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Tex-Mex Pepper Steak

Yield 4 servings.
total time: 14 minutes


  • 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

Nutrition 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

How to Make It

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

  2. 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.

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

  4. 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.

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

Cooking Light 5-Ingredient 15-Minute Cookbook