Tex Mex Stir Fry
|Beef top round steak||3⁄4 Pound|
|Cooking oil||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Onion||1 Small, chopped|
|Chili powder||1 Teaspoon|
|Chili beans with chili gravy||15 Ounce (1 Can)|
|Canned garbanzo beans||1 Cup (16 tbs), drained|
|Hot style salsa||2⁄3 Cup (10.67 tbs)|
|Corn bread squares/Purchased corn muffin||4|
|Shredded cheese||4 Ounce (Jack Or Cheddar, 1 Cup)|
|Pickled peppers||1 Tablespoon|
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.
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.