• 1 pound beef top sirloin, 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

Instructions

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.

Variations
Cook’s Tip: 1 pound beef top round steak, but 3/4 to 1 inch thick or flank steak may be substituted for top sirloin steak. Prepare recipe as directed above.

Cook’s Tip: Four cups leftover cooked potato wedges may be substituted for refrigerated prepared potatoes. Prepare recipe as directed above.

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 mg vitamin B6; 1.4 mcg vitamin B12; 3.1 mg iron; 30.4 mcg selenium; 5.4 mg zinc.

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.

Nutrition information per serving, using beef flank steak: 494 calories; 23 g fat (5 g saturated fat; 8 g monounsaturated fat); 457 mg cholesterol; 388 mg sodium; 43 g carbohydrate; 5.1 g fiber; 3 g protein; 9 mg niacin; 1 mg vitamin B6; 1.4 mcg vitamin B12; 2.9 mg iron; 27.1 mcg selenium; 4.8 mg zinc.

This recipe is an excellent source of fiber, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.

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 mg niacin; 0.9 mg vitamin B6; 1.5 mcg vitamin B12; 3.7 mg iron; 31 mcg selenium; 5.2 mg zinc.

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.