Beef with Garlic Potatoes

Recipe submitted by: Amy Pickett
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This recipe includes beef cubes, green beans, carrots, and specially seasoned roasted potatoes.

Prep Time:
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1 cup beef broth
2 tablespoons ketchup
1 tablespoon Dijon mustard
1 tablespoon cornstarch
3/4 pound small Yukon Gold potatoes
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
1/2 pound green beans
1 1/2 cups baby carrots
1 cup frozen pearl onions, thawed
1 tablespoon canola oil
1 pound sirloin tip (about 1 inch thick), cut into 2-inch pieces


  1. Heat oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray; set aside. Whisk broth, ketchup, mustard and cornstarch; set aside. Cut potatoes into 1/2-inch wedges; place on prepared baking sheet and sprinkle with 1/4 teaspoon of the garlic salt and 1/8 teaspoon of the black pepper. Bake at 400 degrees F for 20 minutes or until tender. Remove from oven and set aside.
  2. Trim beans and cut into 2-inch pieces; cut carrots in quarters lengthwise. Place in a large skillet; add onions and 1/4 cup water. Cover; cook on medium-high heat for 5 minutes. Remove lid and cook until water is gone. Remove vegetables and keep warm.
  3. Add oil to skillet and heat over medium-high heat. Sprinkle sirloin with remaining 1/4 teaspoon garlic salt and 1/8 teaspoon black pepper and add to skillet. Cook for 3 to 4 minutes. Pour broth mixture into skillet; boil for 1 minute or until thickened. Stir in vegetables. Add potatoes to skillet and gently toss to coat.
  4. Servings Per Recipe: 4; Amount Per Serving: cal.(kcal): 335, Fat, total(g): 9, chol.(mg): 68, sat. fat(g): 2, carb.(g): 35, fiber(g): 5, pro.(g): 29, sodium(mg): 762, Percent Daily Values are based on a 2,000 calorie diet.

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