This hearty, one-skillet dinner features lean sirloin steak that is topped with a mixture of pinto beans, bell pepper and tomato.
1 pound lean boneless top sirloin steak
2 teaspoons ground cumin
1 teaspoon chili powder
1/4 teaspoon ground red pepper
Vegetable cooking spray
1 1/2 cups chopped onion
1 1/4 cups chopped green pepper
2 cloves garlic, minced
1/2 cup canned no-salt-added beef broth, undiluted
3 tablespoons brown sugar
1 (15-ounce) can no-salt-added pinto beans, drained
1 1/2 cups quartered cherry tomatoes
How to Make It
Trim fat from steak; cut steak into 4 pieces. Combine cumin, chili powder, and red pepper. Sprinkle halfof mixture over meat. Coat a nonstick skillet with cooking spray; place over medium heat. Add meat; cook 5 minutes on each side. Remove from skillet; keep warm.
Add onion, green pepper, and garlic to skillet; saute until tender. Add remaining cumin mixture, broth, sugar, and beans. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes, stirring occasionally. Stir in tomato. Arrange meat over bean mixture. Cover and simmer 5 minutes.
Oxmoor House Cooking Light Collection
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