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Beefy Potato Salad with Green Beans
- 2 hrsMarinade Time
Prep time: 20 min
Cook time: 10 min
Featured Omaha Steaks Product
- 3 Omaha Steaks Top Sirloin Steaks
- 1/2 cup prepared vinaigrette dressing with Parmesan cheese, divided
- 2 tablespoons vegetable oil, divided
- 3 cups frozen cut green beans
- 1 package (1-1/4 pound) refrigerated prepared potato wedges
- Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine 1/4 cup dressing and beef in medium bowl. Cover and marinate in refrigerator 30 minutes to 2 hours.
- Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until hot. Add green beans; stir-fry 5 minutes. Add remaining 1 tablespoon oil and potatoes; continue stir-frying 4 to 6 minutes or until potatoes and green beans are heated through and starting to brown. Remove from skillet; keep warm.
- Heat same skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet; add to vegetable mixture. Repeat with remaining beef.
- Add remaining 1/4 cup dressing to beef and vegetables; toss to coat thoroughly. Season with salt and pepper, as desired. Serve warm or at room temperature.
Recipe and Photo courtesy of The Beef Checkoff
Savings shown over aggregated single item base price. Prices shown are available on consumer orders only. Maximum order quantity may apply. Photos are exemplary of product advertised.
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