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Mexican Fiesta Steak Stir-Fry

 Mexican Fiesta Steak Stir-Fry
The best part of throwing a weeknight party is being able to enjoy time with family. With this flavorful stir-fry on the menu, you'll be out of the kitchen with time to spare! —Patricia Swart, Galloway, New Jersey
4 ServingsPrep/Total Time: 30 min.


  • 1 pound boneless beef top loin steak, trimmed and cut into thin strips
  • 3 garlic cloves, minced
  • 1 to 2 tablespoons canola oil
  • 1 package (14 ounces) frozen pepper strips, thawed
  • 1-1/3 cups chopped sweet onion
  • 2 plum tomatoes, chopped
  • 1 can (4 ounces) chopped green chilies
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • Hot cooked rice


  • In a large skillet or wok, stir-fry beef and garlic in oil until meat
  • is no longer pink. Remove and keep warm.
  • Add peppers and onion to pan; stir-fry until tender. Stir in the
  • tomatoes, chilies, salt, oregano, pepper and beef; heat through.
  • Serve with rice. Yield: 4 servings.
Nutritional Facts: 1-1/2 cups (calculated without rice) equals 247 calories, 9 g fat (2 g saturated fat), 50 mg cholesterol, 473 mg sodium, 13 g carbohydrate, 3 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable,

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Mexican Fiesta Steak Stir-Fry (continued)

Nutritional Facts: 1 fat.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.