Trim fat from beef steak. Cut steak lengthwise in half and then crosswise into 1/2 inch thick strips. In medium bowl combine beef, parsley, garlic and pepper, toss to coat. Set aside.

Cut onion into 1/4 inch thick slices, seperate into rings. In large nonstick skillet, heat oil over medium-high heat until hot. Add onion; cook and stir 3 to 5 minutes or until crisp-tender. Remove to serving platter; keep warm.

In same skillet, add beef and stir-fry 2 minutes or until outside surface is no longer pink. Place beef on top of onion.

Add wine to skillet; cook and stir until browned bits attached to skillet are dissolved and liquid thickens slightly. Pour sauce over beef and onions. Serve with vegetables.