Even if you're not all about meat and potatoes, sirloin strips with red potatoes and fresh rosemary are seriously amazing and ready in a flash. The key is precooking the potatoes in a microwave.
—Taste of Home Test Kitchen
Takes: 25 min. • Makes: 4 servings
11/2 lbs. red potatoes (about 5 medium), halved and cut into 1/4-in. slices
1/3 cup water
1/2 tsp. salt
1 lb. beef top sirloin steak, cut into thin strips
1/2 cup chopped onion
3 Tbsp. olive oil, divided
2 tsp. garlic pepper blend
11/2 tsp. minced fresh rosemary
1. Place the potatoes, water and salt in a microwave-safe dish; microwave, covered, on high until the potatoes are tender, 7-9 minutes. Drain.
2. Meanwhile, toss the beef with the onion, 2 Tbsp. of oil and the pepper blend. Place a large skillet over medium-high heat. Add half of the beef mixture; cook and stir until the beef is browned, 1-2 minutes. Remove from pan; repeat browning with remaining beef mixture.
3. In a clean skillet, heat remaining oil over medium-high heat. Add the potatoes; cook until lightly browned, 4-5 minutes, turning occasionally. Stir in beef mixture; heat through. Sprinkle beef and potatoes with rosemary.
11/2 cups: 320 cal., 16g fat (4g sat. fat), 63mg chol., 487mg sod., 20g carb. (2g sugars, 2g fiber), 23g pro. Diabetic exchanges: 3 lean meat, 2 fat, 1 starch.