1 lb. flank steak, thin sliced
1 tsp. H-E-B Texas Originals Steak Seasoning
1 Tbsp. Hill Country Fare Canola Oil
1 sweet yellow onion, thin sliced & rings separated
1 bag (16 oz.) H-E-B Sliced Carrot Coins
1 pouch (16 oz.) H-E-B Baked Potato Soup
1/4 c. parsley, chopped
Combine the thin sliced flank steak, steak seasoning, canola oil, and thin sliced onion rings in a bowl; toss to coat.
Heat a large skillet over high heat for 5 minutes. Add the steak and onion mixture to the hot skillet and stir-fry for 4 minutes or until the meat is browned. Add the carrots and baked potato soup and bring the mixture to a boil. Reduce the heat to low and cook for 10 minutes.
Place the smothered beef tips with carrots in a serving dish and garnish with parsley.
No Nutritional Information Available