Wash, seed, and slice bell peppers into 1/4 " strips. Set aside.
Peel and slice red onions. Set aside.
Heat skillet over medium heat.
Add oil to the hot skillet; season and brown the beef stir-fry strips. Remove from pan and set aside.
Add onions and bell peppers to the pan. Season with cumin and chili powder. Stir-fry until vegetables are tender.
Serve on plate with sliced avocado; drizzel with lime juice and heated soup.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (846g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 619 (31%)|
|Amt Per Serving||% DV|
|Total Fat 68.8g||92 %|
|Saturated Fat 13.9g||70 %|
|Monounsaturated Fat 31.6g|
|Polyunsanturated Fat 19.6g|
|Cholesterol 0mg||0 %|
|Sodium 3552.1mg||122 %|
|Potassium 1319.5mg||35 %|
|Total Carbohydrate 298.1g||88 %|
|Dietary Fiber 22.3g||89 %|
|Sugars, other 275.9g|
|Protein 48.3g||69 %|
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: 2013
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!