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Steak Provencal

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SERVES: 6

COOK TIME: 15 Min

Our easy version of Steak Provencal is inspired by a classic recipe from Provence, France. This fresh-tasting, aromatic beefy stew will add pizzazz to your humdrum weeknight dinner line-up.

What You'll Need

1 tablespoon canola oil
1 pound boneless beef top sirloin steak, cut into 1-inch chunks
1 large onion, chopped
3 garlic cloves, minced
1/2 teaspoon black pepper
3 yellow squash, cut into 1-inch chunks
1 (15-ounce) can Great Northern beans, rinsed and drained
1 (14-1/2-ounce) can diced tomatoes
2 tablespoons fresh chopped basil
2 cups loosely packed fresh spinach leaves, trimmed

What to Do

In a soup pot, heat the oil over high heat. Add the steak, onion, garlic, and pepper. Saute 6 to 8 minutes, or until steak and onions are browned, stirring frequently.
Add yellow squash, reduce heat to medium, and cook 3 to 4 minutes, or until squash is tender. Add beans, tomatoes, and basil; mix well. Cook 3 to 4 more minutes, or until heated through.
Just before serving, stir in spinach and cook 2 to 3 minutes, or until spinach wilts.