Bistro Beef Steak
Yield
2 servingsPrep
15 minCook
10 minReady
25 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beef, sirloin steak
boneless, and cut 3/4 inch thick |
|
| 2 | tablespoons |
italian parsley
chopped |
|
| 2 | cloves |
garlic
crushed |
|
| ½ | teaspoon |
black pepper
|
|
| 1 | large |
red onion
|
|
| 1 | tablespoon |
olive oil
|
|
| 1 | x |
salt
optional |
*
|
| ¼ | cup |
red wine
dry |
*
|
| 1 ½ | pounds |
new potatoes
steamed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beef, sirloin steak
boneless, and cut 3/4 inch thick |
|
| 3E+1 | ml |
italian parsley
chopped |
|
| 2 | cloves |
garlic
crushed |
|
| 2.5 | ml |
black pepper
|
|
| 1 | large |
red onion
|
|
| 15 | ml |
olive oil
|
|
| 1 | x |
salt
optional |
*
|
| 59 | ml |
red wine
dry |
*
|
| 680.4 | g |
new potatoes
steamed |
|
Directions
Trim fat from beef steak.
Cut steak lengthwise in half and then crosswise into ½-inch thick strips.
In a medium bowl, combine beef, parsley, garlic and pepper; toss to coat.
Set aside.
Cut onion into ¼ inch thick slices; separate into rings.
In a large nonstick skillet, heat oil over medium-high heat until hot.
Add onion, then 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 surface is no longer pink.
Season with salt, if desired.
Place beef on top of onion.
Add wine to skillet; cook and stir until browned bits attached to surface are dissolved and liquid thickens slightly.
Pour sauce over beef.
Serve with potatoes.
