1 pound boneless beef top sirloin steak, cut 3/4-inch thick
1 tablespoons parsley (or 2 TB fresh parsley
2 cloves garlic, minced
1/2 teaspoon ground black pepper
1 large red onion
1 tablespoon extra virgin olive oil
1/4 cup dry red wine
1 lb new potatoes, steamed

1. 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.
2. Cut onion into 1/4-inch thick slices; separate into rings & slice in half. In large nonstick skillet, heat oil over medium-high heat until hot. Add onion; cook and stir 3 to 5 minutes. Remove from skillet & keep warm.
3. In same skillet, add beef and stir-fry 5 minutes or until outside surface is no longer pink. Place beef on top of onion.
4. 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.

Number of Servings: 1

Recipe submitted by SparkPeople user JAPIENING.

 

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