Beef Fajitas with Tri-Color Peppers

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Bell peppers are rich in vitamins A and C, and also contain antioxidants that act as anti-inflammatories and protect the circulatory system.

Ingredients

  • 4 TBSP Nutrioli®
  • 2 lbs. beef for fajitas (or skirt steak, julienned)
  • ½ bell pepper of each color, julienned
  • 1 red onion (sliced)
  • 3 cloves garlic (sliced)
  • 1 cup low-fat beef stock
  • 1 tsp cornstarch
  • Salt and pepper
    Valor nutritivo por porción

  • 623 kcal
  • 33g Fats
  • 71g Proteins
  • 6g Carbohydrates

Directions

  1. Sauté garlic, onion, peppers and meat in Nutrioli® until meat is cooked, but vegetables are still crisp. Season with salt and pepper.
  2. Dissolve cornstarch in beef stock and pour into pan. Bring to a boil and cook until liquid thickens. Serve over cooked brown rice.

 

 

 



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