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Tex-Mex Strip Loin https://www.metro.ca/userfiles/image/recipes/contre-filet-tex-mex-1989.jpg PT15M PT15M PT30M
In a large skillet, heat oil and brown 1/2 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.
4
4 1 4 4
2 Tbsp. (30 mL) vegetable oil 2 garlic cloves 2 striploin, 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 bottle (341 ml) corn, drained 19 oz (540 ml) kidney beans, drained 1 cup (250 mL) mild salsa 1/4 cup (60 mL) chopped fresh coriander Salt and pepper to taste
Tex-Mex Strip Loin

Tex-Mex Strip Loin

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1 Vote
  • Gluten-free
  • Lactose-free
4
servings
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 2 Tbsp.
    (30 mL)
    vegetable oil
  • 2
    garlic cloves
  • 2
    striploin, cut into strips
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  • 1
    small red onion, cubed
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  • 1 cup
    (250 mL)
    green beans
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  • 1
    red pepper, cubed
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  • 1
    green pepper, cubed
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    GRAPE TOMATOES 283 G, PRODUCT OF CANADA OR MEXICO MINI CUCUMBERS 397 G, PRODUCT OF ONTARIO, CANADA NO. 1 GRADE MINI SWEET PEPPERS 227 G, PRODUCT OF ONTARIO OR MEXICO JUMBO BROCCOLI PRODUCT OF U.S.A.

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  • 1
    zucchini, cubed
  • 1 bottle
    (341 ml)
    corn, drained
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  • 19 oz
    (540 ml)
    kidney beans, drained
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  • 1 cup
    (250 mL)
    mild salsa
  • 1/4 cup
    (60 mL)
    chopped fresh coriander

  • Salt and pepper to taste
Imprimer ma sélection

Preparation

In a large skillet, heat oil and brown 1/2 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.

Source : Chef Robert Villeneuve

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Gluten-free recipes

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Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

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