Southwestern Stir-Fry(Heart Healthy)

• 1/2 c. fresh orange juice
• juice of 1 lime
• 1 tsp. plus 1 Tbsp. chili powder (to taste)
• 1/2 tsp. oregano
• 1 clove garlic, minced
• 1 tsp. cornstarch
• 1/4 lb. lean round steak, well trimmed and thinly sliced
• 1 Tbsp. olive oil
• 1 onion, sliced
• 1 red bell pepper, cut in thin strips
• 1 green bell pepper, cut in thin strips
• 1 (15 oz.) can salt-free kidney beans, drained
• 1 c. salt-free corn, drained
• 2 tomatoes, sliced in wedges
• chopped, fresh cilantro

1. In a medium bowl, combine juices, chili powder, oregano, garlic and cornstarch.
2. Add meat.
3. Mix well and marinate, refrigerated, for 1 to 2 hours.
4. Drain, reserving liquid.
5. Heat half of oil in a wok or large skillet.
6. Add onion and peppers. Stir-fry until vegetables are tender-crisp.
7. Remove and keep warm. Add remaining oil, then stir-fry beef until just browned.
8. Stir in kidney beans, corn, tomato wedges, reserved vegetables and reserved marinade.
9. Stir gently until warmed through and sauce is slightly thickened.
10. Serve garnished with chopped cilantro.

orange juice, lime, chili powder, oregano, clove garlic, cornstarch, lean round steak, olive oil, onion, red bell pepper, green bell pepper, salt, salt, tomatoes, fresh cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=931912 (may not work)