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South of The Border Stir Fry

  Beef top round steak 1 Pound
  Chili salsa 1 Cup (16 tbs)
  Cold water 1⁄4 Cup (4 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 (5 gm), minced
  Onion 1 Small, chopped
  Canned whole kernel corn 7 Ounce (1 Can With Sweet Peppers)
  Tortilla chips 8 Ounce
  Lettuce 1 Cup (16 tbs), shredded
  Shredded monterey jack cheese/Monterey jack cheese with jalapeno peppers 2 Ounce

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.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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South Of The Border Stir Fry Recipe