Tex Mex Stir Fry

By Melzie

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

Details

Servings 4
Preparation time 30mins
Cooking time 30mins

Preparation

Step 1

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