Fiesta Pepper Steak

Source: Cooking Light

Either a nonstick or a heavy skillet will work well for this low-fat dish.

1/2 cup fresh lime juice (about 6 limes)
3 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh or 1 teaspoon dried oregano
2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 garlic cloves, chopped
Two 10-ounce boneless sirloin steaks, trimmed and cut into ¥-inch strips
2 teaspoons olive oil
2 cups sliced onion
1 cup yellow bell pepper strips
1 cup red bell pepper strips
3 cups hot cooked long-grain rice

Combine lime juice, cilantro, oregano, cumin, black pepper, salt and garlic in a large zip-top plastic bag; add steak strips to bag. Seal and marinate in refrigerator 1 hour, turning bag occasionally. Remove steak from bag, reserving marinade.

Heat oil in a large nonstick skillet over medium-high heat. Add steak; cook 5 minutes, stirring frequently. Add reserved marinade, onion and bell peppers; cook 6 minutes or until liquid almost evaporates. Serve over rice.

Makes 4 servings

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