Recipe
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. top sirloin steak or top round steak, trimmed, sliced 3/4-inch-thick* | ||
| ½ c. Hy-Vee light Italian salad dressing, divided | ||
| Salt and black pepper, to taste | ||
| 2 large bell peppers, any color, cut into 1/8-inch strips | ||
| 1 medium yellow or white onion, cut into 1/8-inch wedges |
Directions
- Cut beef lengthwise in half, then crosswise into 1/8-inch thick strips. Place beef and 1/3 cup Hy-Vee light Italian dressing in food-safe plastic bag; turn beef to coat. Close bag securely and marinate in refrigerator 30 minutes or up to 2 hours. Reserve remaining dressing for the vegetables.
- Remove beef from marinade; discard marinade.
- Heat large nonstick skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 2 minutes or just until outside surface of beef is no longer pink. (Do not overcook.) Remove meat from skillet onto plate; repeat with remaining beef strips. Season beef with salt and pepper; keep warm. Wipe skillet with paper towel if desired.
- Heat remaining Italian dressing in same skillet until hot. Add bell peppers and onion. Stir-fry 5 to 6 minutes or until vegetables are crisp-tender. Return beef and juices to skillet. Cook and stir 1 to 2 minutes or until heated through.
- *flank steak works well also.
Nutrition facts
Servings
240 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 69mg
- Sodium: 260mg
- Total Carbohydrates: 9g
- Protein: 27g
Recipe Source:
the Beef Checkoff.