HealthNotes

Beefy Potato Salad with Green Beans

• From: The Beef Checkoff

Ingredients

• 1 lb beef top sirloin, cut 3/4 to 1 inch thick

• 1/2 cup prepared vinaigrette dressing with Parmesan cheese, divided

• 2 Tbs vegetable oil, divided

• 3 cups frozen cut green beans

• 1 package (1-1/4 pound) refrigerated prepared potato wedges

For a delicious but simple weeknight meal, marinade the top sirloin for 30 minutes and have dinner ready in no time.

Directions

• Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine 1/4 cup dressing and beef in medium bowl. Cover and marinate in refrigerator 30 minutes to 2 hours.
• Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until hot. Add green beans; stir-fry 5 minutes. Add remaining 1 tablespoon oil and potatoes; continue stir-frying 4 to 6 minutes or until potatoes and green beans are heated through and starting to brown. Remove from skillet; keep warm.
• Heat same skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet; add to vegetable mixture. Repeat with remaining beef.
• Add remaining 1/4 cup dressing to beef and vegetables; toss to coat thoroughly. Season with salt and pepper, as desired. Serve warm or at room temperature.