1 of 2 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (267g) Recipe makes 4 servings |
||
| Calories 500 | ||
| Calories from Fat 326 | (65%) | |
| Amount Per Serving | %DV | |
| Total Fat 36.2g | 55% | |
| Saturated Fat 11.5g | 57% | |
| Monounsaturated Fat 18.3g | ||
| Polyunsaturated Fat 3.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 111mg | 37% | |
| Sodium 954mg | 39% | |
| Potassium 656mg | 18% | |
| Total Carbohydrate 9.7g | 3% | |
| Dietary Fiber 1.6g | 6% | |
| Sugars 3.0g | ||
| Protein 33.5g | 66% | |
Ingredients
For the marinade
- 1/4 cup lime juice
- 1/3 cup water
- 2 tablespoons olive oil
- 4 garlic cloves, crushed
- 2 teaspoons soy sauce
- 1 teaspoon salt
- 1/2 teaspoon liquid smoke
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
Meat
- 1 lb top sirloin steak or boneless skinless chicken breast
Vegetable sauce
- 2 tablespoons water
- 1 teaspoon soy sauce
- 1/2 teaspoon lime juice
- 1 dash salt
- 1 dash black pepper
- 1 tablespoon olive oil
Vegetables
- 1 large Spanish onion, sliced thin
- 1/2 green pepper, sliced thin
- 1/2 red pepper, sliced thin
- 1/2 yellow pepper, sliced thin
Directions
1
Combine the lime juice, water, oil, garlic, soy sauce, salt, liquid smoke, cayenne pepper, black pepper and either the sirloin OR the chicken in a Tupperware container, cover, and refrigerate at least 2 hours or overnight.2
Discard leftover marinade.3
Grill meat over medium flame 4-5 minutes on each side.4
Cut meat into thin strips.5
Set aside and keep warm.6
Combine the 2 Tbls. water, soy sauce, lime juice, salt, pepper and olive oil.7
set aside.8
cook onion and peppers in oil until brown.9
remove from heat.10
pour reserved mixture over onions and peppers.11
combine meat, onions, and peppers.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken > Breasts
- Main Ingredient > Meat > Beef
- Cuisine > North American > Mexican
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Outdoor > Barbecue
- Occasion > Novelty > Copycat
- Occasion > Everyday
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Regpita
On Oct 19, 2009
The peppers were outstanding! I sliced the chicken prior to marinating to pickup more flavor since I only had 2 hours. I would definitely marinate longer next time and reduce or eliminate the water. I have always shied away from liquid smoke - just sounds icky to me. But I decided to be adventurous and try it - I'm so glad I did! This recipe takes some prep work with all the slicing. I could make an entire meal out of the peppers - I will definitely double the recipe for that portion next time! Great Sunday night dinner - looking forward to trying steak next time. Thanks for the great recipe!
From: chelleshocked
On Sep 11, 2009
This was very good even though I only marinated it for about 30 minutes. Next time will do at least two hours. Was in a hurry! Thanks!
From: Stephie Biggs
On Nov 15, 2004
Not sure if it was just me... but don't marinade your BELL peppers, when it says "add peppers," it means black and cayenne peppers. Other than that, would recommend marinading more than 2 hours. Excellent!
From: Trisha W
On Aug 4, 2006
This was marvelous! We each enjoyed it very much. Absolutely as good as any I have ever eaten out. I know this will become a regular in our house. We used the steak this time. Yum, yum!!!
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