Ingredients
1 1/4 pounds boneless beef top sirloin steak, cut 3/4-inch cubes
1 Tbsp 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 of cremini or button mushrooms, quartered
1/4 cup dry white wine
16-ounce can small white beans (such as Great Northern, navy, or cannellini), rinsed, drained 1/2 jar jar Rosie's Roasted Garlic Sauce
Instructions
1. In a large skillet, heat 1 tbsp of olive oil over medium high heat. Stir-fry the beef cubes in two batches, 1 to 2 minutes each, or until the outside is no longer pink. Remove from skillet and season with salt and pepper.
2. In the same skillet, heat 1 1/2 tsp of olive oil over medium heat until hot. Add carrots. Stir-fry for 3 minutesm then add the onions and stir-fry 5 to 8 minutes more, until crisp-tender. Stir in mushrooms and wine. Continue stir-frying 5 minutes. Stir in beans and Rosie's Roasted Garlic Sauce. Continue cooking 3 more minutes.
3. Return the cooked beef to the skillet. Cook 2 minutes more until just heated through.