Not sure if I would make this again. Something is a bit off in the spice combination. I used an Adobo chili powder (slightly smoky), which may have been too overpowering for the mix. I also might want to add more/different vegetables.
Spicy Pan-Fried Sirloin Steak with Noodles
Yield: 6 servings (serving size: 3/4 cup beef mixture and about 3/4 cup noodles)
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Amount per serving
- Calories: 383
- Calories from fat: 24%
- Fat: 10.2g
- Saturated fat: 2.9g
- Monounsaturated fat: 4.6g
- Polyunsaturated fat: 1.2g
- Protein: 33.9g
- Carbohydrate: 38.5g
- Fiber: 3g
- Cholesterol: 105mg
- Iron: 6.5mg
- Sodium: 698mg
- Calcium: 53mg
- 2 teaspoons chili powder
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon ground red pepper
- 1 tablespoon olive oil
- 1 (1 3/4-pound) boneless sirloin steak, trimmed and cut into 1/2-inch-thick strips
- 2 cups sliced onion
- 2 cups chopped red bell pepper
- 2 tablespoons all-purpose flour
- 2 garlic cloves, minced
- 2 tablespoons ketchup
- 1 tablespoon tomato paste
- 2 teaspoons fresh lime juice
- 1 (14 1/4-ounce) can low-salt beef broth
- 5 cups cooked medium egg noodles (8 ounces uncooked pasta)
- Combine the first 6 ingredients in a small bowl.
- Heat olive oil in a large nonstick skillet over medium-high heat. Add half of beef; cook for 1 minute on each side. Remove from pan. Repeat procedure with remaining beef; set aside.
- Add onion and bell pepper to pan; sauté for 5 minutes. Stir in chili powder mixture, flour, and garlic, and sauté for 1 minute. Stir in ketchup, tomato paste, juice, and beef broth; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally.
- Return the beef to pan, and cook for 3 minutes or until thoroughly heated. Serve over egg noodles.
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