Southwest Stir-Fry Recipe

Name: Southwest Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Canola Or Vegetable Oil; 1 pound Flank Steak, Cut Into Thin Strips; 1 Tablespoon Chili Powder; 1 teaspoon Ground Cumin; 1 teaspoon Mexican Oregano, Crushed; 1 teaspoon Granulated Onion; 1/2 teaspoons Chipotle Chile Powder; 1/2 teaspoons Granulated Garlic; Salt To Taste; 1 whole Large Purple Onion, Large Dice; 1 whole Poblano Pepper, Stem And Seeds Removed, Large Dice; 1 whole Large Sweet Red Pepper, Stem And Seeds Removed, Large Dice; 4 cloves Fresh Garlic, Chopped; 1 can (15 Oz. Size) Baby Corn On The Cob, Drained, Each Cob Cut Into 3 Or 4 Pieces; 1 Tablespoon Cornstarch; 3/4 cups Chicken Stock, Divided; 1 whole Lime, Cut Into 8 Wedges; 1- 1/2 cup Rice; 3 cups Chicken Stock; 2 Tablespoons Tomato Bouillon Granules; 1 Tablespoon Chopped Cilantro, Or To Taste; Shredded Cheese, As Desired; Chopped Cilantro, As Desired; Sour Cream, As Desired

Servings: persons

2 Tablespoons Canola Or Vegetable Oil
1 pound Flank Steak, Cut Into Thin Strips
1 Tablespoon Chili Powder
1 teaspoon Ground Cumin
1 teaspoon Mexican Oregano, Crushed
1 teaspoon Granulated Onion
1/2 teaspoons Chipotle Chile Powder
1/2 teaspoons Granulated Garlic
Salt To Taste
1 whole Large Purple Onion, Large Dice
1 whole Poblano Pepper, Stem And Seeds Removed, Large Dice
1 whole Large Sweet Red Pepper, Stem And Seeds Removed, Large Dice
4 cloves Fresh Garlic, Chopped
1 can (15 Oz. Size) Baby Corn On The Cob, Drained, Each Cob Cut Into 3 Or 4 Pieces
1 Tablespoon Cornstarch
3/4 cups Chicken Stock, Divided
1 whole Lime, Cut Into 8 Wedges
1- 1/2 cup Rice
3 cups Chicken Stock
2 Tablespoons Tomato Bouillon Granules
1 Tablespoon Chopped Cilantro, Or To Taste
Shredded Cheese, As Desired
Chopped Cilantro, As Desired
Sour Cream, As Desired

1
Heat a wok pan or large frying pan over high heat.
2
Add the two tablespoons oil.
3
Add the beef strips, chili powder, cumin, Mexican oregano, onion powder, chipotle chile powder, granulated garlic, and salt (to taste) into the hot wok or frying pan.
4
Stir to keep the meat and spices moving around the pan until the meat is just barely cooked through and browned on all sides.
5
Dont over-cook.
6
Remove meat mixture from pan and set aside.
7
Reserve cooking juices and oil remaining in pan.
8
Immediately add the onions to the pan.
9
Stir fry for 1 minute.
10
As with the meat, make sure to keep stirring to keep the onions moving around the pan.
11
Add the peppers and garlic.
12
Stir fry for another 2 minutes.
13
Add the baby corn on the cob.
14
Continue to stir fry for an additional 2 or 3 minutes, just until vegetables are crisp tender.
15
Turn down heat to medium low.
16
Dissolve cornstarch in 1/4 cup chicken stock, mixing with fork or small whisk until smooth.
17
Set aside.
18
Pour the remaining 1/2 cup chicken stock over the vegetables in the wok and give everything a few stirs.
19
Add the meat back to the wok with the vegetables.
20
Stir quickly to combine.
21
Pour the cornstarch/chicken stock mixture over the meat and vegetables.
22
Continue stirring and cooking just until the sauce thickens.
23
Turn off heat.
24
Squeeze the juice of 2 lime wedges over the stir fry mixture.
25
Mix lightly to blend.
26
Serve over prepared rice (recipe below).
27
Suggested toppings: remaining lime wedges, shredded cheese, sour cream, chopped cilantro.
28
For the rice: Rinse the rice under cool running water until water runs clear.
29
Place rice, chicken stock, and tomato bouillon in a sauce pot.
30
Stir to blend in the bouillon.
31
Bring to a boil over medium high heat.
32
Place cover on pot and reduce heat to low.
33
Cook rice until done, about 15-20 minutes.
34
Add cilantro and lightly stir together.
35
Note: A packet (1.5 ounces) of chipotle flavored taco seasoning may be used in place of the herbs and spices in the stir-fry mixture.

984

kcal

Calories

Fat

Carbs

106

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 24 ingredients. The key ingredients include: 2 Tablespoons Canola Or Vegetable Oil, 1 pound Flank Steak, Cut Into Thin Strips, 1 Tablespoon Chili Powder, 1 teaspoon Ground Cumin, and more.

Yes, Southwest Stir-Fry falls under the Soups & Stews 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.

Southwest Stir-Fry

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