Tex-Mex Strip Loin
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 15 min |
| Total: | 30 min |
servings
| Category: | Meats and substitutes |
| Subcategory: | Beef |
| Source: | Chef Robert Villeneuve |
Recipe ingredients
- 2 Tbsp. (30 mL) vegetable oil*
- 2 garlic cloves, minced
- 2 strip loin, cut into strips
- 1 small red onion, cubed
- 1 cup (250 mL) green beans
- 1 red pepper, cubed
- 1 green pepper, cubed
- 1 zucchini, cubed
- 1 can 12-oz. (341-mL)) corn*, drained
- 1/2 can 19-z. (540 mL) kidney beans*, drained
- 1 cup (250 mL) mild salsa*
- 1/4 cup (60 mL) chopped fresh coriander
- Salt and pepper to taste.
Preparation
In a large skillet, heat oil and brown ½ the minced garlic over high heat.
Cook meat on both sides to desired degree of doneness and set aside.
In the same skillet, heat remaining oil. Add remaining garlic and onion and cook 30 secondes. Add green beans, red and green pepper and zucchini.
Continue cooking until vegetables are tender yet crisp.
Add corn, kidney beans and salsa.
Continue cooking until everything is heated through. Salt and pepper to taste.
Put vegetables in a bowl, sprinkle with coriander and top with strip loin.
Suggestion
Origin: Mexican
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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