Samba Steak Stir-Fry

You gotta love a square meal rounded off by a delicious lean cut. Sizzle some veggies in stir-fry or slice them up for fajitas.

  • 30
  • 4
  • 510
  • 37 g

Ingredients & Cooking


  • 1 pound Sirloin Tip Steaks, cut 1/8 to 1/4 inch thick
  • Pico de Gallo (recipe follows)
  • 3 teaspoons vegetable oil, divided
  • 1-1/2 cups thinly sliced bell pepper, any color
  • 1/2 medium white onion, cut into 1/2-inch wedges
  • 1 medium jalapeño pepper, thinly sliced
  • Salt
  • 8 small whole wheat tortillas (about 6-inch diameter), warmed
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1-1/2 teaspoons ground chipotle chile pepper


  1. Prepare Pico de Gallo. Cover and refrigerate until ready to use.

  2. Stack beef steaks; cut lengthwise in half and then crosswise into 1-inch wide strips. Combine beef and rub ingredients in large bowl; toss to coat evenly.

  3. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add bell pepper, onion and jalapeño; stir-fry 5 to 8 minutes or until vegetables are crisp-tender. Remove from skillet; keep warm.

    Cook's Tip: A twelve-inch cast iron pan may be substituted for large nonstick skillet. Cooking times will remain the same.
  4. Heat 1 teaspoon oil in same skillet until hot. Add half of beef; stir-fry 1 to 2 minutes or until outside surface is no longer pink. (Do not overcook.) Remove from skillet; keep warm. Repeat with remaining 1 teaspoon oil and beef.

  5. Return all beef and vegetables to skillet. Season with salt, as desired. Serve beef mixture in tortillas; top with Pico de Gallo.

    Pico de Gallo: Combine ¾ cup chopped tomatoes, ¼ cup chopped white onion, 3 tablespoons chopped fresh cilantro, 2 teaspoons minced jalapeño pepper, 1 tablespoon fresh lime juice in medium bowl. Season with salt, as desired.

Nutrition Information

Butcher Counter

Samba Steak Stir-FrySirloin Tip Steak Round Primal

This boneless, lean cut is great value. Makes good Kabobs, Stew Meat or Cubed Steak.

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