This stir-fry features flank steak, yellow rice, and plenty of veggies for a tasty meal that is perfect to serve any night of the week.
Steak Taco Stir-Fry
Serves: 4 to 6 servings
- ¾ cup cold water
- 1½ tablespoons cornstarch
- 1 (1-ounce) package taco seasoning mix
- 2 pounds flank steak
- 3 tablespoons canola oil
- 1 large red bell pepper, halved and cut into ¼-inch-thick strips
- 1 large orange bell pepper, halved and cut into ¼-inch-thick strips
- 1 medium red onion, thinly sliced
- 1 (8-ounce) package yellow rice, cooked according to package directions
- Sour cream, hot sauce, and lime wedges, to serve
- Garnish: paprika
- In a large bowl, whisk together ¾ cup cold water, cornstarch, and taco seasoning until smooth; reserve ¼ cup mixture in a small bowl.
- Cut steak in half lengthwise. Cut each half across the grain into ¼-inch-thick strips. Stir steak into cornstarch mixture in large bowl.
- In a 12-inch skillet, heat oil over medium-high heat until hot. Working in batches if needed, add beef; cook, stirring frequently, until edges are browned and center is slightly pink, about 1 minute. Add bell peppers and onion; cook, stirring occasionally, until vegetables are crisp-tender, about 1 minute. Stir in reserved ¼ cup cornstarch mixture; bring to a boil. Reduce heat; simmer, stirring constantly, until thickened, about 3 minutes. Serve with rice, sour cream, hot sauce, and lime. Garnish with paprika, if desired.