Recipe: Mexican Beef Stir-Fry - Houston Chronicle

2 tablespoons olive oil, divided

1 pound boneless beef top loin steak, cut into 1-inch pieces

Sea salt, to taste

Black pepper, to taste

1 yellow onion, chopped

2 garlic cloves, chopped

2 carrots, sliced

1 red bell pepper, chopped

1 yellow squash, chopped

½ to 1 cup vegetable or chicken broth

2 teaspoons ground cumin

1 cup canned black beans, rinsed and drained

2 to 3 cups cooked brown or white rice

Salsa verde, for serving

Chopped cilantro, for garnish

Lime wedges, for garnish

Instructions: In a medium-large pan, warm 1 tablespoon olive oil over medium heat. Season steak pieces with salt and pepper to taste and sauté in pan, turning till brown on all sides, about 5 minutes. Remove steak to a plate; set aside.

Warm remaining olive oil in pan and sauté onion over medium heat until translucent, about 5 minutes. Add garlic and carrots, stirring occasionally for 3 minutes. Add pepper and squash and sauté, adding broth a little at a time if mixture begins to dry, for another 3 to 4 minutes. Return steak to pan and stir in cumin, cooking another 5 minutes, stirring occasionally. Stir in black beans and rice and cook about 2 to 3 minutes longer. Remove from heat and divide among dishes. Drizzle each serving with salsa verde and garnish with chopped cilantro and a squeeze of lime.

Notes: I’ve always enjoyed whipping up meals with things on hand in my pantry and vegetable bin, which means a stir-fry supper happens a lot in our house. This one was a no-brainer, as I’m a fool for anything with Mexican flavors — there’s always a few cans of Herdez salsa verde at the ready around here, and the colors and textures make a presentation that’s pleasing to the eye and palate. Chicken works just as well as steak, but you can easily make this a vegetarian dish. Few things are easier than this; it preps and cooks in less than 30 minutes. My favorite side is a spinach salad with guacamole, tomatoes and green onions in a lemony vinaigrette.

Makes 4-6 servings

From cookbook author June Naylor