Try this flavorful stir-fry for dinner tonight. Made with beef flank steak, ground cumin powder, dried oregano leaves, fresh garlic, red bell pepper, red onion, jalapeno pepper, and served over a bed of Mahatma® White Rice.
Prepare the rice according to package directions and set aside.
Cut beef steak into 1/8-inch strips.
In a small bowl, combine oil, cumin, oregano, and garlic, reserve half of spice mixture.
Heat half of the seasoned oil over medium-high heat. Add bell pepper, onion, and jalapeño pepper; stir fry for 2 to 3 minutes. Remove from heat and reserve.
In the same skillet, stir fry beef strips in the remaining oil. Return the vegetables to skillet and heat through.
Serve beef with rice mixture.
Check out what’s on the menu tonight! Get the experience of dining out at a true Mexican restaurant with the juicy and savory flavor of this beef flank steak cooked in seasonings like cumin, oregano and garlic alongside sliced onion and pepper served over a bed of classic white rice.
Pour a bit of the leftover juice from the pan onto your white rice to let it absorb extra delicious flavor when topping with the steak, onion and pepper mixture. Serve with a side of guacamole to add a bit more color to your plate.
If you have any leftovers, serve the extra rice and steak into a burrito bowl.
This recipe is a perfect excuse to use break out your wok! Although woks are generally associated with Asian Cuisine, they can also work well for a wide variety of Mexican stir-fries. The wok helps to evenly distribute the spices and cook time for the beef. A skillet also works just fine for everyone who doesn’t have a wok.