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| Boneless Beef Steak Zucchini Gnocchi |
| Serves:4 |
Origin: Recipe and Photo Courtesy of The Beef Checkoff
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Ingredients:
1 pound boneless beef shoulder steaks, cut 3/4 inch thick
2 tablespoons COLAVITA Extra Virgin Olive Oil, divided
1 package COLAVITA Gnocchi
2 small zucchini, cut crosswise into thirds, then lengthwise into thin slices
3 tablespoons thinly sliced sun-dried tomatoes (pack in oil)
2 teaspoons minced garlic
1/4 cup fresh basil, coarsely chopped
1 ounce Athenos Natural Crumbled Feta Cheese
1 small red onion, thinly sliced, (optional)
1/8 to 1/4 teaspoon crushed red pepper, (optional)
4 teaspoons chopped toasted walnuts or pine nuts, (optional)
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Preparation:
1. Cut beef steaks lengthwise in half, then crosswise into 1/4 inch thick strips. Set aside.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add gnocchi; cook 4 to 8 minutes, stirring frequently to brown evenly. Remove from skillet and keep warm.
3. Heat 1 teaspoon oil in the same skillet over medium-high heat until hot. Add half of the beef; stir-fry 1 - 3 minutes or until outside of beef is no longer pink. Remove from skillet. Repeat with 1 teaspoon oil and the remaining beef. Season with salt and pepper, as desired. Set-aside and keep warm.
4. Heat the remaining 1 teaspoon oil in the same skillet until hot. Add the zucchini, sun-dried tomatoes, garlic and onions, if using; stir-fry 4 to 5 minutes, or until vegetables are crisp tender. Stir in gnocchi, beef, basil and red pepper, if using; stir and cook 1 minute to heat through. Season with salt and black pepper, as desired.
5. Divide beef mixture evenly among 4 individual bowls. Sprinkle each with cheese, and optional nuts.
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