Samba Steak Stir-Fry

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

Prep: 18 min | Cook: 12 min | Yield: 4 servings

Ingredients

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

Beef

• 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

Rub

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

Instructions

Pico de Gallo

1. 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.

Beef

1. Stack beef steaks; cut lengthwise in half and then crosswise into 1 inch wide strips.
2. Combine beef and rub ingredients in large bowl; toss to coat evenly.
3. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot.
4. Add bell pepper, onion and jalapeño; stir-fry for 5 to 8 minutes or until vegetables are crisp-tender. Remove from skillet; keep warm.
5. 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.
6. Repeat with remaining 1 teaspoon oil and beef.
7. Return all beef and vegetables to skillet. Season with salt, as desired.
8. Serve beef mixture in tortillas; top with Pico de Gallo.

Nutrition

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

Attribution

Recipe and photo used with permission from: Beef Checkoff