Bistro Beef Steak

By Reen

Ingredients

• l lb. boneless beef top silroin steak, cut 3/4-inch thick
• 2 Tbsp. chopped fresh Italian parsley
• 2 cloves garlic, crushed
• 1/2 tsp. pepper
• 1 large red onion
• 1 Tbsp. olive oil
• 1/4 cup dry red wine
• 1 1/2 lbs. new potatoes, steamed
• 2 cups steamed vegetable medley (green beans, sliced yellow bell pepper)

Details

Servings 4

Preparation

Step 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.

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 3-5 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. 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 potatoes and vegetables.
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419 Calories; 32 g protein, 49 g carbs, 10 g fat (3 g saturated fat) 5.2 mg iron, 74 mg sodium, 76 mg cholestrol