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By: Tiffany D.
| Description: | ||
| Time: | 25 min (15 min to prepare, 10 min to cook) | |
| Meal type: | Dinner | |
| Ethnicity: | ||
| Number of Servings: | 4 | |
| Ingredients: | ||
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1 cup beef broth 2 tbsp ketchup 1 tbsp dijon mustard 1 tbsp cornstarch 3/4 lb small yukon gold potatoes 1/2 tsp garlic salt 1/4 tsp black pepper 1/2 lb green beans 1 1/2 cup baby carrots 1 cup frozen pearl onions, thawed 1 tbsp canola oil 1 lb sirloin tip, cut into 2-inch pieces |
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| Directions: | ||
| 1. Heat oven to 400. 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 tsp of the garlic salt and 1/8 tsp of the black pepper. Bake at 400 for 20 min 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 min. Remove lid and cook until water is gone. Remove veggies and keep warm. 3. Add oil to skillet and heat over medium-high heat. Sprinkle sirloin with remaining 1/4 tsp garlic salt and 1/8 tsp black pepper and add to skillet. Cook for 3 to 4 min. Pour broth mixture into skillet; boil for 1 min or until thickened. Stir in veggies. Add potatoes to skillet and gently toss to coat. |
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| Notes: | ||
| 335 cal, 9g fat (2g sat), 29g protein, 35g carb, 5g... | ||
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