Beef With Garlic Potatoes |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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We loved this recipe- it was easy to make and tasted so good- very satisfying! Ingredients:
1 cup beef broth |
2 tablespoons ketchup |
1 tablespoon dijon mustard |
1 tablespoon cornstarch |
3/4 lb small yukon gold potato |
1/2 teaspoon garlic salt |
1/4 teaspoon black pepper |
1/2 lb green beans |
1 1/2 cups baby carrots |
1 cup frozen pearl onions, thawed |
1 tablespoon canola oil |
1 lb sirloin tip steak, cut into 2-inch pieces (about 1 inch thick) |
Directions:
1. Heat oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray; set aside. Whisk broth, ketchup, mustard and cornstarch; set aside. Cut potatoes into 1/2-inch wedges; place on prepared baking sheet and sprinkle with 1/4 teaspoon of the garlic salt and 1/8 teaspoon of the black pepper. Bake at 400 degrees F for 20 minutes or until tender. Remove from oven and set aside.
2. Trim beans and cut into 2-inch pieces; cut carrots in quarters lengthwise. Place in a large skillet; add onions and 1/4 cup water. Cover; cook on medium-high heat for 5 minutes. Remove lid and cook until water is gone. Remove vegetables and keep warm.
3. Add oil to skillet and heat over medium-high heat. Sprinkle sirloin with remaining 1/4 teaspoon garlic salt and 1/8 teaspoon black pepper and add to skillet. Cook for 3 to 4 minutes. Pour broth mixture into skillet; boil for 1 minute or until thickened. Stir in vegetables. Add potatoes to skillet and gently toss to coat.
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