South of The Border Stir Fry Recipe
Ingredients
| 1 pound beef top round steak | ||
| 1 cup chili salsa | ||
| Cold water | 1/4 Cup (16 tbs) | |
| Snipped parsley | 2 Tablespoon | |
| Vinegar | 2 Teaspoon | |
| Cornstarch | 3/4 Teaspoon | |
| Sugar | 1/2 Teaspoon | |
| Ground cumin | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Ground cinnamon | 1/8 Teaspoon | |
| Cooking oil | 1 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| Onion | 1 Small, chopped | |
| 1 7-ounce can whole kernel corn with sweet peppers | ||
| Tortilla chips | 8 Ounce | |
| Lettuce | 1 Cup (16 tbs), shredded | |
| 1/2 cup shredded Monterey Jack cheese or Monterey Jack cheese with jalapeno peppers (2 ounces) (optional) | ||
Directions
Partially freeze beef; cut on the bias into thin bite-size strips.
For sauce, in a small bowl stir together half of the chili salsa, water, parsley, vinegar, cornstarch, sugar, cumin, pepper, cinnamon, and 1/4 teaspoon salt.
Set aside.
Preheat a wok or large skillet over high heat; add cooking oil.
(Add more oil as necessary during cooking.) Stir-fry garlic in hot oil for 15 seconds.
Add onion; stir-fry about 2 minutes or till tender.
Remove onion.
Add half of the beef to the hot wok.
Stir-fry for 2 to 3 minutes or till done.
Remove beef.
Stir-fry remaining beef for 2 to 3 minutes or till done.
Return all beef to the wok or skillet.
Push beef from center of the wok.
Stir sauce; add to center of the wok or skillet.
Cook and stir till thickened and bubbly.
Cook and stir for 2 minutes more.
Return onion to the wok or skillet; add corn.
Stir ingredients together to coat with sauce.
Cover and cook for 1 minute.
Arrange the tortilla chips on 4 individual dinner plates.
Top with meat mixture; remaining chili salsa; lettuce, if desired; and cheese, if desired.
Garnish with hot chili peppers, if desired.
Serve immediately.
For sauce, in a small bowl stir together half of the chili salsa, water, parsley, vinegar, cornstarch, sugar, cumin, pepper, cinnamon, and 1/4 teaspoon salt.
Set aside.
Preheat a wok or large skillet over high heat; add cooking oil.
(Add more oil as necessary during cooking.) Stir-fry garlic in hot oil for 15 seconds.
Add onion; stir-fry about 2 minutes or till tender.
Remove onion.
Add half of the beef to the hot wok.
Stir-fry for 2 to 3 minutes or till done.
Remove beef.
Stir-fry remaining beef for 2 to 3 minutes or till done.
Return all beef to the wok or skillet.
Push beef from center of the wok.
Stir sauce; add to center of the wok or skillet.
Cook and stir till thickened and bubbly.
Cook and stir for 2 minutes more.
Return onion to the wok or skillet; add corn.
Stir ingredients together to coat with sauce.
Cover and cook for 1 minute.
Arrange the tortilla chips on 4 individual dinner plates.
Top with meat mixture; remaining chili salsa; lettuce, if desired; and cheese, if desired.
Garnish with hot chili peppers, if desired.
Serve immediately.
Chef
