Stir-fried Beef Sirloin with Chili Sauce and Creamy Garlic Potatoes


1 pound lean, boneless sirloin steak
1/8 teaspoon salt
1/8 teaspoon pepper
vegetable cooking spray

Chili Sauce

1/2 cup peeled, chopped tomato
2 tablespoons chopped carrot
2 tablespoons chopped onion
1 small clove garlic, minced
1/8 teaspoon salt
1/8 teaspoon crushed red pepper

Garlic Potato

3 medium baking potatoes, peeled and cut into 1/4-inch slices (about 1 pound)
1 tablespoon margarine
2 cloves garlic, minced
2 tablespoons all-purpose flour
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup skim milk
1/4 cup (1 ounce) shredded reduced-sodium Swiss cheese
vegetable cooking spray


  1. Combine all chili sauce ingredients in a saucepan. Stir well and bring to a boil. Cover, reduce heat, and simmer 20 minutes, stirring occasionally. Place mixture in container of an electric blender. Cover and process until smooth. Keep warm and set aside.
  2. Cook sliced potatoes in boiling water 3 minutes or until crisp-tender. Drain and set aside.
  3. Melt margarine in saucepan over medium heat. Add garlic, and saute 2 minutes.
  4. Add flour, salt, and pepper. Cook 1 minute, stirring constantly with a wire whisk. Gradually add milk, stirring constantly. Cook an additional 5 minutes or until thickened and bubbly, stirring constantly.
  5. Add cheese and cook just until cheese melts, stirring constantly.
  6. Arrange half of potatoes in a 1-quart baking dish coated with cooking spray. Top with half of sauce. Repeat with remaining potatoes and sauce. Cover and bake at 350°F for 30 minutes or until potatoes are tender.
  7. Trim fat from steak; partially freeze steak. Slice steak diagonally across grain into thin strips; sprinkle with salt and pepper.
  8. Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add steak, and stir-fry 4 minutes or to desired degree of doneness.
  9. Serve immediately with chili sauce and garlic potatoes.

Makes 4 servings.

Source: Cooking Light magazine