Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 1 pound beef top sirloin steak

  3. 1 1/2 tsp. lemon pepper

  4. 2 cloves garlic, peeled and minced

  5. 4 tsp. olive oil, divided

  6. 1 small onion, peeled and thinly sliced

  7. 15 ounce container German potato salad

  8. 1 cup cherry tomatoes, halved

  9. 1 cup frozen, thawed green peas

  10. 1/2 cup sour cream

  11. 2 tsp. dried basil

  12. 1/2 tsp. salt

  13. 1/4 tsp. pepper

Instructions Jump to Ingredients ↑

  1. Cut steak in half lengthwise. Cut crosswise into 1/8 inch thick strips. Stir together lemon pepper and garlic in a small bowl. Add steak strips and toss to coat. Heat 2 tsp. oil in a large skillet over medium high heat. Add beef in batches and brown well, stirring frequently. Reserve browned steak strips in a large bowl. Add remaining 2 tsp. oil to the skillet and reduce heat to medium. Add onion and cook 5 to 8 minutes until tender, stirring occasionally. Stir in the German potato salad, reserved steak strips, cherry tomatoes, peas, sour cream, basil, salt and pepper. Cook about 3 to 5 minutes, stirring frequently, until heated through. Serve hot.


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