Wednesday's Meal: Samba Steak Stir Fry

Chef Tiffany with the Texas Beef Council shares a recipe.

You can get more recipes and information here.

The recipe for Samba Steak Stir Fry is as follows:


1 pound Sirloin Tip Steaks, cut 1/8 to 1/4 inch thick

Pico de Gallo (recipe follows)

3 teaspoons vegetable oil, divided

1-1/2 cups thinly sliced bell pepper, any color

1/2 medium white onion, cut into 1/2-inch wedges

1 medium jalapeño pepper, thinly sliced


8 small whole wheat tortillas (about 6-inch diameter), warmed


3 cloves garlic, minced

1 teaspoon ground cumin

1-1/2 teaspoons ground chipotle chile pepper

Pico de Gallo: Combine ¾ cup chopped tomatoes, ¼ cup chopped white onion, 3 tablespoons chopped fresh cilantro, 2 teaspoons minced jalapeño pepper, 1 tablespoon fresh lime juice in medium bowl. Season with salt, as desired.


-Prepare Pico de Gallo. Cover and refrigerate until ready to use.

-Stack beef steaks; cut lengthwise in half and then crosswise into 1-inch wide strips.

-Combine beef and rub ingredients in large bowl; toss to coat evenly.

-Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot.

-Add bell pepper, onion and jalapeño; stir-fry 5 to 8 minutes or until vegetables are crisp-tender. Remove from skillet; keep warm.

-Heat 1 teaspoon oil in same skillet until hot. Add half of beef; stir-fry 1 to 2 minutes or until outside surface is no longer pink. (Do not overcook.) Remove from skillet; keep warm.

-Repeat with remaining 1 teaspoon oil and beef. Return all beef and vegetables to skillet. Season with salt, as desired. Serve beef mixture in tortillas; top with Pico de Gallo.

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