Try this sizzling skillet of beef flank steak seasoned with ground cumin, oregano and garlic alongside red bell peppers, jalapeños, red onion and lettuce served over a plate of fluffy Carolina® White Rice.
Prepare rice according to package directions.
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 and reserve. In same skillet, stir fry beef strips in remaining oil. Return vegetables to skillet and heat through.
Serve beef with rice mixture.
To make this a vegetarian and vegan version, use large portobello mushrooms instead of beef flank steak.
Tonight, heat up the skillet, it’s stir fryin’ time!
Start by gathering all of the seasoning flavor in a bowl of oil, cumin, oregano and fresh garlic. Separate into two bowls and let your beef sit in one bowl and the veggies in the other. Start by pouring the contents of the bowl into the skillet first. Make sure you get all of the leftover oil and seasonings–you may need to add a tsp or more of oil to the skillet. After about 2 minutes reserve the veggies and add in all of the beef bowl contents (oil and all).
The toppings are endless for this delicious stir fry, drizzle with sriracha for some heat or whip out a few avocado slices for something mild and creamy. If you’ve got more than one avocado on hand, take the opportunity to make some homemade guacamole. Want to give your meal that restaurant-style taste? Wash your beef stir fry down with some Mexican Horchata!
If you have any leftovers, make them into a delicious beef burrito rice bowl.