Bistro Beef Steak - 30 Minutes Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Beef top sirloin steak, (boneless), cut 3/4" thick
1 large: Red onion,
2 tbsp: Chopped Italian parsley,
1 tbsp: Olive oil,
2: Garlic cloves, crushed
1/4 cup: Dry red wine,
1/2 tsp: Pepper,
1 1/2 lbs: New potatoes, steamed
2 cup: Steamed vegetabled medley*,
Directions:
*(green beans and 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 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 1/4 recipe and 1/2 cup vegetable medley: 419
calories; 32 g protein; 49 g carbohydrate; 10 g fat; 2.9 g saturated
fatty acids; 5.2 mg iron; 74 mg sodium; 76 mg cholesterol.
* COOKFDN brings you this recipe with permission from: * Texas Beef
Council -- http://www.txbeef.org
Source from luhu.jp
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 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 1/4 recipe and 1/2 cup vegetable medley: 419
calories; 32 g protein; 49 g carbohydrate; 10 g fat; 2.9 g saturated
fatty acids; 5.2 mg iron; 74 mg sodium; 76 mg cholesterol.
* COOKFDN brings you this recipe with permission from: * Texas Beef
Council -- http://www.txbeef.org
Source from luhu.jp