I’ve learned so many things from my mom and my Grams throughout my life. One thing I’ve learned for certain is that cooking is a way of showing people how much you love them. I love cooking for this reason. Even if I’m just cooking for myself, it’s my way of saying, “Hey, you worked hard today. Here’s a fabulous meal.”
However, sometimes it’s nice when someone else does the cooking and I’m lucky that my roommate, aka my fiancé, has the culinary skills to be able to do this. A while back we found this recipe in Fitness Magazine (see, I really do like recipes I find in magazines) and last night he whipped it up for us. I realize my last post was also a stir-fry; apparently I just can’t get enough. This meal takes less than 20 minutes, is packed with protein and has great flavors. If you click on the link there’s an option to make an avocado salad alongside, however we find the stir-fry to be sufficient enough. Enjoy!
- 12 ounces beef tenderloin, cut into thin strips
- 2 tablespoons of freshly squeezed lime juice
- 1 tablespoon plus 1/2 teaspoon chili powder
- 1 tablespoon vegetable oil
- 1 medium sweet onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 poblano, thinly sliced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- In a bowl, combine beef, 2 tablespoons lime juice, and 1 tablespoon chili powder; set aside.
- Heat oil in a large skillet. Add onion, bell pepper, and poblano and saute 5 minutes, stirring occasionally.
- Add beef and marinade to vegetables and cook 3 to 4 minutes. Season with salt and black pepper.
Makes 4 Servings.