Mexican Taco Stir Fry with Steak

Mexican Stir Fry with Steak

This meal is basically a traditional beans and rice dish turned into something a bit fancier with a side of good quality organic steak.  I don't like to eat a lot of red meat, but when I do, I get the best kind and eat just a little.  This meal is great because the steak can be cooked separately so the left overs can be completely vegetarian/vegan (like the container I packed up for my meal another night). You can use whatever beans you like best (I couldn't decide so I used three types) and if you have never cooked corn on the stove until it gets brown and caramelized, you have got to try it.  It has the aroma of popcorn and adds a nutty sweetness to the dish.  The seasoning on this recipe is actually fairly mild because I wanted my son to eat it as well and I just added a good helping of spicy jalapeno salsa to my plate before eating.  This dish might take a bit of time to pull together, but it is very easy and provides a plethora of nutritional goodness.


Mexican Taco Stir Fry with Steak

some ingredients

2 T. organic canola oil
1 small red onion, chopped
1 organic red bell pepper, chopped
1 organic green bell pepper
2 cubanelle peppers, chopped
1 package frozen corn, cooked
2 tsp. chili powder
1 tsp. cumin
1 tsp. garlic powder
1/2 tsp. garlic salt
1 can organic dark red kidney beans
1 can organic black beans
1 can organic pinto beans
1 can organic fire roasted diced tomatoes
4 C. cooked brown rice
good quality organic steaks, cooked to taste, sliced thinly *
8 - 10 taco shells, optional

* I used two small tenderloin steaks, rubbed them with chili powder and adobo seasoning and broiled them for about 5 minutes on a side.

optional garnishes:  plain Greek yogurt, jalapeno salsa, sliced avocado, grated sharp cheddar cheese

In a large frying pan or wok, heat the oil over medium heat.  Add the onion and peppers and cook until softened, about 10 minutes.  Add in the corn and cook until the corn starts to caramelize, about 5 to 10 minutes more. Stir in the spices and cook for another minute. Reduce the heat to medium low and add in the beans and the tomatoes.  Simmer for about 10 minutes, and then mix in the brown rice.  Serve with the sliced steak on top and the taco shells on the side, or crumbled on top.

lots of protein

veggies all cooked

beans and tomatoes added in

finished product

my meat loving husband's dinner