Categories: Steak

Ingredients

• FOR THE STEAK AND POTATOES
• 3 tablespoons olive oil, divided
• 1 large yellow onion, sliced
• salt and fresh ground pepper, to taste
• 3 garlic cloves, chopped
• 8-ounces sliced mushrooms
• 1-pound sirloin steak, cut into 4-inch long strips
• ⅓-cup water
• 6 yukon gold potatoes, cut into cubes
• 4 large carrots, cut into rough chunks
• salt and fresh ground pepper, to taste
• FOR THE SAUCE
• juice of 1 lemon
• juice of 1 lime
• 3 tablespoons fresh orange juice
• 1 teaspoon chili powder, or to taste
• 1 tablespoon dried oregano leaves
• 1/2 tablespoon ground cumin, or to taste
• 3 tablespoons lite, low sodium soy sauce
• fresh chopped parsley, for garnish.

Directions

1. In a large skillet heat 2 tablespoons olive oil.

2. Add onions and season with salt and pepper; cook over medium-high heat, stirring frequently, for 1 to 2 minutes, or until they begin to soften.

3. Add garlic and cook for 30 seconds.

4. Stir in mushrooms and continue to cook for 3 minutes, or until veggies are tender.

5. Remove onion mixture from skillet.

6. Return skillet to heat and add remaining olive oil.

7. Add steak strips and cook until browned on all sides; about 2 minutes.

8. Remove steak strips from skillet.

9. Add water to the skillet and stir in potatoes and carrots.

10. Season with salt and pepper.

11. Bring to a boil.

12. Reduce to a simmer, cover skillet with a lid and let cook for 12 to 15 minutes, or until vegetables are tender.

13. In the meantime prepare the sauce.

14. Combine all ingredients in a small mixing bowl and whisk until thoroughly combined.

15. Remove lid from skillet.

16. Add in steak and onion mixture.

17. Stir in the prepared sauce and continue to cook for 4 minutes, or until heated through.

18. Remove from heat.

19. Garnish with fresh parsley and serve.

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