Fiesta Pepper Steak

Fiesta Pepper SteakRecipe
Photography: Randy Mayor; Styling: Jan Gautro


4 servings (serving size: 1 cup beef mixture and 3/4 cup rice)

Recipe from

Cooking Light

Nutritional Information

Calories 376
Caloriesfromfat 19 %
Fat 8 g
Satfat 2.3 g
Monofat 4 g
Polyfat 0.6 g
Protein 25.9 g
Carbohydrate 49.7 g
Fiber 2.9 g
Cholesterol 61 mg
Iron 5.8 mg
Sodium 211 mg
Calcium 68 mg


1/2 cup fresh lime juice (about 6 limes)
3 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh or 1 teaspoon dried oregano
2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 garlic cloves, chopped
2 (10-ounce) boneless sirloin steaks, trimmed and cut into 1/4-inch strips
2 teaspoons olive oil
2 cups sliced onion
1 cup yellow bell pepper strips
1 cup red bell pepper strips
3 cups hot cooked long-grain rice


Combine the first 7 ingredients in a large zip-top plastic bag; add steak strips to bag. Seal and marinate in refrigerator 1 hour, turning bag occasionally. Remove steak from bag, reserving marinade.

Heat oil in a large nonstick skillet over medium-high heat. Add steak; cook 5 minutes, stirring frequently. Add reserved marinade, onion, and bell peppers; cook 6 minutes or until liquid almost evaporates. Serve over rice.