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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 428.7
  • Total Fat: 14.1 g
  • Cholesterol: 101.8 mg
  • Sodium: 702.2 mg
  • Total Carbs: 36.5 g
  • Dietary Fiber: 9.0 g
  • Protein: 41.5 g

View full nutritional breakdown of Tex-Mex Stir-fry calories by ingredient
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Tex-Mex Stir-fry

Submitted by: G9FIRE

Introduction

This is great with flour or corn tortillas served on the side. The fresh cilantro is a key ingredient; don't leave it out! This is great with flour or corn tortillas served on the side. The fresh cilantro is a key ingredient; don't leave it out!
Number of Servings: 4

Ingredients

    1 tbsp vegetable oil
    1 lb well-trimmed sirloin cut into 1-by-1/4 inch strips
    1.5 - 2 tbsp chili powder
    2 tsp ground cumin
    1/4 tsp cayenne pepper
    1 red bell pepper, cut into thin strips
    1 green bell pepper, cut into thin strips
    1 red onion, sliced
    3/4 cup reduced sodium chicken broth
    2 tbsp ketchup
    10 oz package frozen corn kernels, thawed
    1 cup canned red kidney beans, rinsed and drained
    1 can diced tomatoes or 1 c. halved cherry tomatoes
    1/4 cup chopped fresh cilantro

Directions

In a large skillet or wok, heat 2 teaspoons 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 teaspoon oil to the skillet. Add the bell peppers and onion and stir-fry until the onions are slightly softened, 2-3 minutes. Add the broth, kethcup, corn and beans. Bring to a boil, reduce to a simmer, and cook until the vegetables are tender about 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.

Number of Servings: 4

Recipe submitted by SparkPeople user G9FIRE.






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