Beefy Tex Mex Stir Fry Recipes

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.

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.

Steps:

• Bring brown rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 45 to 50 minutes.
• Combine cornstarch, sugar, soy sauce, and wine in a small bowl until smooth. Stir in ginger; toss beef in sauce to coat.
• Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook and stir broccoli, carrots, pea pods, and onion for 1 minute. Stir in water chestnuts, Chinese cabbage, and bok choy; cover and simmer until vegetables are tender, about 4 minutes. Remove from skillet and keep warm.
• In same skillet, heat 1 tablespoon oil over medium-high heat. Cook and stir beef until desired degree of doneness, about 2 minutes per side for medium. Return vegetables to skillet; cook and stir until heated through, about 3 minutes. Serve over rice.

Steps:

• In a large skillet, saute onion in oil for 3 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Add peppers; saute until crisp-tender, about 2 minutes. , Stir in the water, tomato puree, chili powder, bouillon, salt and cayenne; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add the chicken, beans and rice; heat through. Sprinkle with cheese.

Steps:

• In a large skillet or wok, stir-fry beef and garlic in oil until meat is no longer pink. Remove and keep warm., Add peppers and onion to pan; stir-fry until tender. Stir in the tomatoes, chilies, salt, oregano, pepper and beef; heat through. Serve with rice.

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. Addthe 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.

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. Tip PAIR WITH: The Black Chook Shiraz-Viognier 2007 (Australia), Concannon Petite Sirah Limited Release 2005 (California) Tip Lighten up Use ground lean turkey or chorizo or chicken instead of the beef.