Fiesta Pepper Steak

Photography: Randy Mayor; Styling: Jan Gautro

Yield: 4 servings (serving size: 1 cup beef mixture and 3/4 cup rice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 376
  • Calories from fat: 19%
  • Fat: 8g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 0.6g
  • Protein: 25.9g
  • Carbohydrate: 49.7g
  • Fiber: 2.9g
  • Cholesterol: 61mg
  • Iron: 5.8mg
  • Sodium: 211mg
  • Calcium: 68mg


  • 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


  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.
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