7 Heart-Conscious Beef Dinners That Keep the Flavor

Ingredients

• 8 oz top sirloin steak, visible fat trimmed
• 10 oz baby potatoes, halved
• 6 oz green beans, trimmed
• 2 tsp olive oil, divided
• 2 cloves garlic, minced
• 1/2 tsp each dried rosemary and thyme
• Black pepper
• 1/2 lemon

Directions

1. Heat oven to 425°F. Toss potatoes with 1 tsp oil, rosemary and pepper; roast 18 minutes.
2. Add green beans with remaining oil and roast 10–12 minutes more.
3. Season steak with garlic, thyme and pepper. Cook in a hot skillet to your preferred doneness, then rest 5 minutes.
4. Slice thinly across the grain and serve with vegetables and lemon.

Ingredients

• 6 oz 96% lean ground beef
• 3/4 cup no-salt-added black beans, rinsed
• 1/2 tsp each chili powder and cumin
• 1/4 tsp smoked paprika
• 4 small corn tortillas
• 1 cup shredded cabbage
• 1 tomato, diced
• 1/4 cup plain nonfat Greek yogurt
• 1/2 lime

Directions

1. Brown beef in a skillet.
2. Add beans and spices; cook until hot, adding a splash of water if needed.
3. Warm tortillas.
4. Fill with beef-bean mixture, cabbage and tomato; finish with lime-yogurt sauce.

Ingredients

• 6 oz 96% lean ground beef
• 3 oz mushrooms, finely chopped
• 1 tsp lower-sodium Worcestershire sauce
• 1/4 tsp garlic powder
• 2 whole-grain buns
• Lettuce and tomato
• 10 oz potato, cut into wedges
• 2 tsp olive oil
• 1/2 tsp smoked paprika

Directions

1. Heat oven to 425°F. Toss potato wedges with oil and paprika; roast 25–30 minutes.
2. Cook mushrooms in a dry skillet until moisture evaporates; cool slightly.
3. Gently mix mushrooms, beef, Worcestershire and garlic powder; form two patties.
4. Cook patties safely through and serve on buns with lettuce, tomato and potato wedges.

Ingredients

• 5 oz 96% lean ground beef
• 4 oz whole-wheat penne
• 4 oz mushrooms, sliced
• 2 cups baby spinach
• 1 cup no-salt-added crushed tomatoes
• 2 cloves garlic
• 1 tsp olive oil
• 1/2 tsp Italian seasoning
• 2 tbsp grated Parmesan

Directions

1. Cook pasta, reserving a little pasta water.
2. Brown beef in oil; add mushrooms and cook until browned.
3. Add garlic, tomatoes and seasoning; simmer 8 minutes.
4. Wilt in spinach, toss with pasta and top with Parmesan.

Ingredients

• 6 oz trimmed top sirloin, thinly sliced
• 2 cups broccoli florets
• 1 bell pepper, sliced
• 1/2 small onion, sliced
• 1 tsp olive or avocado oil
• 1 tbsp reduced-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp honey
• 1 tsp fresh ginger
• 2 cloves garlic
• 1 tsp cornstarch + 2 tbsp water
• 1 1/2 cups cooked brown rice

Directions

1. Whisk soy sauce, vinegar, honey, ginger, garlic and cornstarch slurry.
2. Stir-fry beef briefly in hot oil; remove.
3. Stir-fry vegetables until crisp-tender.
4. Return beef, add sauce and cook until coated; serve over rice.

Ingredients

• 4 oz 96% lean ground beef
• 4 oz 93% lean ground turkey
• 1/4 cup quick oats
• 2 tbsp diced onion
• 1 egg white
• 1 tbsp no-salt-added tomato paste
• 1 tsp lower-sodium Worcestershire sauce
• 1/2 tsp garlic powder
• 8 oz cauliflower
• 6 oz Yukon Gold potato
• 1 tsp olive oil
• 1 clove garlic

Directions

1. Heat oven to 400°F. Mix meats, oats, onion, egg white, tomato paste, Worcestershire and seasoning.
2. Shape into two mini loaves; bake about 25 minutes or until safely cooked through.
3. Boil cauliflower and potato until tender; drain.
4. Mash with olive oil and garlic, adding a splash of hot water or low-fat milk if needed.

Ingredients

• 5 oz 96% lean ground beef
• 1 small sweet potato, diced
• 1 tsp olive oil
• 1/2 tsp each chili powder and cumin
• 1/4 tsp smoked paprika
• 3/4 cup no-salt-added black beans
• 1 cup cooked brown rice
• 1 tomato, chopped
• 1/2 avocado
• 1/2 lime

Directions

1. Heat oven to 425°F. Toss sweet potato with oil and half the spices; roast 20–25 minutes.
2. Brown beef; stir in remaining spices and beans.
3. Divide rice between bowls.
4. Top with sweet potato, beef-bean mixture, tomato and avocado; finish with lime.