Cowboy Steak and Beans
|Lean boneless top sirloin steak||1 Pound|
|Ground cumin||2 Teaspoon|
|Chili powder||1 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon|
|Vegetable cooking spray||1|
|Chopped onion||1 1⁄2 Cup (24 tbs)|
|Chopped green pepper||1 1⁄4 Cup (20 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Canned no salt added beef broth||1⁄2 Cup (8 tbs) (Undiluted)|
|Brown sugar||3 Tablespoon|
|No salt added pinto beans||15 Ounce, drained (1 Can)|
|Quartered cherry tomatoes||1 1⁄2 Cup (24 tbs)|
Trim fat from steak; cut steak into 4 pieces.
Combine cumin, chili powder, and red pepper.
Sprinkle half of mixture over meat.
Coat a nonstick skillet with cooking spray; place over medium heat.
Add meat; cook 5 minutes on each side.
Remove from skillet; keep warm.
Add onion, green pepper, and garlic to skillet; saute until tender.
Add remaining cumin mixture, broth, sugar, and beans.
Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes, stirring occasionally.
Stir in tomato.
Arrange meat over bean mixture.
Cover and simmer 5 minutes.