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Hearty steak and vegetables

6
Points®
Total Time
21 min
Prep
6 min
Cook
15 min
Serves
4
Difficulty
Easy
This quick and easy stir fry is a filling midweek meal with plenty of fresh vegetables. Round steak is cut from the hind leg, which means this cut of beef is wonderfully lean and flavorful, but it is not the most tender cut available. For best results, make sure you cut it into strips against the grain, and don’t overcook it. For a spicier dish, add in some cayenne pepper and a couple of diced fresh jalapeños. You can also give it an Asian twist by substituting garlic powder and low-sodium soy sauce or ponzu instead of cumin and chili powder.

Ingredients

Quick cooking brown rice

1½ cup(s)

Uncooked lean beef bottom round roast

8 oz, trimmed and thinly sliced (1 pound)

Chili powder

¾ tsp

Table salt

½ tsp

Olive oil

2 tsp

Uncooked zucchini

2 medium, halved lengthwise and sliced

Red bell pepper

2 medium, sliced

Onion

1 medium, sliced

Ground cumin

½ tsp

Instructions

  1. Cook the rice according to the package directions, omitting the fat and salt if desired.
  2. Meanwhile, toss together the steak, chili powder, and 1⁄4 teaspoon of the salt.
  3. Heat the oil in a large nonstick skillet over high heat. Add the steak and cook, stirring frequently, until lightly browned, about 5 minutes. Transfer to a plate.
  4. Reduce the heat to medium-high. Add the zucchini, bell peppers, onion, cumin, and the remaining 1⁄4 teaspoon salt to the skillet; cook, stirring frequently, until the vegetables are softened, about 5 minutes.
  5. Return the steak to the skillet and cook until heated through, about 2 minutes. Serve over the rice. Yields 2 cups steak and vegetables and 3⁄4 cup rice per serving.

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