Ingredients for Beef With Garlic Potatoes
- 1/2 cup beef broth
- 2 tablespoons ketchup
- 1 tablespoon Dijon mustard
- 1 tablespoon cornstarch
- 1.5 lbs Yukon Gold potatoes
- 1/2 teaspoon garlic salt
- 1/4 teaspoon black pepper
- 1 cup green beans
- 1 cup baby carrots
- 0 frozen pearl onions
- 0 canola oil
- 1 lb sirloin tip steak
- nonstick cooking spray, as needed
- 1/2 medium onion
- 1/4 cup water
- 1 tablespoon olive oil
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How to Make Beef With Garlic Potatoes
- Preheat oven to 400°F (200°C).
- Coat a large baking sheet with nonstick cooking spray.
- Cut 1.5 lbs potatoes into 1/2-inch wedges.
- Place potatoes on the prepared baking sheet. Sprinkle with 1/4 teaspoon garlic salt and 1/8 teaspoon black pepper.
- Roast for 20 minutes, or until tender.
- While potatoes are roasting, prepare the vegetables:
- Trim 1 cup green beans and cut into 2-inch pieces.
- Cut 1 cup carrots into quarters lengthwise.
- Chop 1/2 medium onion.
- In a large skillet, combine green beans, carrots, and onion. Add 1/4 cup water.
- Cover and cook over medium-high heat for 5 minutes.
- Remove the lid and cook until the water evaporates.
- Remove vegetables from skillet and set aside, keeping warm.
- In the same skillet, add 1 tablespoon olive oil and heat over medium-high heat.
- Season 1 lb beef sirloin with the remaining 1/4 teaspoon garlic salt and 1/8 teaspoon black pepper.
- Add sirloin to the skillet and cook for 3-4 minutes per side, or until desired doneness.
- In a small bowl, whisk together 1/2 cup beef broth, 2 tablespoons ketchup, 1 tablespoon Dijon mustard, and 1 tablespoon cornstarch until smooth.
- Pour the broth mixture into the skillet with the beef.
- Bring to a boil and cook for 1 minute, or until the sauce has thickened.
- Stir in the cooked vegetables.
- Add the roasted potatoes to the skillet and gently toss to coat.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
26g
Fat
31g
Carbs
9g
