Samba Steak Stir-Fry in a Wrap Recipe

Name: Samba Steak Stir-Fry in a Wrap
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb round tip steak, cut 1/8 - 1/4 inch thick; pico de gallo (recipe follows); 3 teaspoons vegetable oil, divided; 1 ½ cups thinly sliced bell peppers, any color; 12 medium white onion, cut into 1/2-inch wedges; 1 medium jalapeno pepper, thinly sliced; salt; 8 small tortillas, warmed (6 inch); 3 garlic cloves, minced; 1 teaspoon ground cumin; 1 ½ teaspoons ground chipotle chile pepper; salt; ¾ cup chopped tomato; ¼ cup chopped white onion; 3 tablespoons chopped fresh cilantro; 2 teaspoons minced jalapeno peppers; 1 tablespoon fresh lime juice; salt and pepper

Servings: persons

1 lb round tip steak, cut 1/8 - 1/4 inch thick
pico de gallo (recipe follows)
3 teaspoons vegetable oil, divided
1 ½ cups thinly sliced bell peppers, any color
12 medium white onion, cut into 1/2-inch wedges
1 medium jalapeno pepper, thinly sliced
salt
8 small tortillas, warmed (6 inch)
3 garlic cloves, minced
1 teaspoon ground cumin
1 ½ teaspoons ground chipotle chile pepper
salt
¾ cup chopped tomato
¼ cup chopped white onion
3 tablespoons chopped fresh cilantro
2 teaspoons minced jalapeno peppers
1 tablespoon fresh lime juice
salt and pepper

1
Prepare Pico de Gallo by combing tomatoes, white onion, cilantro, jalapeno pepper, fresh lime juice in medium bowl.
2
Season with salt and pepper, as desired.
3
Cover and refrigerate until ready to use.
4
Stack beef steaks; cut lengthwise in half and then crosswise into 1-inch wide strips.
5
Combine beef and rub ingredients in large bowl; toss to coat evenly.
6
Heat 1 teaspoon oil in twelve-inch cast iron pan (or nonstick skillet) over medium-high heat until hot.
7
Add bell pepper, onion and jalapeno; stir-fry 5 to 8 minutes or until vegetables are tender, yet still crisp.
8
Remove from skillet; keep warm.
9
Heat 1 teaspoon oil in same skillet until hot.
10
Add half of beef; stir-fry 1 to 2 minutes or until outside surface is no longer pink.
11
(Do not overcook.)
12
Remove from skillet; keep warm.
13
Repeat with remaining 1 teaspoon oil and beef.
14
Return all beef and vegetables to skillet.
15
Adjust seasonings with salt, as desired.
16
Serve beef mixture in tortillas; top with Pico de Gallo.

606

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 lb round tip steak, cut 1/8 - 1/4 inch thick, pico de gallo (recipe follows), 3 teaspoons vegetable oil, divided, 1 ½ cups thinly sliced bell peppers, any color, and more.

Yes, Samba Steak Stir-Fry in a Wrap falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Samba Steak Stir-Fry in a Wrap

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions