Best Mexican Fiesta Steak Stir Fry Recipes

MEXICAN STIR-FRY

Steps:

• In a large skillet, saute onion in oil for 3 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Add peppers; saute until crisp-tender, about 2 minutes. , Stir in the water, tomato puree, chili powder, bouillon, salt and cayenne; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add the chicken, beans and rice; heat through. Sprinkle with cheese.

MEXICAN BEEF STIR-FRY

Steps:

• Trim excess fat from the steak; slice steak diagonally across the grain into 1/8 inch strips. Set aside.
• Combine oil, garlic, cumin, and oregano; stir well. Heat half of oil mixture in a large nonstick skillet over medium-high heat for 2 minutes. Add onion, red pepper, and jalapeno pepper, and stir-fry 2 minutes, or until crisp-tender. Remove vegetables from the skillet; set aside, and keep warm.
• Add remaining oil mixture to the skillet. Add the reserved beef strips, and stir-fry 2 minutes. Return vegetables to the skillet and stir-fry until thoroughly heated. Serve over lettuce, and garnish if desired.

MEXICAN STEAK STIR-FRY

Steps:

• Remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices.
• Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add beef, onion and bell pepper; cook 4 to 5 minutes, stirring frequently, until beef is no longer pink.
• Stir in all remaining ingredients, breaking up tomatoes. Cook about 5 minutes, stirring occasionally, until zucchini is tender and mixture is hot.

MEXICAN STEAK STIR-FRY

Steps:

• Remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8 inch slices.
• Spray 12 inch nonstick skillet with cooking spray; heat over medium-high heat. Add beef, onion and bell pepper; cook 4 to 5 minutes, stirring frequently, until beef is no longer pink.
• Stir in all remaining ingredients, breaking up tomatoes. Cook about 5 minutes, stirring occasionally, until zucchini is tender and mixture is hot.

15-MINUTE STIR-FRIED STEAK TACOS

Steps:

• Cut the steak along the grain into 3-inch pieces, then slice each piece across the grain into 1/3-inch-thick strips. Toss the steak in a medium bowl with the chili powder, oregano, sugar, 3/4 teaspoon salt and a few grinds of pepper.
• Heat a large nonstick skillet over high heat. Meanwhile, wrap the tortillas in a clean dishcloth, and microwave at 100 percent for 1 minute. Let sit, wrapped in the dishcloth, until ready to serve.
• When the skillet is hot, add the oil. Add the seasoned steak in an even layer. Don't stir for 2 minutes, then give the steak a good stir and let cook until browned, about 1 1/2 minutes more. Transfer the steak to a medium bowl. Immediately add the onions to the skillet, and stir until brown and slightly softened, about 1 1/2 minutes; transfer to the bowl with the steak, and stir to combine.
• Set up a taco bar with the steak and onions, wrapped tortillas, sour cream, guacamole, salsa verde, pico de gallo and cheese.

STEAK STIR-FRY

Steps:

• Dissolve bouillon in water. Combine the cornstarch and soy sauce until smooth; add to bouillon. Set aside. Toss beef with garlic, ginger and pepper. In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until meat is no longer pink; remove and keep warm. , Heat remaining 1 tablespoon oil; stir-fry vegetables until crisp-tender. Stir soy sauce mixture and add to the skillet; bring to a boil. Cook and stir for 2 minutes. Return meat to pan and heat through. Serve with rice.

FLANK STEAK STIR-FRY

Steps:

• In a small bowl, combine the cornstarch, broth, soy sauce and pepper until smooth; set aside. In a large skillet, stir-fry the beef, broccoli, mushrooms, red pepper, carrot and ginger in oil until meat is no longer pink and vegetables are crisp-tender., Stir broth mixture; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.