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Mexican Steak Stir-Fry

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By Betty Crocker Kitchens
Updated Sep 9, 2010
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A hearty beef and bean dinner can be on your table in less than 30 minutes. Olé!

Mexican Steak Stir-Fry

  • Prep Time 25 min
  • Total 25 min
  • Servings 4
  • Ingredients 8
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Ingredients

  • 3/4-pound beef boneless sirloin steak, about 3/4 inch thick
  • 1 medium onion, chopped (1/2 cup)
  • 1/2 cup chopped green bell pepper
  • 1 cup frozen corn
  • 1/2 cup thick & chunky salsa
  • 1 medium zucchini, sliced (2 cups)
  • 1 can (15 oz) pinto beans, drained, rinsed
  • 1 can (14 1/2 ounces) no-salt-added whole tomatoes, undrained

Instructions

  • Step 
    1
    Remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices.
  • Step 
    2
    Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add beef, onion and bell pepper; cook 4 to 5 minutes, stirring frequently, until beef is no longer pink.
  • Step 
    3
    Stir in all remaining ingredients, breaking up tomatoes. Cook about 5 minutes, stirring occasionally, until zucchini is tender and mixture is hot.

Nutrition

295 Calories
4g Total Fat
29g Protein
49g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
295
Calories from Fat
35
Total Fat
4g
0%
Saturated Fat
1g
0%
Cholesterol
45mg
0%
Sodium
300mg
0%
Total Carbohydrate
49g
0%
Dietary Fiber
13g
0%
Protein
29g
% Daily Value*:
Vitamin A
12%
12%
Vitamin C
40%
40%
Calcium
12%
12%
Iron
30%
30%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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