Beefy Potato Salad with Green Beans
Today’s recipe features our Omaha Steaks Top Sirloins, giving this potato salad a beefy twist. Put together some very simple ingredients to create a big flavor! Delicious!
3 Omaha Steaks Top Sirloin Steaks
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
- 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.
- 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.
- 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.
- 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.
Total Preparation and Cooking Time: Up to 2 hours and 30 minutes
Recipe and photo courtesy of The Beef Checkoff