Oklahoma Dietetic Association - Oklahoma Beef Industry Council Recipe of the month March 2003

Honey-Dijon Beef & Potato Stir-Fry
Preparation & Cooking Time: 30 minutes
Servings: 4

1 pound beef round tip steaks
cut 1/8 to 1/4 inch thick
3 cups (3/4 pound) frozen French-fried potatoes
1/4 teaspoon salt
1 red onion, cut into thin wedges
1 red or green bell pepper, cut into thin strips
1/3 cup prepared honey-Dijon barbecue sauce

OBC Recipe March 2003: Honey-Dijon Beef & Potato Stir-Fry

Cooking instructions:

Stack beef steaks; cut lengthwise in half, then crosswise into 1-inch wide strips.
Place potatoes in microwave-safe dish. Microwave on HIGH 1 to 2 minutes or until defrosted.
Heat large nonstick skillet over medium-high heat until hot. Add potatoes; stir-fry 10 minutes or until lightly browned and crisp. Remove from skillet; keep warm.
Spray same skillet with cooking spray. Heat over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 minute or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef. Season with salt.
Add onion and bell pepper to skillet; stir-fry 5 minutes or until crisp-tender. Return beef to skillet. Stir in barbecue sauce; heat through. Spoon over potatoes.

Cook's Tip: Any prepared barbecue sauce may be substituted for honey-Dijon barbecue sauce.

Nutrition Information per serving:: 351 calories; 27 g protein; 32 g carbohydrate; 12 g fat; 599 mg sodium; 69 mg cholesterol; 5 mg niacin; 1 mg vitamin B6; 3 mcg vitamin B12; 4 mg iron; 6 mg zinc.