Beefy Tex Mex Stir Fry Food

BEEFY TEX-MEX STIR-FRY

Steps:

• In a large skillet, heat the olive oil over medium-high heat.
• Add the poblano, onion and chili powder and cook, stirring, until fragrant, about 4 minutes.
• Add the beef and cook, breaking up the meat, until the meat is just cooked through, about 3 minutes.
• Stir in the tomato and tortilla chips and season with salt and pepper.
• Divide the meat mixture among 4 plates and top with the cheese.

BEEF STIR-FRY

Steps:

• Season the steak with salt and pepper. In a medium bowl, whisk together the soy sauce, chile pepper, sugar and lime juice until the sugar is dissolved. Add the beef, toss to coat and set aside.
• In a large skillet over medium-high heat, heat the oil until shimmering, about 1 minute. Add the beef and cook, stirring, until cooked through, 3 to 5 minutes.
• Remove the beef from the skillet and set aside. Allow the liquid in the pan to reduce until thickened, about 4 minutes. Add the garlic and scallions and cook 1 minute more. Add the mushrooms and cook for 2 to 3 minutes more. Add the snow peas, baby corn and bell pepper and continue cooking until all the vegetables are crisp-tender, about 2 minutes. Return the beef to the skillet and toss to combine.

TEX MEX STIR FRY

Steps:

• Heat 1 teaspoon of olive oil in a skillet over medium-high heat until the oil is very hot, and cook and stir the green and red bell pepper until they are starting to become tender, about 5 minutes. Set the peppers aside.
• Mix flour and taco seasoning in a bowl, and stir in chicken pieces, a few at a time, to thoroughly coat with the flour mixture. Heat 2 teaspoons of olive oil in a large skillet over medium-high heat, and cook and stir the chicken until no longer pink and the coating is browned, about 5 minutes. Stir in the bell peppers, black beans, and salsa, and let the mixture simmer for about 5 minutes to blend the flavors.
• To serve, sprinkle each portion with Cheddar cheese.

VEGETARIAN MEXICAN STIR-FRY

Steps:

• Spray skillet with cooking spray and saute green pepper and onion over medium heat until onion is translucent (just a few minutes).
• Add the rest of the ingredients and cook 3-5 minutes. Just spoon into a bowl and top with cheese, avocado, olives, jalepenos, etc. and voila!
• * The leftover tomatoes can be frozen in one or two small tupperware to be used later.
• ** I make it even simpler by using an all-natural taco seasoning (Simply Organic or Trader Joes both make good ones), but you can also mix up your own blend of cumin, chili powder, garlic powder and cayenne (if you like it spicy).