Served on a bed of spicy arugula, the sirloin in this saute is full of rich, bold flavors from being cooked with red wine, garlic, and mushrooms.
top sirloin beef steak, trimmed and thinly sliced into 2-in.-long pieces
medium onion, thinly sliced
container (10 oz.) sliced mushrooms
dry red wine
cloves garlic, crushed with press
arugula (about 4 oz.)
- In 12-inch skillet, heat oil on medium-high until hot, but not smoking. Sprinkle beef with 1/8 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Add beef to skillet; cook 2 minutes or until browned, stirring occasionally.
- With slotted spoon, transfer beef to medium plate. To same skillet, add onion and 1/3 cup water. Cook 2 minutes, scraping up browned bits. Add mushrooms, tomatoes, and 1/4 teaspoon salt. Cook 3 to 4 minutes or until onion softens.
- To skillet, add red wine and garlic. Cover and cook 5 to 7 minutes or until tomatoes begin to burst, stirring occasionally. Return beef to skillet along with any accumulated juices. Cook 1 minute or until beef is heated through (145 degrees F).
- To serve, divide arugula among serving plates. Top with beef mixture.