Steak, Green Giant® SteamCrisp® Mexicorn® Corn and Peppers, Progresso® beans, rice and spinach stir fried with Old El Paso® Seasoning Mix for a flavorful Caribbean dinner.
Bake-Off® Contest 38, 1998
Linda Morten
Katy, Texas
Stir-Fry
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2
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cups water
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1/2
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teaspoon salt
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2
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cups uncooked instant white rice
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1
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lb boneless beef sirloin steak (1 inch thick)
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1
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pkg (1 oz) Old El Paso™ Taco Seasoning Mix
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2
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tablespoons fresh lime juice
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1
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tablespoon olive or vegetable oil
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2
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large garlic cloves, minced
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1/4
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teaspoon crushed red pepper flakes
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1
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can (15 oz) Progresso™ black beans, drained, rinsed
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1
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can (11 oz) whole kernel corn, red and green peppers, drained
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2
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cups firmly packed torn fresh spinach
Garnish, if desired
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Chopped red onion
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Lime wedges
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Fresh cilantro sprigs
Steps
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1
In medium saucepan, combine water and salt. Bring to a boil. Stir in rice; cover. Remove from heat; let stand 5 minutes.
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2
Meanwhile, cut beef into 1/4-inch-thick strips; cut strips into 1-inch pieces. In medium bowl, combine beef pieces, taco seasoning mix, lime juice, oil, garlic and red pepper flakes; toss to coat.
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3
Spray large wok or 12-inch skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add beef mixture; cook 4 to 5 minutes or until beef is browned.
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4
Stir in cooked rice, beans and corn; cook 4 to 5 minutes or until thoroughly heated, stirring occasionally. Add spinach; cook just until spinach begins to wilt. Garnish as desired.
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1
In medium saucepan, combine water and salt. Bring to a boil. Stir in rice; cover. Remove from heat; let stand 5 minutes.
-
2
Meanwhile, cut beef into 1/4-inch-thick strips; cut strips into 1-inch pieces. In medium bowl, combine beef pieces, taco seasoning mix, lime juice, oil, garlic and red pepper flakes; toss to coat.
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3
Spray large wok or 12-inch skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add beef mixture; cook 4 to 5 minutes or until beef is browned.
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4
Stir in cooked rice, beans and corn; cook 4 to 5 minutes or until thoroughly heated, stirring occasionally. Add spinach; cook just until spinach begins to wilt. Garnish as desired.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 1/2 Cups
- Calories
- 420
- Calories from Fat
- 60
% Daily Value
- Total Fat
- 7g
- 11%
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- Saturated Fat
- 2g
- 10%
- Cholesterol
- 50mg
- 17%
- Sodium
- 1260mg
- 53%
- Total Carbohydrate
- 64g
- 21%
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- Dietary Fiber
- 7g
- 28%
- Sugars
- 7g
- Protein
- 26g
- Vitamin A
- 40%
- 40%
- Vitamin C
- 15%
- 15%
- Calcium
- 8%
- 8%
- Iron
- 30%
- 30%
Exchanges:
4 Starch; 1 Vegetable; 1 1/2 Very Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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