 Quick Skillet Supper
Makes 6 servings
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Ingredients
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1/2
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pound beef sirloin steak
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1
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tablespoon vegetable oil
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2
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cups (about 8 ounces) sliced fresh mushrooms
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1
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can (17 ounces) whole kernel corn, drained
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1
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can (14-1/2 ounces) stewed tomatoes, undrained
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1
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clove garlic, minced
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1
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teaspoon dried oregano leaves
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1/8
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teaspoon ground black pepper
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3
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cups hot cooked rice
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Partially freeze steak; slice across the grain into 1/8-inch strips. Heat oil in large skillet over medium-high heat until hot. Brown meat quickly in oil, about 2 minutes; remove from skillet. Add vegetables, garlic, oregano and pepper; cook and stir 1 minute. Reduce heat to medium; cover and cook 4 to 6 minutes. Return meat to skillet and cook until heated through. Serve over rice.
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© USA Rice Federation®
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Nutrients per Serving
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Calories
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288
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Total Fat
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5 g
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Cholesterol
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23 mg
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Sodium
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694 mg
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Printed
from fbnr.com
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