1 pound lean boneless top sirloin steak
Vegetable cooking spray
2 gloves garlic, minced
¼ teaspoon salt
½ cup sliced green pepper
½ cup sliced sweet red pepper
1 medium onion, cut into thin wedges
1 (6 ounce) can no slat added tomato paste
1 ½ teaspoons dried basil
2 cups water
2/3 cup quick cooking grits, uncooked
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
2 egg whites
1/4 cup grated parmesan cheese
- Trim fat from steak; slice steak in half lengthwise. Slice halves into ¼ inch wide strips. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add meat, and cook 3 minutes or until browned on all sides, stirring often. Add garlic, and sauté 30 seconds. Transfer meat mixture to a bowl; sprinkle with salt and set aside.
- Coat skillet with cooking spray, and place over medium-high heat until hot. Add peppers and onion;’ sauté 5 minutes or until crisp-tender. Add tomato paste, basil, and meat mixture; stir well. Transfer to an 11 x 7 x 1 ½ inch baking dish coated with cooking spray.
- Bring water to a boil in a saucepan. Add grits; cover, reduce heat, and simmer 5 minutes or until thickened, stirring often. Remove from heat, stir in mozzarella.
- Beat egg whites at high speed on an electric mixer until stiff peaks form. Stir one-fourth of beaten egg whites into grits mixture. Fold remaining egg whites into grits mixture. Spread grits mixture over meat mixture; sprinkle with parmesan cheese. Back at 350 degrees for 35 minutes or until puffed and golden. Let stand 10 minutes before serving. Makes 4 servings.
Amount per serving