Fiesta Pepper Steak

1 Review
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Photography: Randy Mayor; Styling: Jan Gautro
Yield
4 servings (serving size: 1 cup beef mixture and 3/4 cup rice)
January 2003
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 376
  • Caloriesfromfat 19%
  • Fat 8g
  • Satfat 2.3g
  • Monofat 4g
  • Polyfat 0.6g
  • Protein 25.9g
  • Carbohydrate 49.7g
  • Fiber 2.9g
  • Cholesterol 61mg
  • Iron 5.8mg
  • Sodium 211mg
  • Calcium 68mg

How to Make It

Step 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.

Step 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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Ratings & Reviews

laebrown's Review

laebrown
August 24, 2009
I really wanted to like it, but I just had more fun preparing it than eating it. I just found the marinade waaaaay too limey. Sour, acidic, and overpowering, it really should have had some other liquid going in than the lime juice. On the other hand, the family adored it and really loved the lime-cilantro combo. In the right proportions it can be delicious, but something was off on this one. With some tweaking, this has potential to be a huge winner.
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