1 boneless beef top sirloin steak, cut 1 inch thick (about 1 pound)
6 tablespooon olive oil, divided
3 cups cubed yellow potatoes (1/2-inch pieces)
1 container (16 ounces) refrigerated salsa
1 red bell pepper, cut into 1/2-inch pieces
1 teaspoon garlic salt
1 cup frozen whole kernel corn, thawed
1 Fresh California Avocado, peeled, cut into 1/2-inch pieces
1/2 cup light (50% less fat) sour cream
1/2 cup fresh chopped cilantro
Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with 1 teaspoon oil and remaining beef. Remove from skillet; keep warm.
Heat remaining 4 teaspoons oil in same skillet over medium-high heat until hot. Add potatoes. Cook 7 to 8 minutes or until browned and crisp-tender, stirring occasionally. Carefully stir in salsa, red pepper and garlic salt. Reduce heat to medium-low. Cook, covered, 10 minutes, stirring occasionally. Return beef to skillet. Add corn; cook 2 minutes. Remove from heat.
Stir in avocado. Serve with sour cream and cilantro.
Nutrition information per serving: 388 Calories; 17 g Total Fat; 5 g Saturated Fat; 5 g Monounsaturated Fat; 78 mg Cholesterol; 778 mg Sodium; 29 g Total carbohydrate; 31 g Protein; 3.1 mg Iron; 10.4 mg Niacin; 1.1 mg Vitamin B6; 134.1 mg Choline; 1.5 mcg Vitamin B12; 5.7 mg Zinc; 32.2 mcg Selenium; 6 g Fiber;