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| Mexican Beef Stir-Fry |
Diet Type: Low Fat
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Cooking Time: Under 30 minutes
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Ingredients:
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1 pound top round steak |
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2 tablespoons olive oil |
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1 teaspoon Cumin |
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1 teaspoon oregano |
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2 tablespoons chopped cilantro |
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2 cloves garlic, minced |
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1 red bell pepper, cut into thin strips |
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1 medium sweet onion, cut into thin wedges |
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1-2 jalapeno peppers, cut into slivers |
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3 cups romaine lettuce, sliced crosswise into 1/4 |
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Directions:
Cut steak into 1/8" thick strips. Combine oil, Cumin, oregano, cilantro and garlic; reserve half. Heat half the seasoned oil in a large nonstick frying pan or wok over medium-high heat until hot. Add red pepper, onion and jalapeno pepper; stir-fry 2-3 minutes or until crisp-tender. Remove and reserve. In same pan stir-fry beef strips (half at a time) in reserved oil 1-2 minutes. Return vegetables to pan and heat through. Serve mixture over a bed of romain lettuce.
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Servings: 4
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Author: Polly Pitchford, Full Spectrum Health™
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Nutrition Facts
Serving Size: 1
Servings per Recipe: 4
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| Amount Per Serving |
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Calories 216
Calories from Fat 88
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% Daily Value*
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| | Total Fat 10g | 15% | | | Saturated Fat 2g | 10% | | | Mono Fat 6g | | | | Cholesterol 59mg | 20% | | | Sodium 37mg | 2% | | | Total Carbs 7g | 2% | | | Dietary Fiber 2g | 9% | | | Protein 25g | | | | Iron | 23% | | | Calcium | 4% | | | Vitamin C | 80% | | | Vitamin E | 6% | | | Vitamin A | 30% | | | Vitamin B-12 | 30% | | | Vitamin B-6 | 20% | | | Pantothenic acid | 4% | | | Niacin | 15% | | | Riboflavin | 12% | | | Thiamin | 7% | | | Folate | 20% | | | Selenium | 40% | | | Manganese | 20% | | | Copper | 10% | | | Zinc | 21% | | | Potassium | 14% | | | Phosphorus | 19% | | | Magnesium | 8% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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