Steaks:
1 teaspoon paprika
1 teaspoon coarsely ground pepper
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 (16-ounce) lean boneless beef sirloin steak
1 small green pepper, cut into 1/4-inch strips
1/2 medium red onion, cut into 1/4-inch strips
Glaze:
1/2 cup jalapeno jelly or apple jelly
1/4 cup red wine vinegar
Rice:
4 cups hot cooked rice
Stir together paprika, pepper, garlic powder and salt in small bowl. Cut sirloin steak into 4 pieces; rub pepper mixture onto both sides of meat.
Heat 10-inch nonstick skillet over medium-high heat; add meat. Cook, turning once, to desired doneness (6 to 8 minutes). Remove meat from skillet; set aside.
Increase heat to high. Add green pepper and onion to skillet. Cook, stirring constantly, until vegetables are crisply tender (1 to 2 minutes).
Reduce heat to low; stir in jelly and vinegar. Return meat to pan; turn to coat with glaze. Cover; cook until heated through (2 to 3 minutes).
To serve, place meat and glaze over rice.
Makes 4 servings.
Nutrition Facts (1 serving):
Calories: 530
Fat: 6 g
Cholesterol: 65 mg
Sodium: 330 mg
Carbohydrates: 88 g
Dietary Fiber: 0 g
Protein: 28 g