1 pound boneless beef top sirloin steak, cut 3/4-inch thick
2 tablespoons chopped fresh Italian parsley leaves
2 cloves garlic, minced
1/2 teaspoon pepper
1 large red onion
1 tablespoon olive oil
Salt (optional)
1/4 cup dry red wine
1-1/2 pounds new potatoes, steamed
Cut steak in half lengthwise 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 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 skillet are dissolved and liquid thickens slightly. Pour sauce over beef. Serve with potatoes.
Makes 4 servings.
Nutrition information per serving:
406 calories; 31 g protein; 46 g carbohydrate; 10 g fat; 73 mg sodium; 76 mg cholesterol; 5.3 mg niacin; 0.5 mg vitamin B6; 2.4 mcg vitamin B12; 4.1 mg iron; 6.4 mg zinc.