Mexican Fiesta Steak Stir-Fry Recipe

3.5 2 2
Mexican Fiesta Steak Stir-Fry Recipe
Mexican Fiesta Steak Stir-Fry Recipe photo by Taste of Home
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Mexican Fiesta Steak Stir-Fry Recipe

Read Reviews
3.5 2 2
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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.
Originally published as Mexican Fiesta Steak Stir-Fry in Simple & Delicious February/March 2012, p31

Nutritional Facts

1-1/2 cups (calculated without rice): 247 calories, 9g fat (2g saturated fat), 50mg cholesterol, 473mg sodium, 13g carbohydrate (7g sugars, 3g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fat.

  • 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
  1. In a large skillet or wok, stir-fry beef and garlic in oil until meat is no longer pink. Remove and keep warm.
  2. 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.
Originally published as Mexican Fiesta Steak Stir-Fry in Simple & Delicious February/March 2012, p31

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MY REVIEW
pajamaangel User ID: 1603339 266133
Reviewed May. 20, 2017

"I will use fresh peppers next time. The thawed peppers were too moist."

MY REVIEW
crisbiss User ID: 6271048 114209
Reviewed Feb. 27, 2012

"Excellent! Do not drain the peppers or the chilis... I think we are all 'trained' from making other recipes to do this but the extra juices help with the rice! Delish and VERY diabetes friendly, use brown rice instead for better 'diabetic' results... will DEFINITELY make this again!"

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