Picadillo-Style Beef Stir-Fry
Steak, potato cubes, onions and green peppers are stir-fried and simmered in a tomato sauce with raisins for a unique flavor combination.
Cook Time: 45 Minutes
Servings: 4
Ingredients: 10
Ingredients
Serving Suggestions:
Preparation
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Step 1
Cut beef Top Sirloin Steak Boneless 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.
Cooking Tip: One pound beef Top Round Steak (cut 1 inch thick) or beef Flank Steak may be substituted for Top Sirloin Steak.
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Step 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.
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Step 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.
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Step 4
Serve beef mixture in tortillas or over hot cooked rice topped with almonds, cilantro and sour cream, as desired.
Nutrition Information
361 Calories
2g SAT FAT
30g PROTEIN
4.1 mg IRON
5.4 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, using top sirloin: 361 Calories; 81 Calories from fat; 9g Total Fat (2 g Saturated Fat; 4 g Monounsaturated Fat;) 70 mg Cholesterol; 624 mg Sodium; 41 g Total Carbohydrate; 5.2 g Dietary Fiber; 30 g Protein; 4.1 mg Iron; 13.1 mg NE Niacin; 1 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.4 mg Zinc; 31 mcg Selenium; 122.7 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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