Saturday, August 8, 2009

Mexican Steak Stir Fry

This recipe is very versatile-you can serve it over rice,
warm some whole wheat tortillas and make fajitas, spoon
it over a bed of greens, etc.

FLEX POINTS = 5 PER SERVING (according to the source I got it from. My
points finder doesn't go this high)

* Exported from MasterCook *

MEXICAN STEAK STIR-FRY

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Steak Stir-Fry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound sirloin steak -- trimmed -- boneless
1 medium chopped onion
1 small chopped green bell pepper
1 clove minced garlic
1 cup frozen corn kernels
1/2 cup salsa
1 medium zucchini -- sliced
1 15 oz. can pinto beans -- drained and rinsed
1 14.5 oz. can canned tomatoes -- undrained

1. Remove fat from beef. Cut beef into 1/4 x 1/2 inch strips.

2. Spray 12 inch nonstick skillet or wok with nonstick 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.

3. Stir in remaining ingredients, breaking up tomatoes. Cook about 5
minutes, stirring occasionally, until zucchini is tender and mixture is
hot.

Source:
"lowfatgoodcooking@yahoogroups.com"
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Per Serving (excluding unknown items): 625 Calories; 14g Fat (19.0%
calories
from fat); 42g Protein; 88g Carbohydrate; 30g Dietary Fiber; 53mg
Cholesterol; 351mg Sodium. Exchanges: 5 Grain(Starch); 3 1/2 Lean
Meat; 2
Vegetable; 1 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


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