Serves: 4
Total Calories: 456

1 cup uncooked regular long grain rice
1 pound beef boneless sirloin steak
2 tablespoons vegetable oil
1 flour tortilla (8 inches in diameter), cut into 4 X 1/2 inch strips
1 bag (1 pound) frozen stir fry bell peppers and onions
1/2 cup frozen whole kernel corn
1 cup thick-and-chunky salsa
2 tablespoons lime juice
2 tablespoons chili sauce
1/2 teaspoon ground cumin
2 tablespoons chopped fresh cilantro

1. Cook rice as directed on package. While rice is cooking, cut beef with grain into 2-inch strips cut strips across grain into 1/8-inch slices.

2. Heat 12-inch nonstick skillet over medium-high heat. Add oil rotate skillet to coat bottom. Cook tortilla strips in oil 1 to 2 minutes on each side, adding additional oil if necessary, until golden brown and crisp. Drain on paper towel.

3. Add beef to skillet stir-fry over medium-high heat 4 to 5 minutes or until beef is brown. Remove from skillet.

4. Add bell pepper mixture and corn to skillet stir-fry 1 minute. Cover and cook 2 to 3 minutes, stirring twice, until crisp-tender. Stir in beef, salsa, lime juice, chili sauce and cumin. Cook 2 to 3 minutes, stirring occasionally, until hot. Stir in cilantro.

5. Divide rice among bowls. Top with beef mixture and tortilla strips.

FOOD for THOUGHT
This beef recipe is a super source of both vitamin B12, which is important for all body cells to function properly, and iron, a healing mineral that's vital for oxygen transfer in the blood. You cannot live without either of these vital nutrients.

"Stir-frying, sort of new to me, is a way of cooking that just feels healthy. I really felt like I was doing something good for myself and my family when I stir-fried meat and vegetables and ate them along with rice." -CATHERINE H.

NUTRITION FACTS: High in potassium, iron, folic acid and vitamins A and C excellent source of fiber
1 Serving: Calories 440 (Calories from Fat 80) Fat 9g (Saturated 2g) Cholesterol 60mg Sodium 480mg Potassium 790mg Carbohydrate 65g (Dietary Fiber 5g) Protein 30g % DAILY VALUE: Vitamin A 20% Vitamin C 66% Calcium 6% Iron 30% Folic Acid 36% Magnesium 16% DIET EXCHANGES: 4 Starch, 2 Lean Meat, 1 Vegetable

Helpful For These Side Effects: (n), (c)

From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 456
Calories from Fat: 135

More Recipes from the Betty Crocker's Living With Cancer Cookbook Cookbook:
Acorn Squash and Apple Soup
Beef Fajita Bowls
Beef and Bean Dinner
Beef-Barley Stew
Breaded Pork Chops
Cheesy Beef Enchiladas
Cheesy Chicken and Vegetable Dinner
Cheesy Vegetable Soup
Chicken and Green Beans with Rice
Chicken and Vegetable Stir-Fry
Creamy Corn and Garlic Risotto
Crispy Baked Fish with Tropical Fruit Salsa
Fresh Spinach and New Potato Frittata
Hash Brown Frittata
Layered Tuna Casserole
Lemony Fish over Vegetables and Rice
Old-Fashioned Beef Pot Roast
Potato and Tomato Pizza
Ravioli with Tomato-Alfredo Sauce
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Salmon Burgers
Spaghetti and "Meatballs"
Turkey Club Squares
Turkey Tetrazzini
Zesty Autumn Pork Stew