Weight Loss Surgery Kitchen

Kitchen > Beef > Tex-Mex Pepper Steak

Tex-Mex Pepper Steak

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

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 acorss 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.

Each serving is 1 cup of rice and 1/4 of meat mixture. Per serving: 437 calories, 11g fat, 22g protein, 61g carbohydrate, 4g fiber.

Weight loss surgery patients who are sensitive or intolerant of rice can enjoy the meat mixture without rice for a filling meal.