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    Mexican Steak Stir-Fry


    Source of Recipe


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    List of Ingredients




    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

    Recipe



    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.

 

 

 


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