1lb. lean New York, top Sirloin or Beef Filet sliced into thin strips
1 large red or yellow onion, sliced
1 large red or yellow pepper, sliced into strips
1 large green pepper, sliced into strips
2 large cloves garlic, pressed
cooking spray optional
1/3 cup S&W or other brand mesquite marinade
1/2 teaspoon cumin
2 to 3 dashes chili powder, or to taste
1/4 wedge of fresh lime
4 to 6 fat free or low fat flour tortillas (Choose a brand made without lard or hydrogenated vegetable oil.)
Mix mesquite marinade, with, cumin, chili powder and garlic in a large bowl. Marinate steak for 30 minutes to 1 hour.
2. Lightly spray a large non stick or stick-resistant skillet with cooking spray and preheat on medium high for 4 minutes. Add steak, cooking 3 to 4 minutes on each side. Remove steak from pan and set aside.
3. Reduce heat to medium, add onions and peppers to skillet and stir fry 5 minutes. Return steak to skillet along with any remaining marinade and continue to stir fry all ingredients together until steak is cooked through and vegetables are tender crisp, about 5 more minutes. Remove from heat, squeeze with fresh lime and serve with warm flour tortillas.
Yield: 6 servings without beans including 1 tortilla at approximately 285 calories; .4 gram total fat; 2 grams saturated fat; 67 milligrams cholesterol; 23.7 grams carbohydrate; 2 grams dietary fiber; 26.6 grams protein; 220 milligrams sodium.
High Fat Version has 375 Calories and 25 grams total fat
2 cups fresh, tomatoes diced
1/2 cup green or red bell pepper, diced
1 small yellow or purple onion, diced
2 tablespoons fresh cilantro, chopped
2 cloves garlic, minced or pressed
1 tablespoon jalapeno pepper, minced
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons fresh lime juice
1 teaspoon sugar
Combine all ingredients together in a bowl. Serve salsa at room temperature or chilled.
Yield: 3 cups or 48 tablespoons each at approximately 4 calories; 0 fat; 0 cholesterol; 1 gram carbohydrate; 0 dietary fiber; 0.2 gram protein; 13 milligrams sodium.