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Skillet Beef and Potatoes

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 of Home Test Kitchen, Milwaukee, Wisconsin
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    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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