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Spinach-Artichoke Cubed Steak with Rice Salad
Recipes
Spinach-Artichoke Cubed Steak with Rice Salad
4 servings
25 minutes total

Ingredients

  • 1 ¼ lb beef cubed steaks
  • 1 cup Deli artichoke and spinach dip, divided
  • 1 cup Italian panko breadcrumbs
  • ½ cup grape tomatoes, halved
  • 3 tablespoons canola oil
  • ½ cup reduced-fat milk
  • 1 (8.5-oz) package precooked rice and quinoa blend
  • 1 (7.5-oz) package true bleu salad kit

Steps

    1. Coat beef evenly with ½ cup spinach dip. Dredge meat through panko; press with fingertips to evenly coat (wash hands). Halve tomatoes.
    2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan; add beef and cook 3–4 minutes on each side or until browned and 160°F. Remove beef from pan and drain on paper towel.
    3. Remove remaining oil from pan and reduce heat to low. Pour milk and remaining ½ cup dip into pan; simmer 2–3 minutes, stirring often, or until hot and sauce thickens.
    4. Microwave rice following package instructions. Combine salad greens (3 cups) and kit ingredients (nuts, cheese, raisins, and dressing) in large bowl; toss with rice and tomatoes. Slice beef into bite-size strips and place on top of rice mixture; top with sauce. Serve.

Amount per ¼ recipe serving: Calories 790, Total Fat 46g, Sat Fat 10g, Trans Fat 0g, Chol 100mg, Sodium 1070mg, Total Carb 50g, Fiber 3g, Sugars 10g, Protein 41g, Calc 20%, Vitamin A 35%, Vitamin C 6%, Iron 25%