Skillet Beef and Potatoes

Sirloin strips with red potatoes and fresh rosemary are seriously amazing and ready in a flash. The key is precooking potatoes in the microwave to speed the process.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs  red potatoes, halved and cut into 1/4-inch slices (about 5 medium)
• 1⁄3 cup water
• 1⁄2 teaspoon salt
• 1  lb  beef  top sirloin steak, cut into thin strips
• 1⁄2 cup  chopped onion
• 3  tablespoons olive oil, divided
• 2  teaspoons  garlic pepper seasoning, blend
• 1 1⁄2 teaspoons  minced fresh rosemary

Directions

1. Place potatoes, water and salt in a microwave-safe dish; microwave, covered, on high until potatoes are tender, 7-9 minutes. Drain.
2. Meanwhile, toss beef with onion, 2 tablespoons oil and pepper blend. Place a large skillet over medium-high heat. Add half of the beef mixture; cook and stir until beef is browned, 1-2 minutes. Remove from pan; repeat with remaining beef mixture.
3. In a clean skillet, heat remaining oil over medium-high heat. Add potatoes; cook potatoes until lightly browned, 4-5 minutes, turning occasionally. Stir in beef mixture; heat through. Sprinkle with rosemary.