parmesan cheese

To prepare the beef, combine first 5 ingredients, and rub evenly over beef. Cover and chill the beef for 2 hours. To prepare gratin, preheat oven to 400°. Arrange potato slices in a single layer on a jelly roll pan coated with cooking spray; coat tops of slices with cooking spray. Bake at 400° for 15 minutes or until soft. Set aside. Heat a large nonstick skillet coated with cooking spray over medium heat. Add onion; cook 10 minutes or until lightly browned, stirring frequently. Stir in broth and next 5 ingredients (broth through 1/4 tsp. pepper); cook 3 minutes, stirring occasionally. Remove from heat. Add cream cheese to onion mixture; stir until well blended. Stir in sour cream. Add potato slices to pan; stir gently to combine. Place mixture in a shallow 1-quart casserole coated with cooking spray. Combine breadcrumbs and Parmesan cheese, and spoon evenly over onion mixture. Lightly coat surface of gratin with cooking spray. Bake at 400° for 30 minutes or until golden brown. Preheat broiler. Place beef on broiler pan coated with cooking spray; cook 3 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices.

Yield: 4 servings
Serving size: 4 oz. beef and about 1 C. gratin

Calories: 472
Fat: 14.8g
Fiber: 4.4g

1 lb. boneless beef top sirloin steak, cut 1 inch thick
1/4 C. hoisin sauce
2 T. dry sherry
2 tsp. packed light brown sugar
1 tsp. dark sesame oil
6 green onion, sliced diagonally into 1-1/2 inch pieces

Soak sixteen 6-inch bamboo skewers in enough water to cover for 10 minutes: drain. Meanwhile combine hoisin sauce, sherry, brown sugar and sesame oil; set aside. Trim fat from beef steak. Cut steak crosswise into 1/4 inch thick strips. Alternately thread beef, weaving back and forth, and green onion pieces onto skewers. Place kabobs on rack in broiler pan so surface of kabobs is 3 to 4 inches from heat. Brush with half of hoisin mixture. Broil 5 to 6 minutes, turning once, and brushing with remaining hoisin mixture.

Yield: 8 servings
Serving Size: 2 Kebabs

Calories: 106
Fat: 4g
Fiber: 0g