4
Servings
Prep Time
15 Min
Cook Time
25 Min
  • Nonstick cooking spray
  • 1 large potato, peeled and sliced into 1/3-inch wedges
  • 2 tablespoons olive oil, divided
  • 1 teaspoon MAGGI Granulated Chicken Flavor Bouillon, divided
  • WHERE TO BUY
  • 1/2 pound extra lean beef strips for stir-fry
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 cup sliced red onion
  • 1 large yellow bell pepper, chopped
  • 2 cloves garlic, finely chopped
  • 1 tomato, chopped
  • 1 1/2 tablespoons MAGGI Seasoning Sauce
  • WHERE TO BUY
  • 2 tablespoons chopped fresh cilantro
Step 1
Preheat oven to 400° F. Spray baking sheet with cooking spray.
Step 2
Toss potato wedges with 1 tablespoon oil and ½ teaspoon bouillon. Arrange in a single layer on prepared baking sheet.
Step 3
Bake for 25 minutes. Remove from oven; set aside.
Step 4
Place beef in a medium bowl; sprinkle coriander, cumin and remaining ½ teaspoon bouillon. Toss to coat evenly.
Step 5
Heat remaining 1 tablespoon oil in a large skillet or wok over medium-high heat.
Step 6
Add beef; cook, stirring frequently, for 2 minutes or until browned on all sides.
Step 7
Add onion, bell pepper and garlic; cook, stirring frequently, for 2 minutes.
Step 8
Add tomato, soy sauce; stir. Reduce heat to medium-low; cover. Cook for 3 minutes. Remove from heat, stir in cilantro.
Step 9
Serve immediately with baked fries.

Nutrition Information

226.74 Kcal

  • cholesterol

    40.82 Milligrams

  • calcium

    29.61 Milligrams

  • protein

    13.37 Grams

  • iron

    1.54 Milligrams

  • carbohydrates

    14.22 Grams

  • sugar

    1.85 Grams

  • fiber

    1.43 Grams

  • sodium

    837.65 Milligrams

  • fat

    13.37 Grams

  • saturedfat

    3.51 Grams

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