Post by marlaoh on Dec 9, 2004 6:42:33 GMT -6
Mexican Steak Stir-Fry
3/4 pound beef boneless sirloin
1 medium onion -- chopped (1/2 cup)
1 small green bell pepper -- chopped (1/2 cup)
1 clove garlic -- finely chopped
1 cup frozen whole kernel corn
1/2 cup salsa
1 medium zucchini -- sliced (2 cups)
1 (15-ounce) can pinto beans -- (15 to 16 ounces), rinsed and
drained
1 (14 1/2-ounce) can whole tomatoes -- undrained
Remove fat from beef. Cut beef into 1/4 × 1/2-inch strips. (Beef is
easier to cut if partially frozen, about 1 1/2 hours.)
Spray 12-inch nonstick skillet or wok with cooking spray; heat over
medium-high heat. Add beef, onion, bell pepper and garlic; stir-fry 4 to
5 minutes or until beef is brown.
Stir in remaining ingredients, breaking up tomatoes. Cook about 5
minutes, stirring occasionally, until zucchini is tender and mixture is
hot. Yield: 4 servings.
3/4 pound beef boneless sirloin
1 medium onion -- chopped (1/2 cup)
1 small green bell pepper -- chopped (1/2 cup)
1 clove garlic -- finely chopped
1 cup frozen whole kernel corn
1/2 cup salsa
1 medium zucchini -- sliced (2 cups)
1 (15-ounce) can pinto beans -- (15 to 16 ounces), rinsed and
drained
1 (14 1/2-ounce) can whole tomatoes -- undrained
Remove fat from beef. Cut beef into 1/4 × 1/2-inch strips. (Beef is
easier to cut if partially frozen, about 1 1/2 hours.)
Spray 12-inch nonstick skillet or wok with cooking spray; heat over
medium-high heat. Add beef, onion, bell pepper and garlic; stir-fry 4 to
5 minutes or until beef is brown.
Stir in remaining ingredients, breaking up tomatoes. Cook about 5
minutes, stirring occasionally, until zucchini is tender and mixture is
hot. Yield: 4 servings.