12 ounces cooked (leftover) beef steak, cut into 3/4-inch cubes
1 teaspoon salt, divided
1 teaspoon rubbed sage, divided
1/2 teaspoon dried rosemary leaves, divided
3 cups diced carrots (1/2 inch), about 1 pound
3 cups diced parsnips (1/2 inch), about 1 pound
1-1/2 cups diced yellow onion, about 1 medium onion
1/4 teaspoon pepper
1/4 cup water
1 tablespoon olive oil
Combine beef steak, 1/2 teaspoon salt, 1/2 teaspoon sage and 1/4 teaspoon rosemary in medium bowl. Set aside.
Combine carrots, parsnips, onion, remaining 1/2 teaspoon salt, remaining 1/2 teaspoon sage, remaining 1/4 teaspoon rosemary and pepper in large bowl; toss to coat vegetables. Preheat 12-inch cast-iron pan until hot. Add vegetable mixture and water. Cover tightly and cook 10 to 12 minutes or until vegetables are crisp-tender and water has almost evaporated, stirring once. Stir in oil; cook, uncovered, 8 to 10 minutes or until vegetables are tender and begin to brown, stirring occasionally.
Add steak to vegetable mixture. Cook 5 minutes or until steak is heated through, stirring occasionally, adding 1 to 2 tablespoons water, if needed to avoid sticking.
Nutrition information per serving: 325 calories; 9 g fat (2 g saturated fat; 5 g monounsaturated fat); 70 mg cholesterol; 715 mg sodium; 33 g carbohydrate; 8.8 g fiber; 29 g protein; 9.2 mg niacin; 0.9 mg vitamin B6; 1.5 mcg vitamin B12; 2.8 mg iron; 32.7 mcg selenium; 5.8 mg zinc; 111.1 mg choline.