| | Mexican Steak Stir Fry 3/4 pound of beef boneless sirloin, cut into 1 x 1/2 inch pieces
1 medium onion, chopped
1 small green bell pepper, chopped
1 clove garlic, finely chopped
1 cup of frozen whole kernel corn
1/2 cup of salsa*
1 medium zucchini, sliced
One 15 to 16 ounce can of pinto beans, rinsed & drained
One 14 1/2 ounce can of no salt added whole tomatoes, undrained |
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Spray a 12 inch nonstick skillet with nonstick cooking spray, heat over medium high heat. Cook the beef, onion, bell pepper and garlic in skillet 4 to 5 minutes, stirring frequently, until the beef is no longer pink. Stir in the remaining ingredients, breaking up the tomatoes. cook about 5 minutes, stirring occasionally, until the zucchini is tender and mixture is hot. Serve over hot cooked rice if desired. *Note - Select the heat level you prefer by choosing mild, medium or hot salsa! Makes 4 servings Mexican Steak Stir Fry 2
1 whole round steak
2 cans of Red Gold diced tomatoes and chilies
1 can of beef broth
1 medium zucchini
1/2 head of cabbage
2 yellow squash
1 medium onion
1/4 cup of cooking oil
While partially frozen, slice steak into thin strips. Then stir fry and set aside. Cut vegetables and stir fry. When vegetables are done add steak, 2 cans of diced tomatoes and chilies and the can of beef broth. Continue to stir until all is mixed and hot. Serve with rice or noodles or just serve as stir fry. |
