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Samba Steak Stir-Fry

Samba Steak Stir-Fry

Seasoned beef strips stir-fried to perfection with vegetables, then topped with pico de gallo.


Pico de Gallo

  • 3/4 cup chopped tomatoes
  • 1/4 cup chopped white onion
  • 3 tablespoons chopped fresh cilantro
  • 2 teaspoons minced jalapeno pepper
  • 1 tablespoon fresh lime juice
  • Salt


  • 1 pound round tip steaks, cut 1/8-1/4 inch thick
  • 3 teaspoons vegetable oil, divided
  • 1 1/2 cups 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-inch diameter), warmed


  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoons ground chipotle chile pepper


  1. Pico de Gallo: Combine tomatoes, onion, cilantro, jalapeno pepper and lime juice in medium bowl. Season with salt, as desired.
  2. Cover and refrigerate until ready to use.
  3. Beef: Stack beef steaks; cut lengthwise in half and then crosswise into 1-inch wide strips.
  4. Combine beef and rub ingredients in large bowl; toss to coat evenly.
  5. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot.
  6. Add bell pepper, onion and jalapeño; stir-fry 5-8 minutes or until vegetables are crisp-tender. Remove from skillet; keep warm.
  7. Heat 1 teaspoon oil in same skillet until hot. Add half of beef; stir-fry 1-2 minutes or until outside surface is no longer pink. (Do not overcook.) Remove from skillet; keep warm.
  8. Repeat with remaining 1 teaspoon oil and beef.
  9. Return all beef and vegetables to skillet. Season with salt, as desired.
  10. Serve beef mixture in tortillas; top with Pico de Gallo.

Yield: 4 servings | Prep Time: 18 Min | Cook Time: 12 Min

Nutritional information: Calories: 510; Total Fat: 14g; Saturated Fat: 4g; Cholesterol: 75mg; Total Carbs: 61g; Fiber: 9g; Protein: 37g; Sodium: 686mg

Recipe and photo credit (used with permission): Beef Checkoff

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