beef top sirloin boneless, 3/4 inch thick
new potatoes, steamed
Trim fat from beef steak.
Cut steak lengthwise in half and then crosswise into 1/2-inch thick strips.
In a medium bowl, combine beef, parsley, garlic and pepper; toss to coat.
Cut onion into 1/4-inch thick slices; separate into rings.
In a large non stick skillet, heat oil over medium-high heat until hot.
Add onion, then cook and stir 3 to 5 minutes or until crisp-tender.
Remove to serving platter; keep warm.
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.
Add wine to skillet; cook and stir until browned bits attached to surface are dissolved and liquid thickens slightly.
To steam new potatoes, place steamer basket in 1/2 inch of water (water should not touch bottom of basket).
Place 10 to 12 new potatoes (about 1 1/2 pounds) in basket.
Cover tightly and heat to boiling; reduce heat.
Steam 18 to 22 minutes or until tender.