1 - Cube meat and vegetables.
2 - Cook meat on barbecue in ventilated stir fry pan or wok on the stove. For Chicken and pork, fully cook before adding vegetables; for beef, cook as desired from rare to medium, as the meat will continue to cook after the vegetable are added.
3 - Add vegetable except tomatoes
4 - Cook vegetables and meat until vegetables are hot but still crisp.
5 - Add tomatoes and barbecue sauce. Add pasta if being used. Stir in until tomatoes are hot and skins start to split.
6 - When ready, pull from heat and serve over rice, or serve as is if pasta is being used.
Try adding some Tex-Mex spice mix to the meat and vegetables ahead of the sauce to add extra kick to the flavor, or add your own favorite barbecue spice mix.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (545g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 10 (9%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 29.3mg||1 %|
|Potassium 1310mg||34 %|
|Total Carbohydrate 22.8g||7 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 16.1g|
|Protein 6.7g||10 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 109
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