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
14 1/2-ounce can diced tomatoes with garlic and onion, undrained

1 In a large skillet, heat 1 Tbsp 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 teaspoons olive oil over medium heat until hot. Add carrots, stir-fry for 3 minutes, then add the onions and stir-fry 5-8 minutes more, until crisp-tender. Stir in mushrooms and wine. Continue stir-frying 5 minutes. Stir in beans and tomatoes. Continue cooking 3 more minutes.

3 Return the cooked beef to the skillet. Cook 2 minutes more until just heated through.

Serves four.