Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services
|Serving Size||1¼ cup|
|Total Fat||8 g|
|Saturated Fat||2 g|
Ingredients and Preparation TOP
|Sirloin steak||1½ pounds |
|Vegetable oil||2 teaspoons |
|Garlic, minced||1 clove|
|Vinegar||1 teaspoon |
|Salt||1/8 teaspoon |
|Pepper||1/8 teaspoon |
|Large onions, sliced||2|
|Large tomato, sliced||1|
|Boiled potatoes, diced||3 cups|
Trim fat off beef before cooking.
- Trim fat from steak and cut into small, thin pieces.
- In a large skillet, heat oil and sauté garlic until garlic is golden. Add steak, vinegar, salt, and pepper.
- Cook for 6 minutes, stirring beef until brown.
- Add onion and tomato. Cook until onion is transparent. Serve with boiled potatoes and white rice.