4 servings (serving size: 1 sirloin patty and about 3/4 cup sauce)
Photo: Oxmoor House
3 tablespoons all-purpose flour
4 (4-ounce) ground sirloin patties
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (16-ounce) package frozen bell pepper stir-fry (such as Birds Eye)
1 (14.5-ounce) can diced tomatoes with balsamic vinegar, basil, and olive oil (such as Hunt's), undrained
1 tablespoon low-sodium soy sauce
How to Make It
Place flour in a shallow dish. Dredge sirloin patties in flour; sprinkle patties evenly with salt and pepper. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Coat patties with cooking spray. Add patties to pan; cook 3 minutes on each side or until lightly browned.
Add stir-fry, tomatoes, and soy sauce to meat in pan; bring to a boil. Reduce heat; simmer 15 minutes or until meat is done and pepper mixture is slightly thick.
These turned out ok but they weren't great. I was unable to find the diced tomatoes with balsamic vinegar, basil, and olive oil so I used regular diced tomatoes, added a little balsamic vinegar and cooked the patties in some basil infused olive oil I had on hand. I was unable to find the bell pepper stir fry so I bought some recipe ready frozen peppers and onions. If I ever make this again I would brown the patties, remove them from the pan, and then add the frozen peppers to the pan cooking them until they are slightly caramelized.