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Bistro Beef Steak 30 Minutes


1 lb 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 lb new potatoes, steamed
2 cup 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 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 --


Servings: 4



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