Yield: 4 Servings
|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|
|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 --