Picadillo-Style Beef Stir-Fry
Ingredients icon 10 Ingredients
Servings icon Makes 4 servings
Time icon 25 to 30 minutes

Ingredients

  • 1 pound beef Top Sirloin Steak Boneless or Top Round Steak, cut 1 inch thick

  • 1-1/2 teaspoons ground cumin

  • 1 teaspoon dried oregano leaves

  • 1 tablespoon olive oil, divided

  • 1 large all-purpose potato, peeled, cut into 1/2-inch chunks

  • 1 medium onion, thinly sliced

  • 1 medium green bell pepper, thinly sliced

  • 1 can (15 ounces) tomato sauce

  • 1/2 cup raisins

Serving Suggestions:

  • Warmed flour tortillas or hot cooked rice, toasted sliced almonds, chopped fresh cilantro, sour cream

Preparation

  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.

Nutrition Information

Nutrition information per serving: 363 Calories; 81 kcal Calories from fat; 9 g Total Fat; 2 g Saturated Fat; 4 g Monounsaturated Fat; 71 mg Cholesterol; 605 mg Sodium; 41 g Total Carbohydrate; 5.2 g Dietary Fiber; 31 g Protein; 4.7 mg Iron; 10.7 mg Niacin; 0.8 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.2 mg Zinc; 31.5 mcg Selenium; 126.9 mg Choline;

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