Healthy Recipe of the Week

Mexican Steak Stir-Fry

Low Cal/Low Fat/High Fiber

Prep: 15 Min; Cook 10 Min

4 Servings

3/4- pound beef boneless Sirloin

1 medium onion, chopped (1/2 cup)
1 small green bell pepper, chopped (1/2 cup)

1 clove garlic, finely chopped

1 cup frozen whole kernel corn

1/2 salsa

1 medium zucchini, sliced (2 cups)

1 can (15to 16 ounces) pinto beans, rinsed and drained

1 can (14 1/2 ounces) whole tomatoes, undrained

Remove fat from beef. Cut beef into 1/4 x 1/2-inch strips.

Spray 12-inch nonstick skillet or wok with cooking spray; heat over medium-high heat. Add beef, onion, bell pepper and garlic; stir fry 4 to 5 minutes or until beef is brown.

Stir in remaining ingredients, breaking up tomatoes. Cook about 5 minutes, stirring occasionally, until zucchini is tender and mixture is hot.

1 Serving: Calories 240 (Calories from Fat 25); Fat 3 g (Saturated 1g); Cholesterol 40 mg; Sodium 390 mg; Carbohydrates 38 g (Dietary Fiber 10g); Protein 25 g %of Daily Value: Vitamin A 12%; Vitamin C 46%; Calcium 10%, Iron 26%