Samba Steak Stir-Fry
Courtesy of The Beef Checkoff 4 Servings • 18 Min. Prep Time • 12 Min. Cook Time| Ingredients |
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| 1 lb. round tip steaks, cut 1/8-1/4 in. thick |
| Pico de Gallo (recipe follows) |
| 3 tsp. vegetable oil, divided |
| 1-1/2 c. thinly sliced bell pepper, any color |
| 1/2 medium white onion, cut into 1/2-in. wedges |
| 1 medium jalapeño pepper, thinly sliced |
| salt |
| 8 small whole wheat tortillas (about 6-in. diameter), warmed |
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| Rub: |
| 3 cloves garlic, minced |
| 1 tsp. ground cumin |
| 1-1/2 tsp. ground chipotle chile pepper |
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| Pico de Gallo: Combine 3/4 c. chopped tomatoes, 1/4 c. chopped white onion, 3 Tbsp. chopped fresh cilantro, 2 tsp. minced jalapeño pepper, 1 Tbsp. fresh lime juice in medium bowl. Season with salt, as desired. |
Directions:
1, Prepare Pico de Gallo. Cover and refrigerate until ready to use.
2. Stack beef steaks; cut lengthwise in half and then crosswise into 1-in. wide strips. Combine beef and rub ingredients in large bowl; toss to coat evenly.
3. Heat 1 tsp. oil in large nonstick skillet over medium-high heat until hot. Add bell pepper, onion and jalapeño; stir-fry 5-8 min.or until vegetables are crisp-tender. Remove from skillet; keep warm.
4. Heat 1 tsp. oil in same skillet until hot. Add half of beef; stir-fry 1-2 min. or until outside surface is no longer pink. (Do not overcook.) Remove from skillet; keep warm. Repeat with remaining 1 tsp. oil and beef.
5. Return all beef and vegetables to skillet. Season with salt, as desired. Serve beef mixture in tortillas; top with Pico de Gallo.
* Recipe Courtesy of The Beef Checkoff
Nutrition:
Calories: 510; Total Fat: 14g; Saturated Fat: 4g; Cholesterol: 75mg; Total Carbs: 61g; Fiber: 9g; Protein: 37g; Sodium: 686mg;