Fiesta Pepper Steak
1/2 cup fresh lime juice (about 6 limes)
3 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh or 1 teaspoon dried oregano
2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 garlic cloves, chopped
2 (10-ounce) boneless sirloin steaks, trimmed and cut into 1/4-inch strips
2 teaspoons olive oil
2 cups sliced onion
1 cup yellow bell pepper strips
1 cup red bell pepper strips
3 cups hot cooked long-grain rice
Combine the first 7 ingredients in a large zip-top plastic bag; add steak strips to bag. Seal and marinate in refrigerator 1 hour, turning bag occasionally. Remove steak from bag, reserving marinade.
Heat oil in a large nonstick skillet over medium-high heat. Add steak; cook 5 minutes, stirring frequently. Add reserved marinade, onion, and bell peppers; cook 6 minutes or until liquid almost evaporates. Serve over rice.
Yield: 4 servings (serving size: 1 cup beef mixture and 3/4 cup rice)
NUTRITION PER SERVINGCALORIES 376(19% from fat); FAT 8g (sat 2.3g,mono 4g,poly 0.6g); PROTEIN 25.9g; CHOLESTEROL 61mg; CALCIUM 68mg; SODIUM 211mg; FIBER 2.9g; IRON 5.8mg; CARBOHYDRATE 49.7g
8 WW PPS
Cooking Light, JANUARY 2003
Leave a Reply