Beef Sirlon Steak with Kale

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 368.5
  • Total Fat: 14.7 g
  • Cholesterol: 107.1 mg
  • Sodium: 688.1 mg
  • Total Carbs: 20.9 g
  • Dietary Fiber: 3.2 g
  • Protein: 37.3 g

View full nutritional breakdown of Beef Sirlon Steak with Kale calories by ingredient


Original Campbell's recipe calls for baby Spinach. I wanted to punch it up with Kale! Original Campbell's recipe calls for baby Spinach. I wanted to punch it up with Kale!
Number of Servings: 4


    2 tablespoons olive oil
    1lb boneless beef sirloin steak
    large onion, sliced (about 1 cup)
    1 small red pepper (about 1/2 cup)
    3 cloves garlic, minced
    1 can Campbells condensed cream of mushroom soup (98% fat free)
    1/2 cup water
    1-1.5 tablespoons balsamic vinegar (depending on taste)
    1 teaspoon dried rosemary, crushed
    7 ounces (200 grams) kale

    side of hot mashed potatoes or brown rice!!!


Be sure to season the meat to taste and season the soup mix to taste. I used sea salt, seasoned pepper and red pepper flake.


Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the beef and cook until well browned on both sides. Remove the beef from the skillet. Pour off any fat.
Heat the remaining oil in the skillet. Add the onion and pepper and cook for 1 minute, stirring occasionally. Add the garlic and cook until the vegetables are tender-crisp, stirring often.
Stir the soup, water, vinegar and rosemary in the skillet and heat to a boil. Return the beef to the skillet. Reduce the heat to medium. Stir in the spinach. Cover and cook the beef for 2 minutes for medium or until desired doneness. Serve the beef and vegetable mixture with the potatoes.

Serving Size: makes 4 - 4oz servings