Beef and beans are a protein power-house. Serve over cooked rice with a glass of milk to get all four food groups in 1 meal.
| 1 tsp (5 mL) |
Cajun spice* and ground cumin |
| ¼ tsp (1 mL) |
hot pepper flakes |
| Pinch |
salt |
| 1 lb (500 g) |
Beef Inside Round Fast-fry Steak |
| 2 tbsp (30 mL) |
olive oil |
| ½ cup (125 mL) |
chopped red onion |
| 1 |
sweet red pepper, diced |
| ½ cup (125 mL) |
EACH salsa and frozen corn |
| ⅓ cup (75 mL) |
tomato ketchup |
| 1 can (19 oz/540 mL) |
kidney beans, drained and rinsed |
| |
Lime wedges |
- Combine Cajun spice, cumin, pepper flakes and salt in small bowl. Set aside half of mixture. Sprinkle steak all over with remaining mixture.
- Heat half of the oil in nonstick skillet over medium-high heat; cook steak about 2 to 4 minutes per side. Remove to plate; cover loosely with foil and let stand.
- Meanwhile, reduce heat to medium; add remaining oil. Cook onion, red pepper and reserved spice mixture; cook, stirring occasionally, until onion is softened, about 4 minutes. Add salsa, corn, ketchup and beans; heat through, about 4 minutes. Meanwhile, slice steak thinly across the grain; add to bean mixture and toss. Serve with squeeze of lime.
*Cook’s Notes: If you don’t have Cajun spice, use ¼ tsp (1 mL) EACH paprika, dried oregano, garlic powder and thyme.