Rating: 5 stars
1 Ratings
  • 5 star values: 1
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total time: 14 minutes

Recipe by Oxmoor House January 1999


Recipe Summary test

4 servings.


Ingredient Checklist


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

  • 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.

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

  • 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.

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


Cooking Light 5-Ingredient 15-Minute Cookbook

Nutrition Facts

437 calories; calories from fat 22%; fat 10.9g; saturated fat 4.2g; protein 22.4g; carbohydrates 61.6g; fiber 3.7g; cholesterol 45mg; sodium 478mg.