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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
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

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

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2 Tbsp.
    (30 mL)
    vegetable oil
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    1.42 L SELECTED VARIETIES

  • 2
    garlic cloves
  • 2
    striploin, cut into strips
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  • 1
    small red onion, cubed
  • 1 cup
    (250 mL)
    green beans
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    ASSORTED COLOUR SWEET PEPPERS 3 PK, PRODUCT OF MEXICO CLEMENTINES 2 lb, PRODUCT OF MOROCCO FRENCH BEANS 400 g, PRODUCT OF GUATEMALA COCKTAIL TOMATOES 2 lb, PRODUCT OF MEXICO

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  • 1
    red pepper, cubed
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  • 1
    green pepper, cubed
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  • 1
    zucchini, cubed
  • 1 bottle
    (341 ml)
    corn, drained
  • 19 oz
    (540 ml)
    kidney beans, drained
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    ASSORTED COLOUR SWEET PEPPERS 3 PK, PRODUCT OF MEXICO CLEMENTINES 2 lb, PRODUCT OF MOROCCO FRENCH BEANS 400 g, PRODUCT OF GUATEMALA COCKTAIL TOMATOES 2 lb, PRODUCT OF MEXICO

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  • 1 cup
    (250 mL)
    mild salsa
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    430 ml SELECTED VARIETIES

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  • 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

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

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.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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