1 Pound Boneless Beef Top Sirloin Steak, Cut ¾-inch Thick
2 Tablespoons Chopped Fresh Italian Parsley Leaves
2 Cloves Garlic, Minced
½ Teaspoon Ground Black Pepper
1 Large Red Onion
1 Tablespoon Olive Oil
Salt (optional)
¼ Cup Dry Red Wine
1 ½ Pounds New Potatoes, Steamed
Preparation:
Cut Steak In Half Lengthwise And Then Crosswise Into ½-inch Thick Strips. In Medium Bowl, Combine Beef, Parsley, Garlic And Pepper; Toss To Coat. Set Aside.
Cut Onion Into ¼-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.
You can serve with your family and friends.
