Stir-Fried Tri-tip with Radicchio
Although tri-tip is often grilled, the meat’s leanness and stringy muscle structure make it a better candidate for stir-frying. When stir-fried, the meat can absorb the flavors of the other ingredients, rather than drying out from the heat of a grill. When you add the pieces of meat to the hot pan, be sure to distribute them evenly so that they brown nicely and cook uniformly. Cook the meat in batches, if necessary, to avoid overcrowding.
Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Watercress | 1 cup (34g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Radicchio | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tri-tip roast or top sirloin steak, about 1 lb.
- 1 large head radicchio, 8 to 9 oz.
- Kosher salt and freshly ground pepper, to taste
- 2 Tbs. olive oil
- 2 Tbs. unsalted butter
- 1 large shallot, finely chopped
- 1 small bunch watercress or upland cress, tough stems removed
- 1 tsp. white or red wine vinegar