Mexican Steak Stir-Fry

Name: Mexican Steak Stir-Fry
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 340 grams beef boneless sirloin steak, about 3/4 inch thick; 425 grams can pinto beans, drained, rinsed; 411 grams can no-salt-added whole tomatoes, undrained; 237 milliliters frozen corn; 118 milliliters chopped green bell pepper; 118 milliliters medium onion, chopped; 118 milliliters Old El Thick n Chunky salsa; 473 milliliters medium zucchini, sliced

Mexican Steak Stir-Fry might be a good recipe to expand your main course recipe box. One portion of this dish contains approximately 28g of protein, 5g of fat, and a total of 300 calories. This recipe serves 4. It is a good option if you're following a gluten free and dairy free diet. valentin day will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 25 minutes. A mixture of bell pepper, pinto beans, canned tomatoes, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the zucchini you could follow this main course with the Zucchini Dessert Squares as a dessert. com.

Instructions

Remove fat from beef.

Ingredients you will need

Beef

Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices.

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Grains

Beef

Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat.

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Cooking Spray

Equipment you will use

Frying Pan

Add beef, onion and bell pepper; cook 4 to 5 minutes, stirring frequently, until beef is no longer pink.

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Bell Pepper

Onion

Beef

Stir in all remaining ingredients, breaking up tomatoes. Cook about 5 minutes, stirring occasionally, until zucchini is tender and mixture is hot.

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Tomato

Zucchini

Equipment

Frying Pan

Ingredients

Servings:

340grams

beef boneless sirloin steak, about 3/4 inch thick 425grams

can pinto beans, drained, rinsed 411grams

can no-salt-added whole tomatoes, undrained 237milliliters

frozen corn 118milliliters

chopped green bell pepper 118milliliters

medium onion, chopped 118milliliters

Old El Thick 'n Chunky salsa 473milliliters

medium zucchini, sliced

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. One wine you could try is Goldschmidt Vineyard Alexander Valley Chelsea Merlot. It has 4.8 out of 5 stars and a bottle costs about 20 dollars.