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| Beef Fajita Bowls | |||||
| Ingredients: | |||||
| 1 cup | uncooked regular grain pasta | ||||
| 1 lb | beef boneless sirloin steak | ||||
| 1 bag | frozen bell peppe and onion stir fry | ||||
| 1/2 cup | frozen whole kernel corn | ||||
| 1 cup | chunky style salsa | ||||
| 2 tbsp | lime juice | ||||
| 2 tbsp | chilli sauce | ||||
| 1/2 tsp | cumin | ||||
| 2 tbsp | chopped fresh cilantro | ||||
| 1 | tortilla cut into strips | ||||
| Directions: | |||||
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Cook rice as directed on package. While rice is cooking, cut beef with grain into 2-inch strips; cut strips across grain into 1/8 inch slices. (Beef is easier to cut if partially frozen, 30-60 minutes)
Heat 12 inch nonstick skillet over medium high heat. Add oil; rotate skillet to coat bottom. Cook tortilla strips in oil 1 -2 minutes on each side, adding additional oil if necessary, until golden brown and crisp. Drain on paper towel. Add beef to skillet; stir fry over medium high heat 4 to 5 minutes or until beef is brown; remove beef from skillet. Add frozen bell pepper mixture and corn to skillet, stir fry 1 minute. Cover and cook 2 to 3 minutes, stirring twice, until crisp tender. Stir in beef, salsa, lime juice, chili sauce and cumin. cook 2 to 3 minutes. stirring occasionally, until hot. Stir in cilantro. Divide rice among 4 bowls. Top with beef mixture and tortilla strips. |
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