Ingredients
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1 lb penne pasta, uncooked
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1 lb lean steak
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1 1/4 cups tomato juice, divided
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1/4 cup lime juice
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3 garlic cloves, minced
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1/2 teaspoon ground cumin
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1/2 teaspoon crushed red pepper flakes
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1 teaspoon vegetable oil
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1 red bell pepper, seeded and cut into thin strips
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1 yellow bell pepper, seeded and cut into thin strips
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1 cup thinly sliced yellow onion
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1 -2 jalapeno pepper, seeded and minced
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1 cup shredded reduced-fat cheddar cheese
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1 green bell pepper, seeded and cut into thin strips
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1 cup nonfat sour cream
Instructions
- Slice steak diagonally across grain into 1/4-inch strips.
- Place steak in zip-top plastic bag.
- Add 1/2 cup tomato juice, lime juice, garlic, cumin and red pepper flakes.
- Marinate in refrigerator at least 4 hours.
- Prepare pasta according to package directions. While pasta is cooking, remove steak from marinade. Discard marinade.
- Coat a large skillet with cooking spray; add oil and place over high heat until hot enough to sizzle.
- Add steak and cook 3 minutes or until done to taste. Remove steak from skillet and keep warm.
- Recoat skillet with cooking spray. Add pepper strips and onion to skillet; sauté until crisp-tender.
- When pasta is done, drain well. Place in a large bowl.
- Add steak, pepper mixture, sour cream, jalapeño, and remaining 3/4 cup tomato juice. Toss.
- Add Salt and pepper to taste. Serve immediately.
- NOTE: If desired, sprinkle with shredded reduced-fat Cheddar cheese.