From the Garden...Southwestern Beef Strips

A stir-fry and a pasta dish in one – it’s going to be a favorite at our house.  In the time I boiled water, I had my ingredients cut up and assembled, and in the time it took to cook the fettuccine, the stir fry was done.   If you don’t have taco seasoning mix, some chili powder is good.  I used red peppers from our garden – but I also freeze them and use them all winter in dishes like this.  I usually have all these ingredients on hand, so this is almost a pantry meal for us.               

Southwestern Beef Strips

  1 1/ 2 Pounds  Beef Sirloin Steak -- cut in thin strips

  1         Medium  Onion -- sliced

  1         Medium  Sweet Red Pepper -- cut in strips

  2         Tablespoons  Taco Seasoning Mix

             Teaspoon  Salt

     ¼    Teaspoon  Pepper

  2         Tablespoons  Salad Oil

  15       Ounces  Black Beans -- rinsed and drained

  1 ½    Cups  Frozen Corn -- thawed

     ½    Cup  Picante Sauce

  2         Tablespoons  Cilantro Flakes

             Hot Cooked Fettuccine -- 9 ounces dry

In large skillet or wok, 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 and heat through.  Serve with fettuccine if desired.

(I cooked 9 ounces dry fettuccine).

6 Servings

  "TOH Busy Family Favorites"