Tex-Mex Pepper Steak

Oxmoor House
total time: 14 minutes
4 servings.


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2 regular-size bags boil-in-bag rice
3/4 pound flank steak
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon salt
Cooking spray
1 (16-ounce) package frozen pepper stir-fry
1 (14 1/2-ounce) can Mexican-style tomatoes, undrained


Prepare rice according to package directions, omitting salt and fat, to make 4 cups cooked rice.

While rice cooks, slice steak in half lengthwise; slice each half diagonally across grain into 1/4-inch-thick slices. Combine chili powder, cumin, and salt in a zip-top plastic bag; add meat. Seal bag, and shake until meat is well coated.

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add meat; stir-fry 4 minutes or until browned.

Remove meat from skillet, and set aside; wipe drippings from skillet with a paper towel. Coat skillet with cooking spray; place over medium heat until hot. Add pepper stir-fry; stir-fry 2 minutes or just until tender. Add tomatoes; bring to a boil. Cook 2 minutes, stirring occasionally. Return meat to skillet; cook until thoroughly heated. Remove skillet from heat.

Place 1 cup rice on each of 4 plates; top evenly with meat mixture.

Created date

August 2009

Nutritional Information

Calories 437
Caloriesfromfat 22 %
Fat 10.9 g
Satfat 4.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 22.4 g
Carbohydrate 61.6 g
Fiber 3.7 g
Cholesterol 45 mg
Iron 0.0 mg
Sodium 478 mg
Calcium 0.0 mg