MEXICAN STEAK STIR-FRY

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Mexican Steak Stir-Fry image

A hearty beef and bean dinner can be on your table in less than 30 minutes. Found this recipe on bettycrocker.com & wanted to keep track of it. I plan to serve this with rice.

Provided by Heydarl

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

3/4 lb boneless sirloin steak, about 3/4 inch thick
1 medium onion, chopped
1/2 cup green bell pepper, chopped
1 cup corn kernel, frozen
1/2 cup salsa
1 medium zucchini, sliced (2 cups)
1 (15 ounce) can pinto beans, drained, rinsed
1 (14 1/2 ounce) can whole tomatoes, undrained

Steps:

  • Remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8 inch slices.
  • Spray 12 inch nonstick skillet with cooking spray; heat over medium-high heat. Add beef, onion and bell pepper; cook 4 to 5 minutes, stirring frequently, until beef is no longer pink.
  • Stir in all remaining ingredients, breaking up tomatoes. Cook about 5 minutes, stirring occasionally, until zucchini is tender and mixture is hot.

Nutrition Facts : Calories 457.7, Fat 14.5, SaturatedFat 5.5, Cholesterol 76.5, Sodium 261.9, Carbohydrate 47.8, Fiber 13.5, Sugar 6.7, Protein 36.8

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