Home

1 lb boneless beef top sirloin steak, 3/4" thick
2 tbsp chopped fresh Italian parsley
2 cloves garlic, crushed
1/2 tsp pepper
1 large red onion
1 Tbsp olive oil
1/4 cup dry red wine
1 1/2 lb new potatoes, steamed
2 cups steamed vegetable medley (green beans & sliced yellow bell pepper)

1. Trim fat from beef steak. Cut steak lengthwise in half and then crosswise into 1/2 inch thick strips. In medium bowl, combine beef, parsley, garlic and pepper; toss to coat. Set aside.

2. Cut onion into 1/4 inch thick slices; separate into rings. In large nonstick skilley, 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 vegetables. YIELD: 4 servings

Nutritional Information:
Calories: 419
Protein: 32g
Carbs: 49g
Fat: 10g