Tex Mex Stir Fry

Tex Mex Stir Fry
Tex Mex Stir Fry

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

Ingredients

  • 1

    TB vegetable oil

  • 1/2

    pound well trimmed sirloin, cut into 2x1/8 inch strips

  • 1

    TB chili powder

  • 1

    tsp ground cumin

  • 1/8

    tsp cayenne pepper

  • 1

    red bell pepper, cut into thin strips

  • 1

    green bell pepper, cut into thin strips

  • 1

    red onion, sliced

  • 2

    ribs celery, sliced

  • 3/4

    cup reduced sodium chicken broth, defatted

  • 2

    TB ketchup

  • 10 oz pkg frozen corn kernels, thawed

  • 1

    cup canned red kidney beans, rinsed and drained

  • 1

    cup halved cherry tomatoes

  • 1/4

    cup chopped fresh cilantro or parsley

Directions

In a large nonstick skillet or wok, heat 2 tsp of the oil until hot but not smoking over medium heat. Add the beef and stir fry until browned, about 3 minutes. Reduce the heat to medium and add the chili powder, cumin, and cayenne. Stir fry until fragrant, about 1 minute. With a slotted spoon, transfer the beef to a plate. Add the remaining 1 tsp oil to the skillet. Add the bell peppers, onion, and celery and stir fry until the onions are slightly softened, 2 - 3 minutes. Add the broth, ketchup, corn, and beans. Bring to a boil, reduce to a simmer, and cook until the vegetables are tender, 2 - 3 minutes. Increase the heat to high, return the beef to the skillet along with the tomatoes and cilantro, and cook until heated through, about 1 minute. 1/4 recipe: 8 fat, 270 calories, 1.4 sat fat, 34 g carb, 20 g protein, 35 mg chol, 377 mg sodium

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: