Beefy Potato Salad with Green Beans

Name: Beefy Potato Salad with Green Beans
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Top Sirloin Steak; vinaigrette dressing with Parmesan cheese; vegetable oil; frozen green beans; refrigerated potato wedges

Whether you're with family or entertaining friends, this arranged salad is sure to be a hit. Tender beef with potatoes, green beans and Parmesan cheese is quick to make.

Cook Time: 30 Minutes

Servings: 4

Ingredients: 5

Cook Mode

Ingredients

1 pound beef Top Sirloin Steak boneless, cut 3/4 to 1 inch thick
1/2 cup prepared vinaigrette dressing with Parmesan cheese, divided
2 tablespoons vegetable oil, divided
3 cups frozen cut green beans
1 package (1-1/4 pound) refrigerated prepared potato wedges

Preparation

Step 1

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.
Step 2

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.
Step 3

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.
Step 4

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.

Nutrition Information

491 Calories

0 %*

4g SAT FAT

0 %DV**

32g PROTEIN

0 %DV

3.1 mg IRON

0 %DV

5.4 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 491 Calories; 198 Calories from fat; 22g Total Fat (4 g Saturated Fat; 7 g Monounsaturated Fat;) 53 mg Cholesterol; 394 mg Sodium; 43 g Total Carbohydrate; 5.1 g Dietary Fiber; 32 g Protein; 3.1 mg Iron; 9.6 mg NE Niacin; 1 mg Vitamin B₆; 1.4 mcg Vitamin B₁₂; 5.4 mg Zinc; 30.4 mcg Selenium.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, and Iron.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.