Ingredients

Total preparation and cooking time about 35 minutes

1 1/4 pounds boneless beef top sirloin beef steak, cut 3/4-inch-thick
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons olive oil
2 medium carrots, cut into 1/4-inch thick slices
2 small onions, each cut lengthwise into 8 wedges
8 ounces cremini or button mushrooms, quartered
1/4 cup dry white wine (or water, or beef bouillon)
16-ounce can small white beans, rinsed, drained
14 1/2-ounce can diced tomatoes with garlic and onion, undrained

Directions

Cut beef steak into 3/4-inch pieces. In large nonstick skillet, heat 1 tablespoon oil over medium-high heat until hot. Stir-fry beef in 2 batches, 1 to 2 minutes each, or until outside is no longer pink. Remove from skillet. Season with salt and pepper.

In same skillet, heat 1 1/2 teaspoons oil over medium heat until hot. Add carrots and onions. Stir-fry 5 minutes or until crisp-tender. Stir in mushrooms and wine. Continue stir-frying 5 minutes. Stir in beans and tomatoes. Continue cooking 3 minutes.

Return beef to skillet. Cook 2 minutes or until just heated through. (Do not overcook.) Makes 4 servings.

Nutritional information per serving (about 2 cups): 384 cal., 35 g pro., 32 g carbo., 12 g fat, 878 mg sodium, 76 mg chol.