Tex-Mex Stir-fry

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

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.