The mild anise flavor of fennel seed is balanced by the rich-tasting pan gravy and peppers. Serve with egg noodles tossed with parsley and a drizzle of extra-virgin olive oil.

Makes 2 servings

ACTIVE TIME: 35 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

8 ounces sirloin steak, trimmed of fat and cut into 1-inch chunks
1 teaspoon fennel seed, roughly chopped or coarsely ground in a spice mill
1/2 teaspoon kosher salt, divided
1 tablespoon extra-virgin olive oil
1 tablespoon minced garlic
3/4 cup reduced-sodium beef broth, divided (see Tips for Two)
1/4 cup dry red wine
2 bell peppers, cut into 1-inch squares
Freshly ground pepper to taste
1 tablespoon all-purpose flour

1. Rub steak with fennel seed and 1/4 teaspoon salt, turning to coat on all sides. Heat oil in a large skillet over medium-high heat. Add the steak in a single layer and cook, turning once, until browned on the outside and still pink in the middle, 2 to 4 minutes. Transfer to a plate and cover with foil to keep warm.
2. Add garlic to the pan and cook, stirring constantly, until fragrant, about 30 seconds. Add 1/2 cup broth and wine, scraping up any browned bits with a wooden spoon. Add bell peppers, the remaining 1/4 teaspoon salt and pepper; bring to a simmer. Cover, reduce heat to maintain a simmer and cook until the peppers are tender-crisp, 4 to 6 minutes.
3. Whisk the remaining 1/4 cup broth and flour in a small bowl. Add to the pepper mixture, increase heat to medium-high and bring to a simmer, stirring constantly. Return the steak to the pan. Adjust heat to maintain a slow simmer and cook, turning the meat once, about 2 minutes for medium-rare.

NUTRITION INFORMATION: Per serving: 327 calories; 15 g fat (4 g sat, 9 g mono); 55 mg cholesterol; 13 g carbohydrate; 28 g protein; 3 g fiber; 364 mg sodium; 719 mg potassium.

Nutrition bonus: Vitamin C (380% daily value), Vitamin A (70% dv), Zinc (33% dv), Potassium (21% dv).

1 Carbohydrate Serving

Exchanges: 2 vegetable, 3 1/2 lean meat, 1 fat

TIP: Tips for Two: Leftover canned broth keeps for up to 5 days in the refrigerator or up to 3 months in your freezer. Leftover broths in aseptic packages keep for up to 1 week in the refrigerator. Add to soups, sauces and stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them drying out.

I love the colors in this dish, and as a fan of fennel seed, the flavor was excellent.

Anonymous, Madison, CT

Excellent and another winning recipe from EW. Followed directions exactly as printed using two red peppers, one orange and one yellow. Served over egg noodles as suggested with a side salad. The fennel seeds adds beautifully to the dish. Cheers.

Michael, Vancouver, BC

This is so easy and tasty! My boys (8 and 10) also loved it which definitely makes it a repeat dish. I added a little crushed red pepper for some heat as well.

Anonymous, Cromwell, CT