1 1/2mediumred bell peppersseeded, de-ribbed and cut into thin strips
1 1/2mediumonionscut into thin wedges
3jalapeno peppersthinly sliced (optional)
3cupscooked brown rice
Instructions
Cut steak into 1/8 inch-thick strips.
In a small bowl or cup, combine oil, salt and pepper, cumin, oregano and garlic; reserve half.
Heat half of the seasoned oil in large non-stick skillet over medium-high heat; add bell pepper, onion and jalapeño peppers; stir-fry for 2 to 3 minutes or until tender-crisp. Remove from skillet and set aside.
In the same skillet, stir-fry beef strips (half at a time) in remaining oil for 1 to 2 minutes. Return vegetables to skillet and heat through.
Serve beef mixture over brown rice.
Notes
NUTRITION: 395 Calories (kcal); 20g Total Fat; (45% calories from fat); 25g Protein; 3g Fiber; 28g Carbohydrate; 58mg Cholesterol; 83mg Sodium. Food Exchanges: 1 1/2 Grain (Starch); 3 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.SERVING SUGGESTION: A big green salad.VEGETARIAN: Substitute a can or two of drained black beans for the beef—add toward the end of cooking time and heat through.