In a Work
Stir-Fried Beef, Corn & Peppers Tex Mex–Style
1 (¾-pound) flank steak, trimmed
1 tablespoon chili powder
1 teaspoon dried oregano
¾ teaspoon salt
2 teaspoons canola oil
2 red bell peppers, cut into 1-inch chunks
2 yellow bell peppers, cut into 1-inch chunks
½ cup fresh corn kernels (about 1 ear of corn)
1 red onion, thinly sliced
3 large garlic cloves, minced
¼ cup chopped fresh cilantro
4 ounces fideo noodles, cooked according to package directions
1 Cut steak across grain into ¼-inch slices. Cut each slice crosswise into 6 pieces. Mix together chili powder, oregano, and salt on large sheet of foil; add beef and toss until coated evenly.
2 Heat wok or large deep nonstick skillet over high heat until a drop of water sizzles in pan. Add oil and swirl to coat wok. Add steak and stir-fry until lightly browned, about 4 minutes; transfer to plate.
3 Add bell peppers, corn, and onion to wok; stir-fry until bell peppers are crisp-tender, about 5 minutes. Add garlic and stir-fry until fragrant, about 30 seconds. Return beef to wok along with cilantro and stir-fry until heated through, about 1 minute longer. Serve over noodles.
PER SERVING (1¼ cups beef mixture and ½ cup noodles): 325 Cal, 8 g Fat, 2 g Sat Fat, 0 g Trans Fat, 31 mg Chol, 502 mg Sod, 39 g Carb, 8 g Sugar, 5 g Fib, 25 g Prot, 59 mg Calc.
FYI Fideo are Spanish dry vermicelli noodles that are often used in soups and in a paella-like dish called fideua (FID-a-wah). The noodles can be found online at spanishtable.com. You can also use spaghetti broken into 2-inch lengths or purchase already-cut dried spaghetti.