Samba Steak Stir-Fry
Total Recipe Time: 25 to 30 minutes, makes 4 servings
- 1 pound round tip steaks, cut 1/8 to 1/4 inch thick
- Pico de Gallo (recipe follows)
- 3 teaspoons vegetable oil, divided
- 1-1/2 cups thinly sliced bell pepper, any color
- 1/2 medium white onion, cut into 1/2-inch wedges
- 1 medium jalapeño pepper, thinly sliced
- 8 small whole wheat tortillas (about 6-inch diameter), warmed
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1-1/2 teaspoons ground chipotle chile pepper
Pico de Gallo: Combine ¾ cup chopped tomatoes, ¼ cup chopped white onion, 3 tablespoons chopped fresh cilantro, 2 teaspoons minced jalapeño pepper, 1 tablespoon fresh lime juice in medium bowl. Season with salt, as desired.
- Prepare Pico de Gallo. Cover and refrigerate until ready to use.
- Stack beef steaks; cut lengthwise in half and then crosswise into 1-inch wide strips. Combine beef and rub ingredients in large bowl; toss to coat evenly.
- Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add bell pepper, onion and jalapeño; stir-fry 5 to 8 minutes or until vegetables are crisp-tender. Remove from skillet; keep warm.
- Heat 1 teaspoon oil in same skillet until hot. Add half of beef; stir-fry 1 to 2 minutes or until outside surface is no longer pink. (Do not overcook.) Remove from skillet; keep warm. Repeat with remaining 1 teaspoon oil and beef.
- Return all beef and vegetables to skillet. Season with salt, as desired. Serve beef mixture in tortillas; top with Pico de Gallo.
Cook's Tip: A twelve-inch cast iron pan may be substituted for large nonstick skillet. Cooking times will remain the same.
Nutrition information per serving: 510 calories; 14 g fat (4 g saturated fat; 3 g monounsaturated fat); 75 mg cholesterol; 686 mg sodium; 61 g carbohydrate; 9.8 g fiber; 37 g protein; 4.8 mg niacin; 0.5 mg vitamin B6; 1.3 mcg vitamin B12; 6.1 mg iron; 26.9 mcg selenium; 4.2 mg zinc; 95.8 mg choline.This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of choline.
Ranchero Beef and Rice Skillet
Total Recipe Time: 20 minutes, makes 4 servings
- 1 pound ground beef
- 1 medium red or green bell pepper, cut into 1/2-inch pieces
- 1 large garlic clove, minced
- 1 tablespoon chili powder
- 1/2 teaspoon salt
- 3 cups cooked rice, cooled
- 1 cup frozen peas, thawed
- 3/4 cup salsa
- Heat large nonstick skillet over medium heat until hot. Add ground beef, bell pepper and garlic over medium heat 8 to 10 minutes, breaking beef up into 3/4-inch crumbles. Remove drippings. Season with chili powder and salt.
- Add rice to skillet; mix well. Continue cooking 2 minutes or until rice is hot; stir occasionally. Stir in peas and salsa; heat through.
Nutrition information per serving, using 80% lean ground beef: 448 calories; 16 g fat (6 g saturated fat; 7 g monounsaturated fat); 76 mg cholesterol; 763 mg sodium; 45 g carbohydrate; 5.5 g fiber; 30 g protein; 10.6 mg niacin; 0.7 mg vitamin B6; 2.4 mcg vitamin B12; 4.9 mg iron; 28.4 mcg selenium; 6.5 mg zinc; 90.7 mg choline.This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of choline