boneless beef top sirloin steak, 3/4" inch thick
2 Tbsp. chopped fresh Italian parsley
2 cloves garlic, crushed
1/2 tsp. red 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)
- Trim fat from beef steak.
Cut steak lengthwise in half and then crosswise
into 1/2" thick strips. In medium bowl,
combine beef, parsley, garlic and pepper; toss to
coat. Set aside.
- Cut onion into 1/4
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.
- In same skillet, add beef
and stir fry 2 minutes or until outside is no
longer pink. Place beef on top of onion.
- 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