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The Honolulu Advertiser
Posted on: Wednesday, February 12, 2003

Quick and Easy: Fiesta Pepper Steak

Associated Press

A feature on "simple suppers" in Cooking Light magazine offers insights into smart use of skillets for sauteing, stir-frying and deglazing.

Either a nonstick or a heavy skillet will work well for this low-fat dish.

  • 1/2 cup fresh lime juice (about 6 limes)
  • 3 tablespoons chopped fresh cilantro
  • 1 tablespoon chopped fresh or 1 teaspoon dried oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 4 garlic cloves, chopped
  • Two 10-ounce boneless sirloin steaks, trimmed and cut into ¥-inch strips
  • 2 teaspoons olive oil
  • 2 cups sliced onion
  • 1 cup yellow bell pepper strips
  • 1 cup red bell pepper strips
  • 3 cups hot cooked long-grain rice

Combine lime juice, cilantro, oregano, cumin, black pepper, salt and garlic in a large zip-top plastic bag; add steak strips to bag. Seal and marinate in refrigerator 1 hour, turning bag occasionally. Remove steak from bag, reserving marinade.

Heat oil in a large nonstick skillet over medium-high heat. Add steak; cook 5 minutes, stirring frequently. Add reserved marinade, onion and bell peppers; cook 6 minutes or until liquid almost evaporates. Serve over rice.

Makes 4 servings (each serving 1 cup beef mixture and 3/4 cup rice).

Nutrition information per serving: 376 cal., 8 g total fat (2.3 g saturated fat), 25.9 g pro., 49.7 g carbo., 2.9 g fiber, 61 mg chol., 211 mg sodium.