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Southwest Beef Strips Recipe

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This filling main dish from the Test Kitchen gets its zip from Mexican seasoning. Its colorful presentation is matched by its colorful flavors.

This recipe is:

Quick

Diabetic Friendly

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Southwest Beef Strips Recipe

Prep/Total Time: 20 min.

Yield: 2 Servings

5 15 20

Ingredients

1/2 pound beef top sirloin steak, cut into thin strips
1 small onion, sliced
1/2 medium sweet red pepper, cut into thin strips
1-1/2 teaspoons taco seasoning
1/4 teaspoon salt
Dash pepper
2 teaspoons canola oil
1/2 cup canned black beans, rinsed and drained
1/2 cup frozen corn, thawed
3 tablespoons picante sauce
2 teaspoons minced fresh cilantro
Hot cooked fettuccine, optional

Directions

In a large skillet, stir-fry the beef, onion, red pepper, taco seasoning, salt and pepper in oil until meat is no longer pink. Stir in the beans, corn, picante sauce and cilantro; heat through. Serve with fettuccine if desired. Yield: 2 servings.

Nutritional Facts 1-1/3 cups (calculated without fettuccine) equals 300 calories, 11 g fat (3 g saturated fat), 63 mg cholesterol, 788 mg sodium, 24 g carbohydrate, 5 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 starch, 1 vegetable.

Originally published as Southwestern Beef Strips in Cooking for 2 Summer 2009, p16

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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