Steak Strips and Zucchini Gnocchi

• 35 min
• 4 SERVINGS
• 480 Cal
• 39 g Protein

Ingredients:

• 1 pound beef Chuck Arm Steaks, cut 3/4 inch thick
• 2 tablespoons olive oil, divided
• 1 package (16 ounces) shelf-stable gnocchi
• 1/4 teaspoon freshly ground black pepper
• 2 small zucchini, cut crosswise into thirds, then lengthwise into thin slices
• 1 small red onion, thinly sliced
• 3 tablespoons thinly sliced sun-dried tomatoes (oil-packed)
• 2 teaspoons minced garlic
• 1/8 to 1/4 teaspoon crushed red pepper
• 1/4 cup fresh basil, coarsely chopped
• 1 ounce ricotta salata, crumbled
• 4 teaspoons chopped toasted walnuts or pine nuts

Cooking:

1. Cut beef Chuck Arm Steaks lengthwise in half, then crosswise into 1/4-inch thick strips. Set aside.
Cook's Tip: One pound beef Top Sirloin Steaks, cut 3/4 inch thick, may be substituted for beef Chuck Arm Steaks.
2. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add gnocchi; cook 4 to 8 minutes, stirring frequently to brown evenly. Remove from skillet; keep warm.
3. Heat 1 teaspoon oil in same skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 3 minutes or until internal temperature of 145°F as measured by a meat thermometer. Remove from skillet. Repeat with 1 teaspoon oil and remaining beef. Season with black pepper and salt, as desired; keep warm.
4. Heat remaining 1 teaspoon oil in same skillet over medium-high heat until hot. Add zucchini, onion, sun-dried tomatoes, garlic and red pepper; stir-fry 4 to 5 minutes or until vegetables are crisp-tender. Stir in gnocchi, beef and basil; cook and stir about 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 walnuts before serving.
Cook's Tip: Ricotta salata is an Italian pressed, dried and aged sheep's milk cheese with a mild, nutty flavor. One ounce crumbled feta or shredded Parmesan cheese may be substituted.


To toast nuts, place in dry skillet over medium heat. Cook walnuts, stirring frequently, 8 to 10 minutes (pine nuts 3 to 5 minutes) or until fragrant and golden brown.