Mexican · Dinner
Sizzling Beef Skillet (High-Protein)
A single-serving skillet of seared beef sirloin strips and black beans in a smoky chipotle-tomato sauce, finished with melted queso oaxaca and fresh cilantro. Bell pepper and onion add sweetness, cumin and smoked paprika bring depth. Served straight from the pan with lime wedges for brightness.
$6
12 minsPrep
18 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
548Calories
52.3gProtein
29.8gFat
24.6gCarbs
6.8gSugar
7.9gFiber
1380mgSodium
142mgChol
12.1gSat Fat
1180mgPotassium
410mgCalcium
5.6mgIron
3.4mcgVitamin B12
48mgVitamin C
high-fiber
protein-rich
low-carb
high-protein
Instructions
1
Prep
Slice the beef sirloin thinly against the grain, slice the onion and bell pepper, mince the garlic, chop the chipotle and cilantro, then drain the black beans. Season beef with salt and pepper.
2
Sear
Heat olive oil in a skillet over high heat. Sear beef slices 2 minutes, turning once, until browned at edges but still pink in center. Remove to a plate.
3
Saute
In the same skillet over medium heat, saute the onion and bell pepper for 4 minutes, stirring occasionally, until softened and lightly browned.
4
Bloom
Stir garlic, cumin, and smoked paprika into the skillet and cook over medium heat for 30 seconds until fragrant and the raw garlic smell fades.
5
Simmer
Add crushed tomato, chipotle in adobo, and black beans. Simmer over medium-low heat for 6 minutes, stirring occasionally, until sauce thickens.
6
Finish
Return seared beef to skillet off heat, working it in gently so it warms through without overcooking. Scatter torn queso oaxaca over top.
7
Rest
Cover skillet and let sit off the heat for 5 minutes until cheese softens and melts over the beans.
8
Plate
Scatter cilantro over the skillet and serve directly from the pan with lime wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef sirloin
- 1 cup90g, half of a 15 oz can, drained black beans
- 1/2 cup120g canned crushed tomato
- 2 tbsp2 tbsp chipotle in adobo
- 11 onion
- 11 bell pepper
- 4 cloves4 cloves garlic
- 3 oz86g queso oaxaca
- 2 tbsp2 tbsp cilantro
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp ground cumin
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 22 lime wedge
