Pan-Seared Beef Bavette with Chili-Maple Sauce

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junio 15, 2015

Bistros serve up fancy foods fast at affordable prices. Bring the bistro home with this pan-seared steak featuring Bottom Sirloin – it tastes like a million but won’t break the bank. Pan-searing is a technique that’s perfect for last-minute entertaining, requiring little effort and time to prepare and cook.
[timer length=10]10 Minutes[/timer]

  • Prep: 10 mins
  • Cook: 10 mins
  • 10 mins

    10 mins

    20 mins

  • Productos: 4 Servings


1 ½ lb (750 g) Beef Bottom Sirloin Steaks

¾ tsp (4 mL) Chinese five spice powder

Salt and pepper

2 tsp (10 mL) EACH butter and vegetable oil

1 tbsp (15 mL) Asian chili-garlic sauce

¼ cup (50 mL) maple syrup

1 ½ cup (375 mL) sodium-reduced chicken broth

1 tsp (5 mL) cornstarch

2 green onions, thinly sliced


Season steaks all over with Chinese five spice powder and salt and pepper to taste.

Heat butter and oil over medium-high heat in large stainless steel or cast iron skillet. Add steaks. Sear and cook until golden brown for 6 to 12 minutes, turning at least twice, for medium-rare doneness 145˚F (63˚C). Remove steaks and set aside.

Return skillet to medium-high heat. Add broth, maple syrup and chili-garlic sauce; bring to boil, scraping up any browned bits from bottom of pan. Meanwhile, mix cornstarch with 2 tsp (10 mL) water.; whisk into sauce and cook until thickened, about 2 minutes. Stir in green onions. Serve drizzled over steaks.

Iron (30% DV), zinc (112% DV), niacin (62% DV), 18% DV vitamin D, 15% DV sodium.


Información nutricional

Proteínas39 g
Grasas Totales9 g
Total Carbohydrates16 g