Quickly stir-fried strips of tender beef steak are served atop sautéed onions and drizzled with a simple red wine pan sauce. If you like mushrooms and bell peppers, sauté some with the onion for added flavor, color and texture. Complete this simple, yet elegant dish with steamed red potatoes.

Bistro Beef Steak

1 pound boneless beef top sirloin steak, cut 3/4-inch thick
2 tablespoons chopped fresh Italian parsley leaves
2 cloves garlic, minced
1/2 teaspoon ground black pepper
1 large red onion
1 tablespoon olive oil
Salt (optional)
1/4 cup dry red wine
1 1/2 pounds new potatoes, steamed

1. Cut steak in half lengthwise and then crosswise into 1/2-inch thick strips. In medium bowl, combine beef, parsley, garlic and pepper; toss to coat. Set aside.
2. Cut onion into 1/4-inch thick slices; separate into rings. In large nonstick skillet, heat oil over medium-high heat until hot. Add onion; cook and stir 3 to 5 minutes or until crisp-tender. Remove to serving platter; keep warm.
3. In same skillet, add beef and stir-fry 2 minutes or until outside surface is no longer pink. Season with salt, if desired. Place beef on top of onion.
4. Add wine to skillet; cook and stir until browned bits attached to skillet are dissolved and liquid thickens slightly. Pour sauce over beef. Serve with potatoes.

Makes 4 servings.