HOT & SPICY BEEF WITH VEGETABLES

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Hot & Spicy Beef With Vegetables image

From a Reynolds Foil cookbook. 2 sheets (12x18-inches each) Reynolds Wrap® Release® Non-Stick Foil

Provided by looneytunesfan

Categories     Steak

Time 30m

Yield 2 serving(s)

Number Of Ingredients 7

1/2 lb boneless beef top sirloin steak, cubed
1 medium zucchini, sliced 1/4 inch thick
1 medium red bell pepper, sliced in thin strips
1 (8 3/4 ounce) can whole kernel corn, drained
1/3 cup beef gravy
1 1/2 teaspoons hot spice blend, divided (McCormick 1-Step Seasoning TexMex spice blend)
1/2 teaspoon salt

Steps:

  • PREHEAT oven to 450°F or grill to medium-high.
  • CENTER one-half of steak cubes on each sheet of Reynolds Wrap Release Non-Stick Foil with non-stick (dull) side toward food; sprinkle with 1/2 teaspoon Sante Fe seasoning. Arrange zucchini, red pepper and corn on top of steak. Combine gravy, remaining seasoning and salt; drizzle over beef and vegetables.
  • BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
  • BAKE 18 to 20 minutes on a cookie sheet in oven OR GRILL 10 to 12 minutes in covered grill.

Nutrition Facts : Calories 413.7, Fat 20.9, SaturatedFat 8, Cholesterol 77.1, Sodium 1286.9, Carbohydrate 32.8, Fiber 5, Sugar 7.4, Protein 28.2

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