Mexican Beef Stir-Fry

Roll leftovers up in whole wheat flour tortillas for a fast lunch the next day

Authored by: Polly Pitchford, Full Spectrum Health

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  • Cooking Time: Under 30 minutes
  • Serves: 4
  • Suitable Diets: Low Fat, Low Sodium


  • 1 pound top round steak
  • 2 tablespoons olive oil
  • 1 teaspoon Cumin
  • 1 teaspoon oregano
  • 2 tablespoons chopped cilantro
  • 2 cloves garlic, minced
  • 1 red bell pepper, cut into thin strips
  • 1 medium sweet onion, cut into thin wedges
  • 12 jalapeno peppers, cut into slivers
  • 3 cups romaine lettuce, sliced crosswise into 1/4


Cut steak into 1/8 thick strips. Combine oil, Cumin, oregano, cilantro and garlic reserve half. Heat half the seasoned oil in a large nonstick frying pan or wok over mediumhigh heat until hot. Add red pepper, onion and jalapeno pepper stirfry 23 minutes or until crisptender. Remove and reserve. In same pan stirfry beef strips half at a time in reserved oil 12 minutes. Return vegetables to pan and heat through. Serve mixture over a bed of romain lettuce.