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