Yield: 4 Servings
Measure | Ingredient |
---|---|
1 pounds | Beef top sirloin steak (boneless), cut 3/4\" thick |
1 large | Red onion |
2 tablespoons | Chopped Italian parsley |
1 tablespoon | Olive oil |
2 \N | Garlic cloves; crushed |
¼ cup | Dry red wine |
½ teaspoon | Pepper |
1½ pounds | New potatoes, steamed |
2 cups | Steamed vegetabled medley* |
*(green beans and sliced yellow bell pepper) 1. Trim fat from beef steak. Cut steak lengthwise in half and then crosswise into ½-inch thick strips. In medium bowl, combine beef, parsley, garlic and pepper; toss to coat. Set aside.
2. Cut onion into ¼-inch thick slices; separate into rings. In large nonstick skillet, heat oil over medium-high heat until hot. Add onion; cook and stir 3 to 5 minutes or until crisp-tender. Remove to serving platter; keep warm.
3. In same skillet, add beef and stir-fry 2 minutes or until outside surface is no longer pink. Place beef on top of onion.
4. Add wine to skillet; cook and stir until browned bits attached to skillet are dissolved and liquid thickens slightly. Pour sauce over beef and onions. Serve with potatoes and vegetables. Makes 4 servings.
Nutrition information per ¼ recipe and ½ cup vegetable medley: 419 calories; 32 g protein; 49 g carbohydrate; 10 g fat; 2.9 g saturated fatty acids; 5⅕ mg iron; 74 mg sodium; 76 mg cholesterol.
* COOKFDN brings you this recipe with permission from: * Texas Beef Council --