Best 6 Sirloin Veggie Toss Recipes

EASY SIRLOIN SKILLET WITH VEGETABLES RECIPE

Steps:

• Heat large pan or skillet on high until hot to the touch.
• Add olive oil to pan and swirl until thin and shimmery, about 30 seconds.
• Add sliced sirloin to pan, making sure to not stack on top of itself or in big clumps - don't crowd together.
• Let sliced sirloin brown, then stir to flip and brown on other side - about 1-2 minutes per side.
• Add onions to pan, let cook until softened, another 3 minutes.
• Add zucchini, mushrooms, and seasonings and continue to cook until vegetables are softened and lightly browned, about 3-4 minutes.
• When vegetables are lightly browned, remove from heat and serve immediately in a sandwich, over rice or cauliflower rice, with vegetables, or on a plate and enjoy!

MOSTLY VEGGIE STEAK STIR FRY

Steps:

• Place the steak in the freezer for 30 minutes. Remove from the freezer and slice thinly against the grain, 1/8" - 1/4" thick. While the steak is freezing, prepare the vegetables and stir fry sauce.
• Combine all stir fry sauce ingredients in a bowl. Whisk until combined and set aside.
• Heat a 12" cast iron skillet over medium heat. Add half the olive oil. Add half the steak to the skillet, season with salt and pepper, and stir fry until charred and medium rare, 3-4 minutes. Remove the steak with tongs, set aside onto a plate, and repeat with the remaining steak strips. Remove all steak from the skillet once browned.
• Add the second tablespoon olive oil to the skillet and allow to heat until shimmering. Add the garlic and sautee 1 minute. Add the carrots and asparagus and sautee 3 minutes, stirring frequently. Add the bell pepper and snap peas, toss with the asparagus and carrots, and stir fry all vegetables an additional 3 minutes. Be sure to stir and toss frequently.
• Add the steak back to the skillet along with the stir fry sauce (give it another whisk before pouring in if the cornstarch/arrowroot has settled to the bottom). Stir fry, stirring frequently, until the sauce thickens and the vegetables are bite tender, 3 minutes.
• Remove from heat, stir in the sesame seeds, and serve immediately. Leftovers can be stored in the fridge in a tightly sealed container for up to 4 days.

SIRLOIN & VEGGIE TOSS

Steps:

• 1. If the sirloin is not frozen, then put it in the freezer for about an hour, so that it will be firm enough to slice really thin, about 1/8" thick. Once the meat is all sliced thinly, spread it out, and season it with 1/2 of the Mrs. Dash Seasoning. Reserve remainder of the seasoning for later, when all veggies are in the pan.
• 2. Clean and slice all your veggies ahead of time, and lay them out on a large cutting board, so they're ready to just dump in, at the right time. Don't want anything to over-cook on this.
• 3. Using a very large skillet, like a Chef's Skillet, or in a large wok, pour the olive oil and let it get hot, over med-hi heat. Add the prepared zucchini & carrots, and stir fry them with two spatulas, two wooden spoons, etc., tossing well, to cook evenly. Toss for about 5 minutes, until the zucchini starts to look a bit cooked, but still very-much crisp-tender.
• 4. Add the garlic, onions, celery, and broccoli florets, and continue to toss until the onions look a little transparent and the broccoli gets that gorgeous bright, emerald green color. Again ... "crisp-tender", don't over cook!
• 5. Pour the beef broth into the hot pan, to sort of "steam" everything, continuing to toss. Push everything aside, to a cooler area of the pan or wok, so it doesn't get over-done. Add the tomatoes now, but don't stir them too much, as you don't want them to break down too quickly. Sprinkle the rest of the Mrs. Dash Seasoning over all the veggies, and give just a gentle toss off to one side of the pan, in a cooler section, not directly in center of the pan.
• 6. At this point, add all the seasoned meat to the center of the pan, the hot spot, and toss it until it is your desired doneness ... I made mine 'medium', but you can cook it all the way thru, if desired. Once the meat was done to my preference, I incorporated it altogether with the veggies ... GENTLY!, and served a huge portion of it into my bowl. I added just a sprinkle of low-sodium soy sauce, barely 1/8-teaspoon.
• 7. Delicious, beautiful!, healthy, low-calorie, high in vegetables and fiber, and it meets the requirements of Day 6 of the Dolly Parton Diet! I'm a happy girl today! :o)

ZITI STUFATI

Steps:

• For the sauce: Heat a medium Dutch oven over medium-high heat. Add 3 tablespoons of the olive oil and then the onion, garlic, carrot, celery and pepper flakes. Cook, stirring often, until the carrots are beginning to soften, about 2 minutes. Add 1/2 teaspoon salt and the tomato puree; rinse out each bottle of puree with 1/3 cup water and add that to the pot as well. Add the Parmesan rind and basil sprigs and stir to combine. Bring the sauce to a simmer, then reduce the heat to medium-low; simmer for 40 minutes.
• Remove and discard the Parmesan rind, onion, celery, garlic and basil sprigs. Stir in 1 teaspoon salt and the remaining 3 tablespoons olive oil. Add the ricotta and whisk to combine. Set aside.
• For the meatballs: In a medium bowl, soak the bread in the milk and egg for 3 minutes, tearing apart the bread with your fingers. Add the Parmesan, parsley, 1/2 teaspoon salt, and ground beef. Mix gently with your hands just until combined.
• Heat a large skillet over medium heat. Add enough oil to come 1 inch up the side of the pan. When the oil is hot, use a 1-tablespoon scoop to scoop and roll little meatballs. Working in several batches to avoid crowding the pan, add the meatballs to the hot oil and cook until evenly browned, about 3 minutes per side. Remove with a slotted spoon and transfer to a paper-towel-lined tray to drain.
• Preheat the oven to 400 degrees F.
• In a large bowl, combine the parcooked ziti with 3 or 4 cups of the sauce. Toss well to coat.
• To assemble the dish: Cover the bottom of a 9-by-13-inch baking pan with 1 cup of the sauce. Next, layer half of the cooked ziti, followed by more sauce. Dot with three-quarters of the meatballs and all of the eggs, and sprinkle with half of the mozzarella and 1/2 cup of the Parmesan. Top with the remaining half of the pasta and then the remaining meatballs and mozzarella. Finish with the remaining sauce and 1/2 cup Parmesan.
• Bake until lightly browned on top and bubbling around the edges, 30 minutes. Let sit for 10 minutes before serving.

PORK SIRLOIN TIP ROAST W/ROASTED VEGETABLES

Steps:

• Preheat the oven to 350.
• Cut all vegetables into one inch cubes/lengths and toss in large bowl with Olive oil, garlic powder, and basil.
• Put vegetables in a large roasting pan. Make a large enough void in the middle to place your roast.
• Sprinkle the outside of the roast with garlic powder and rosemary.
• Bake for 1 1/2 hours or until meat thermometer registers 160.

ITALIAN STIR FRIED PORK & PASTA

Steps:

• Cook pasta according to package directions.
• Meanwhile, heat electric skillet or wok to high (400 degrees F.). Slice pork sirloin into thin strips; add to heated skillet with oil. Stir-fry until meat is browned, about 5 minutes.
• Add vegetables, garlic and butter to meat in skillet; stir-fry until vegetables are crisp-tender, about 5 minutes.
• Drain pasta and add to pork mixture with cheese and basil; toss to coat.