Beefy Potato Salad with Green Beans

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.

  • 30
    min
  • 4
    SERVINGS
  • 491
    Cal
  • 32 g
    Protein

Ingredients & Cooking

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

Cooking:

  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.

  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.

  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.

  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

Butcher Counter

Beefy Potato Salad with Green BeansTop Sirloin Steak Sirloin Primal

A flavorful cut that’s versatile and juicy. Great served as a steak or cut into kabobs.

Lean Beef

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rethink the ranch

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frequently asked questions about beef

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