Another fast weeknight meal, handled in about thirty minutes!
1-1/2 pounds beef top sirloin steak, cut into thin strips
1 tsp salt
1/2 tsp pepper
2 tsp olive oil, divided
2 medium onions, one red and one white, thinly sliced
1 garlic clove, minced
1 can (14-1/2 oz) diced tomatoes, undrained
1/2 cup reduced-sodium beef broth
1/3 cup dry red wine (OR addt'l beef broth)
1 bay leaf
1/2 tsp each dried basil and dried thyme
3 cups hot cooked rice
Sprinkle beef strips with salt and pepper. In a large skillet coated with cooking spray, brown beef in 1 tsp oil. Remove and keep warm.
In the same skillet, saute onions and garlic in remaining oil until tender. Stir in the tomatoes, broth, wine (or addt'l broth), bay leaf, basil and thyme. Bring to a boil. Reduce heat; simmer uncovered for 10 minutes.
Return beef to the pan; cook for 2-4 minutes or until tender and mixture is heated through. Discard bay leaf. Serve over rice.