Mexican Fiesta Steak Stir-Fry

Name: Mexican Fiesta Steak Stir-Fry
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 454 grams boneless beef top loin steak, trimmed and cut into thin strips; 1 Tbsp canola oil; 4 servings Hot cooked rice; 3 garlic cloves, minced; 113 grams can chopped green chilies; 1 teaspoons dried oregano; 0 teaspoons pepper; 397 grams package frozen pepper strips, thawed; 2 plum tomatoes, chopped; 1 teaspoons salt; 237 milliliters chopped sweet onion

Mexican Fiesta Steak Stir-Fry might be just the main course you are searching for. This recipe makes 4 servings with 557 calories, 38g of protein, and 11g of fat each. This recipe covers 43% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and dairy free diet. It can be enjoyed any time, but it is especially good for valentin day. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes approximately 30 minutes. A mixture of pepper strips, canolan oil, salt, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the cooked rice you could follow this main course with the Breakfast Rice Pudding as a dessert.

Instructions

In a large skillet or wok, stir-fry beef and garlic in oil until meat is no longer pink.

Ingredients you will need

Garlic

Beef

Meat

Cooking Oil

Equipment you will use

Frying Pan

Wok

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.

Ingredients you will need

Tomato

Chili Pepper

Oregano

Peppers

Pepper

Onion

Beef

Salt

Equipment you will use

Frying Pan

Serve with rice.

Ingredients you will need

Rice

Equipment

Frying Pan

Wok

Ingredients

Servings:

454grams

boneless beef top loin steak, trimmed and cut into thin strips 1Tbsp

canola oil 4servings

Hot cooked rice 3

garlic cloves, minced 113grams

can chopped green chilies 1teaspoons

dried oregano 0teaspoons

pepper 397grams

package frozen pepper strips, thawed 2

plum tomatoes, chopped 1teaspoons

salt 237milliliters

chopped sweet onion

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Pinot Noir, Merlot, and Cabernet Sauvignon are great choices for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Twomey Cellars by Silver Oak Russian River Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 50 dollars per bottle.

Twomey Cellars by Silver Oak Russian River Pinot Noir

Our 2009 Russian River Valley Pinot Noir has a ruby color with purple highlights and a complex nose of fresh rose petals, lilacs, candied apples, sweet baking spices and a hint of peppermint. It has a rich, broad attack on the palate and notes of caramel, butterscotch and ripe, red fruit. This expressive wine has a balanced finish of fruit, spice, bright natural acidity and fine grained tannins.