Ingredients:
3 Tablespoons Canola Oil
1 Pound Lean Round Steak, Cut Into Strips
1 Small Onion, Chopped
1 Bell Pepper, Chopped
3 Cloves Garlic, Minced
1 Can Light Red Kidney Beans
2 Cups Fresh Chopped Tomatoes
1 Can Tomato Sauce
1 Can Beef Stock
1 Can Black Peas
3-4 Habanero Pepper, Chopped
2 Tablespoons Fresh Sprig Cilantro, Chopped
1 Tablespoon Fresh Basil, Chopped
1 Tablespoon Dark Brown Sugar
1 Teaspoon Worcestershire Sauce
1 Bay Leaf, Crushed
1 Cup Whole Corn Kernels
Salt And Pepper To Taste
Tortillas [Optional]
Sour Cream [Optional]
Shredded Cheese [Optional]
Information:
Serving Size 8
290 Calories Per Serving
9 Grams Of Fat
Cooking Directions:
In a large skillet or Dutch oven, heat 1/2 of canola oil. Brown strip steak in the hot oil until all sides are tender brown. Remove steak and drain fat. Add remaining oil to pan and saute the onions along with bell peppers and garlic 2 minutes on high heat. Stir in browned steak, beans with liquid, chopped tomatoes, tomato sauce, beef stock, peas, chopped habanero Chile's, chopped cilantro, chopped basil, dark brown sugar, Worcestershire sauce and crushed bay leaf. Bring to a rolling boil, reduce heat and simmer on medium low covered but vented for 45 minutes. Stir in corn kernels and salt. Cook additional 5 minutes. Top with optional ingredients if desired.
