Bistro Beef Steak



1 lb. 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)

  1. 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.
  2. 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.
  3. In same skillet, add beef and stir fry 2 minutes or until outside 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.
1 Serving: calories 420 total fat 10 g cholesterol 75 mg sodium 75 mg

Serves 4