Sirloin strips with red potatoes and fresh rosemary are seriously amazing and ready in a flash. The key is precooking potatoes in the microwave to speed the process. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin
Skillet Beef and Potatoes
Skillet Beef and Potatoes
Prep Time
10 min
Cook Time
15 min
Yield
4 servings
Ingredients
- 1-1/2 pounds red potatoes (about 5 medium), halved and cut into 1/4-inch slices
- 1/3 cup water
- 1/2 teaspoon salt
- 1 pound beef top sirloin steak, cut into thin strips
- 1/2 cup chopped onion
- 3 tablespoons olive oil, divided
- 2 teaspoons garlic pepper blend
- 1-1/2 teaspoons minced fresh rosemary
Directions
- Place potatoes, water and salt in a microwave-safe dish; microwave, covered, on high until potatoes are tender, 7-9 minutes. Drain.
- Meanwhile, toss beef with onion, 2 tablespoons oil and pepper blend. Place a large skillet over medium-high heat. Add half of the beef mixture; cook and stir until beef is browned, 1-2 minutes. Remove from pan; repeat with remaining beef mixture.
- In a clean skillet, heat remaining oil over medium-high heat. Add potatoes; cook potatoes until lightly browned, 4-5 minutes, turning occasionally. Stir in beef mixture; heat through. Sprinkle with rosemary.
Nutrition Facts
1-1/2 cups: 320 calories, 16g fat (4g saturated fat), 63mg cholesterol, 487mg sodium, 20g carbohydrate (2g sugars, 2g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 starch.
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