Best 7 Beefy Tex Mex Stir Fry Recipes

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Indulge in the tantalizing flavors of Tex-Mex cuisine with our delectable beefy Tex-Mex stir-fry. This quick and easy one-pan dish combines tender beef, a medley of crisp vegetables, and a flavorful Tex-Mex sauce that will transport your taste buds to the vibrant streets of Mexico. With a variety of recipes to choose from, including a classic beef stir-fry, a vegetarian stir-fry, and a low-carb stir-fry, there's something for every palate and dietary preference. Get ready to spice up your weeknight dinners with this flavorful and versatile stir-fry.

Let's cook with our recipes!

SPICY BEEF STIR-FRY (COOKING FOR 2)



Spicy Beef Stir-Fry (Cooking for 2) image

Take a tasty tour of China at today's dinner table! Western China boasts robust, spicy dishes like this beefy stir-fry.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 2

Number Of Ingredients 9

2 teaspoons cornstarch
2 teaspoons soy sauce
2 teaspoons Chinese chili sauce with garlic
2 teaspoons sesame or vegetable oil
1/2 pound beef flank steak, cut across grain into 1/8-inch strips
1 medium yellow summer squash, cut into 1/4-inch slices (1 1/2 cups)
1/2 cup Progresso™ beef flavored broth (from 32-ounce carton)
1/3 pound snow (Chinese) pea pods, cut diagonally into pieces (1 cup)
2 cups hot cooked rice or soba noodles

Steps:

  • Mix cornstarch, soy sauce and chili sauce; set aside. Heat wok or 10-inch nonstick skillet over high heat. Add 1 teaspoon of the oil; rotate wok to coat bottom and side. Add beef; stir-fry 2 to 3 minutes or until beef is brown. Remove beef from wok.
  • Add remaining 1 teaspoon oil to wok; rotate wok. Add squash; stir-fry 1 minute. Add broth; reduce heat to low. Cover and cook about 3 minutes or until squash is tender. Stir in cornstarch mixture, pea pods and beef. Stir-fry over high heat about 2 minutes or until pea pods are crisp-tender. Serve over rice.

Nutrition Facts : Calories 465, Carbohydrate 55 g, Cholesterol 65 mg, Fiber 3 g, Protein 33 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 670 mg

TEX MEX STIR FRY



Tex Mex Stir Fry image

My husband calls it Mexican Chinese food. Chicken is stir fried with bell peppers, black beans, and salsa. It's delicious served with rice and topped with cheese.

Provided by draynivl

Categories     World Cuisine Recipes     Latin American     Mexican

Time 35m

Yield 4

Number Of Ingredients 10

1 teaspoon olive oil
1 green bell pepper, chopped
1 red bell pepper, chopped
2 tablespoons all-purpose flour, or as needed
1 (1 ounce) packet taco seasoning mix
1 pound skinless, boneless chicken breast halves - cut into bite size pieces
2 teaspoons olive oil
1 (15 ounce) can black beans, rinsed and drained
½ cup prepared salsa
1 cup shredded Cheddar cheese

Steps:

  • Heat 1 teaspoon of olive oil in a skillet over medium-high heat until the oil is very hot, and cook and stir the green and red bell pepper until they are starting to become tender, about 5 minutes. Set the peppers aside.
  • Mix flour and taco seasoning in a bowl, and stir in chicken pieces, a few at a time, to thoroughly coat with the flour mixture. Heat 2 teaspoons of olive oil in a large skillet over medium-high heat, and cook and stir the chicken until no longer pink and the coating is browned, about 5 minutes. Stir in the bell peppers, black beans, and salsa, and let the mixture simmer for about 5 minutes to blend the flavors.
  • To serve, sprinkle each portion with Cheddar cheese.

Nutrition Facts : Calories 332.9 calories, Carbohydrate 13.3 g, Cholesterol 94.3 mg, Fat 15.9 g, Fiber 1.7 g, Protein 32.1 g, SaturatedFat 7.3 g, Sodium 944.7 mg, Sugar 4.3 g

BEEFY TEX-MEX STIR-FRY



Beefy Tex-Mex Stir-Fry image

If you would like to lighten this recipe a little, use ground lean turkey or chicken instead of the beef. Recipe is from Rachael Ray. This is great for those nights you want a satisfying but simple meal.

Provided by CookingONTheSide

Categories     Meat

Time 18m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
1 poblano chile, seeded and finely chopped
1 onion, chopped
1 1/2 tablespoons chili powder
1 lb ground beef
1 tomatoes, finely chopped
2 cups crushed tortilla chips
salt
pepper
2 cups shredded Mexican blend cheese

Steps:

  • In a large skillet, heat the olive oil over medium-high heat.
  • Add the poblano, onion and chili powder and cook, stirring, until fragrant, about 4 minutes.
  • Add the beef and cook, breaking up the meat, until the meat is just cooked through, about 3 minutes.
  • Stir in the tomato and tortilla chips and season with salt and pepper.
  • Divide the meat mixture among 4 plates and top with the cheese.

Nutrition Facts : Calories 580.1, Fat 44.1, SaturatedFat 20.2, Cholesterol 146.4, Sodium 853, Carbohydrate 9.6, Fiber 1.9, Sugar 5.8, Protein 36.3

SPICY BEEF STIR-FRY



Spicy Beef Stir-Fry image

Provided by Food Network Kitchen

Categories     main-dish

Time 43m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon cornstarch
3 tablespoons Chinese Shaoxing rice wine, dry sherry or white vermouth
1 pound beef sirloin, thinly sliced against the grain into strips
Kosher salt and freshly ground pepper
2 tablespoons oyster sauce
2 teaspoons toasted sesame oil
3 to 4 tablespoons peanut oil
1 1-inch piece fresh ginger, thinly sliced
2 cloves garlic, smashed
5 to 7 dried red chiles, halved
1 small onion, thinly sliced
8 heads baby bok choy, halved
Pinch of sugar
Cooked rice, for serving

Steps:

  • Whisk the cornstarch with 2 tablespoons rice wine in a medium bowl; add the beef, season with salt and pepper and toss to coat. Set aside for 15 minutes.
  • Mix the remaining 1 tablespoon rice wine, the oyster sauce and sesame oil in a large bowl; set the bowl near the stove.
  • Heat a wok or large nonstick skillet over high heat until very hot, about 1 minute. Add 3 tablespoons peanut oil, then the ginger, garlic and chiles; stir-fry until fragrant, about 1 minute. Add the beef and cook, stirring or shaking the skillet occasionally, 1 to 2 minutes. Transfer the beef with a slotted spoon to the sauce mixture and toss.
  • If the pan is dry, add 1 tablespoon peanut oil, then add the onion and stir-fry until just soft, about 2 minutes. Add the bok choy and sugar; stir-fry until just wilted, 1 to 2 minutes. Return the beef and any juices to the pan and stir to combine. Serve over the rice.

MEXICAN STIR-FRY



Mexican Stir-Fry image

A tasty blend of peppers makes this skillet meal popular at Becky Taaffe's home in San Jose, California. "Not only have I prepared it for everyday meals, but also for church dinners, potlucks and family get-togethers. There are never any leftovers," she reports.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 16

1/2 cup chopped onion
2 teaspoons canola oil
2 garlic cloves, minced
1/2 cup finely chopped green pepper
1/2 cup finely chopped sweet red pepper
2 tablespoons minced jalapeno pepper
3/4 cup water
1/2 cup tomato puree
1/2 teaspoon chili powder
1/2 teaspoon chicken bouillon granules
1/4 teaspoon salt
Pinch cayenne pepper
1-1/3 cups diced cooked chicken
2/3 cup canned kidney beans, rinsed and drained
1 cup cooked rice
1/2 cup shredded cheddar cheese

Steps:

  • In a large skillet, saute onion in oil for 3 minutes or until crisp-tender. Add garlic; cook 1 minute longer. Add peppers; saute until crisp-tender, about 2 minutes. , Stir in the water, tomato puree, chili powder, bouillon, salt and cayenne; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add the chicken, beans and rice; heat through. Sprinkle with cheese.

Nutrition Facts : Calories 279 calories, Fat 10g fat (4g saturated fat), Cholesterol 57mg cholesterol, Sodium 458mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 4g fiber), Protein 21g protein.

BEEFY TEX-MEX STIR-FRY



BEEFY TEX-MEX STIR-FRY image

Categories     Beef     Chicken     Pepper     turkey

Yield 4 people

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
1 poblano chile, seeded and finely chopped
1 onion, chopped
1 1/2 tablespoons chili powder
1 pound ground beef
1 tomato, finely chopped
2 cups crushed tortilla chips
Salt and pepper
2 cups shredded Mexican cheese blend

Steps:

  • In a large skillet, heat the olive oil over medium-high heat. Add the poblano, onion and chili powder and cook, stirring, until fragrant, about 4 minutes. Add the beef and cook, breaking up the meat, until the meat is just cooked through, about 3 minutes. Stir in the tomato and tortilla chips and season with salt and pepper. Divide the meat mixture among 4 plates and top with the cheese. Tip PAIR WITH: The Black Chook Shiraz-Viognier 2007 (Australia), Concannon Petite Sirah Limited Release 2005 (California) Tip Lighten up Use ground lean turkey or chorizo or chicken instead of the beef.

BEEFY TEX-MEX STIR-FRY



BEEFY TEX-MEX STIR-FRY image

Categories     Beef     Stir-Fry     Quick & Easy

Yield 4 servings

Number Of Ingredients 9

2 Tbsp extra-virgin olive oil
1 poblano chile, seeded and finely chopped
1 onion, chopped
1 1/2 Tbsp chili powder
1 lb ground beef
1 tomato, finey chopped
2 cups crushed tortilla chips
Salt & Pepper
2 cups shredded Mexican cheese blend

Steps:

  • In a large skillet, heat the olive oil over medium-high heat. Add the poblano, onion and chili powder and cook, stirring, until fragrant, about 4 minutes. Addthe beef and cook, breaking up the meat, until the meat is just cooked through, about 3 minutes. Stir in the tomato and tortilla chips and season with salt and pepper. Divide the meat mixture among 4 plates and top with the cheese.

Tips:

  • Prep Ahead: Chop your veggies, marinate the beef, and make the sauce in advance. This will make the stir-fry come together quickly when you're ready to eat.
  • Use a Wok or Large Skillet: A wok or large skillet will help you get a nice sear on the beef and evenly cook the vegetables.
  • Cook the Beef in Batches: If you're cooking a lot of beef, cook it in batches so that it doesn't overcrowd the pan and steam instead of sear.
  • Don't Overcook the Vegetables: Vegetables should be crisp-tender, not mushy. Stir-fry them over high heat for just a few minutes until they're bright and colorful.
  • Add Sauce Gradually: Start with a small amount of sauce and add more to taste. You can always add more, but it's hard to take it away.
  • Serve Immediately: Stir-fries are best served immediately, while they're hot and fresh.

Conclusion:

This beefy Tex-Mex stir-fry is a quick, easy, and delicious meal that's perfect for a weeknight dinner. It's packed with flavor from the beef, vegetables, and Tex-Mex spices. Serve it over rice, tortillas, or your favorite grain.

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