Beefy Potato Salad with Green Beans

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

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.