Tex Mex Stir Fry Recipe
Ingredients
| 3/4 pound beef top round steak | ||
| Cooking oil | 1 Tablespoon | |
| Garlic | 2 Clove (5gm), minced | |
| Onion | 1 Small, chopped | |
| Chili powder | 1 Teaspoon | |
| 1 15-ounce can chili beans with chili gravy | ||
| Garbanzo beans | 1 Cup (16 tbs), drained | |
| 2/3 cup hot-style salsa | ||
| Corn Bread Squares or purchased corn muffins | ||
| 1 cup shredded Monterey | ||
| Jack or cheddar cheese (4 ounces) | ||
| Peppers | 1 To taste, pickled | |
Directions
Partially freeze meat.
Thinly slice, across the grain, into bite-size pieces.
Set the beef aside.
Preheat a wok or large skillet over high heat.
Add oil.
Stir-fry garlic, onion, and chili powder in hot oil for 2 minutes.
Add meat and stir-fry for 2 to 3 minutes or till meat is done.
Stir in chili beans with gravy, garbanzo beans, and salsa.
Bring the chili and bean mixture to boiling.
Remove from heat.
Spoon stir-fry mixture over hot corn bread or muffins.
Sprinkle with cheese.
Serve with pickled peppers, if desired.
Thinly slice, across the grain, into bite-size pieces.
Set the beef aside.
Preheat a wok or large skillet over high heat.
Add oil.
Stir-fry garlic, onion, and chili powder in hot oil for 2 minutes.
Add meat and stir-fry for 2 to 3 minutes or till meat is done.
Stir in chili beans with gravy, garbanzo beans, and salsa.
Bring the chili and bean mixture to boiling.
Remove from heat.
Spoon stir-fry mixture over hot corn bread or muffins.
Sprinkle with cheese.
Serve with pickled peppers, if desired.
Chef
