Skillet Beef and Potatoes

Wednesday, June 3, 2009

This is an easy, but incredible, dish that goes together in 30 minutes. Microwaving the potatoes before stir-frying them cuts down on your cooking time so you get dinner on the table faster. The beef has great seasoning and no one would guess it's plain old pepper creating such a savory flavor. If you have ever tasted oven-baked potatoes seasoned with rosemary and olive oil; this dish takes that idea and turns it into a meal by adding steak strips. Serve with green beans and French rolls for a hearty dinner.
Servings: 4 servings (If you have big eaters, add 2 more potatoes for a cheap solution to stretch your meal)
Start-to-Finish: 30 minutes
Recipe By: Taste of Home


3 medium potatoes, halved and cut into 1/4-inch slices
1/3 cup water
1/2 tsp salt
1 lb beef sirloin steak, cut into thick strips
1 tsp garlic salt
1 tsp ground pepper
1/2 cup chopped onion
3 TBSP olive oil, divided
1 1/2 tsp fresh rosemary, minced


1. Wash and cut potatoes in half lengthwise and then into 1/4-inch slices.
2. Place potatoes, water and salt in a microwave-safe dish.
3. Cover and microwave on high for 6-10 minutes or until tender; drain. (Drain right away or potatoes will get soggy)
5. Season beef with pepper and garlic salt. (The pepper gives the dish a hot kick, so less pepper = less spicy)
6. In a large skillet, stir-fry beef and onion in 2 TBSP oil for 5 minutes or until beef is no longer pink.
7. Meanwhile, in another skillet, stir-fry potatoes in remaining oil for 5 minutes or until browned.
8. Combine potatoes and beef mixture.
9. Sprinkle in rosemary and serve.