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Cook’s Tip: Four cups leftover cooked potato wedges may be substituted for refrigerated prepared potatoes. Prepare recipe as directed above. | |  |
| | | | This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, selenium and zinc, and a good source of iron.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, selenium and zinc, and a good source of iron. | |  |
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Beefy Potato Salad with Green Beans
25 to 30 minutes
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Ingredients: |
| 1 |
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pound beef top sirloin or top round steak, cut 3/4 to 1 inch thick or flank steak |
| 1/2 |
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cup prepared vinaigrette dressing with Parmesan cheese, divided |
| 2 |
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tablespoons vegetable oil, divided |
| 3 |
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cups frozen cut green beans |
| 1 |
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package (1-1/4 pound) refrigerated prepared potato wedges |
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Instructions: |
| 1. |
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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. |
| 2. |
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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. |
| 3. |
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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. |
| 4. |
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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. |
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| Makes 4 servings. |
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| | | | | Nutrition information per serving, using beef top sirloin steak: 491 calories; 22 g fat (4 g saturated fat; 7 g monounsaturated fat); 53 mg cholesterol; 394 mg sodium; 43 g carbohydrate; 5.1 g fiber; 32 g protein; 9.6 mg niacin; 1.0 mg vitamin B6; 1.4 mcg vitamin B12; 3.1 mg iron; 30.4 mcg selenium; 5.4 mg zinc.
Nutrition information per serving, using beef top round steak: 493 calories; 22 g fat (4 g saturated fat; 7 g monounsaturated fat); 65 mg cholesterol; 375 mg sodium; 43 g carbohydrate; 5.1 g fiber; 33 g protein; 7.0 mg niacin; 0.9 mg vitamin B6; 1.5 mcg vitamin B12; 3.7 mg iron; 31.0 mcg selenium; 5.2 mg zinc.
Nutrition information per serving, using beef flank steak: 494 calories; 23g fat (5 g saturated fat; 8 g monounsaturated fat); 457 mg cholesterol; 388 mg sodium; 43 g carbohydrate; 5.1 g fiber; 30 g protein; 9.0 mg niacin; 1.0 mg vitamin B6; 1.4 mcg vitamin B12; 2.9 mg iron; 27.1 mcg selenium; 4.8 mg zinc. |
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