simple beef & potato skillet
If you love Sirloin Steak and Southwest flavors, you'll love this simple beef and potato skillet. Perfect for Sunday brunch! Yummy recipe from the 2013 National Beef Cookoff winning recipes in the Real-Worldly, Real Simple Beef and Potato Recipes category.
- 1 boneless beef top sirloin stea, cut 1 inch thick (about 1 pound)
- 6 olive oil, divided
- 3 cups cubed yellow potatoes (1/2- inch pieces)
- 16 ounce container refrigerated salsa
- 1 red bell pepper, cut into 1/2-inch pieces
- 1 teaspoon garlic salt
- 1 cup frozen whole kernel corn, thawed
- 1 fresh Californian Avocado, peeled, cut into 1/2-inch pieces
- 1/2 cup light (50% less fat) sour cream
- 1/2 cup fresh chopped cilantro
1. Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
2. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with 1 teaspoon oil and remaining beef. Remove from skillet; keep warm.
3. Heat remaining 4 teaspoons oil in same skillet over medium-high heat until hot. Add potatoes. Cook 7 to 8 minutes or until browned and crisp-tender, stirring occasionally. Carefully stir in salsa, red pepper and garlic salt. Reduce heat to medium-low. Cook, covered, 10 minutes, stirring occasionally. Return beef to skillet. Add corn; cook 2 minutes. Remove from heat.
4. Stir in avocado. Serve with sour cream and cilantro.
Nutrition information per serving: 388 calories; 17 g fat (5 g saturated fat; 5 g monounsaturated fat); 78 mg cholesterol; 778 mg sodium; 29 g carbohydrate; 6.0 g fiber; 31 g protein; 10.4 mg niacin; 1.1 mg vitamin B6; 1.5 mcg vitamin B12; 3.1 mg iron; 32.2 mcg selenium; 5.7 mg zinc; 134.1 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of iron.