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Fiesta Pepper Steak

Photography: Randy Mayor; Styling: Jan Gautro
Yield 4 servings (serving size: 1 cup beef mixture and 3/4 cup rice)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.