PICADILLO-STYLE BEEF STIR-FRY

Picadillo-Style beef Stir-Fry -- Steak, potato cubes, onions and green peppers are stir-fried and simmered in a tomato sauce with raisins for a unique flavor combination.
Steak, potato cubes, onions and green peppers are stir-fried and simmered in a tomato sauce with raisins for a unique flavor combination.
Lean Cut
  • Total Recipe Time: 25 to 30 minutes
  • Makes 4 servings

INGREDIENTS

  1. 1 pound beef Top Sirloin Steak Boneless or Top Round Steak, cut 1 inch thick
  2. 1-1/2 teaspoons ground cumin
  3. 1 teaspoon dried oregano leaves
  4. 1 tablespoon olive oil, divided
  5. 1 large all-purpose potato, peeled, cut into 1/2-inch chunks
  6. 1 medium onion, thinly sliced
  7. 1 medium green bell pepper, thinly sliced
  8. 1 can (15 ounces) tomato sauce
  9. 1/2 cup raisins
Serving Suggestions:
  1. Warmed flour tortillas or hot cooked rice, toasted sliced almonds, chopped fresh cilantro, sour cream

INSTRUCTIONS FOR PICADILLO-STYLE BEEF STIR-FRY

  1. Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine beef strips, cumin and oregano in medium bowl; toss to coat.
  2. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining beef and additional 1 teaspoon oil. Season with salt, as desired; keep warm.
  3. Heat remaining 1 teaspoon oil in same skillet over medium heat until hot. Add potato, onion and pepper. Cook and stir 5 minutes. Add tomato sauce and raisins; bring to a boil. Reduce heat; cover and simmer 15 to 18 minutes or until potato is tender; stirring occasionally. Add beef; cook until heated through, about 1 to 2 minutes. Season with salt, as desired.
  4. Serve beef mixture in tortillas or over hot cooked rice topped with almonds, cilantro and sour cream, as desired.
Comments (1)
Usage Guidelines.

carmen73

YUM