Bistro beef steak - 30 minutes

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 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 --

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