Steak and Tomato Sauté

Photo by Michelle M.

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

30

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tablespoon(s) vegetable oil

  • 1

    pound(s) top sirloin beef steak, trimmed and thinly sliced into 2-inch-long pieces

  • 1

    medium (6- to 8-ounce) onion, thinly sliced

  • 1

    container(s) (10-ounce) sliced mushrooms

  • 1

    pint(s) grape tomatoes

  • 2/3

    cup(s) dry red wine

  • 2

    clove(s) garlic, crushed with press

  • 6

    cup(s) (about 4 ounces) arugula

Directions

1. In 12-inch skillet, heat oil on medium-high until hot, but not smoking. Sprinkle beef with 1/8 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Add beef to skillet; cook 2 minutes or until browned, stirring occasionally. 2. With slotted spoon, transfer beef to medium plate. To same skillet, add onion and 1/3 cup water. Cook 2 minutes, scraping up browned bits. Add mushrooms, tomatoes, and 1/4 teaspoon salt. Cook 3 to 4 minutes or until onion softens. 3. To skillet, add red wine and garlic. Cover and cook 5 to 7 minutes or until tomatoes begin to burst, stirring occasionally. Return beef to skillet along with any accumulated juices. Cook 1 minute or until beef is heated through (145 degrees F). 4. To serve, divide arugula among serving plates. Top with beef mixture.

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