This Mexican Stir Fry with Beef, Coriander, and Tortillas is seriously an absolute winner! But here’s the best part – it’s incredibly versatile too. You can enjoy it on a bed of fluffy rice for a comforting meal or switch it up with chicken or succulent prawns for a delightful twist. Don’t forget the lime juice, arguably the vital ingredient.
The best part this Mexican Stir Fry? It’s quick and easy to whip up in just 30 minutes, making it an ideal choice for those busy weeknights when you’re craving something delicious but don’t have all day to spend in the kitchen.
FAQ for this Mexican Stir Fry:
Absolutely! This recipe is incredibly versatile, and you can use chicken, pork, or even seafood like prawns to create your own unique version.
Yes, you can easily make this stir fry vegetarian by using tofu or your favourite meat substitute instead of beef or other meats.
Absolutely! The level of spiciness can be adjusted to your taste. If you prefer it mild, reduce the amount of cayenne pepper or chili powder. If you love heat, feel free to add more! You can also add fresh red or green chillies or pickled jalapenos.
Yes, if you don’t have corn flour, you can use all-purpose flour or arrowroot powder as a substitute for thickening the sauce.
You can get creative with the toppings! Sliced avocado, diced tomatoes, shredded cheese, or guacamole are all fantastic additions to enhance the flavors.
Mexican Stir Fry
- Total Time: 25 minutes
- Yield: 4 1x
Ingredients
Taco Seasoning:
- 1 teaspoon each: garlic powder, onion powder, dried oregano, smoked paprika
- 2 teaspoons Paprika
- 2 teaspoons Cumin powder
- 1/4 teaspoon cayenne pepper or pure ground chilli powder (adjusted to taste)
Mexican Stir Fry:
- 500g Beef stir-fry strips
- 2 tablespoons Rice bran oil
- 2 cloves of Garlic, peeled and crushed
- 1 Brown onion, cut into thin slices
- 1 Red capsicum, sliced
- 1 Green capsicum, sliced
- 2 teaspoons Corn flour
- Salt and pepper, to taste
Tortillas:
- 8 Soft tortillas
- 1/2 cup Coriander leaves
- 1/2 Iceberg lettuce, shredded
- 1/2 cup Light sour cream, for serving
- 2 Limes
Instructions
Preheat your oven to 180°C/160°C fan forced.
Taco Seasoning:
- In a small bowl, combine all the spices and mix thoroughly until well blended.
- Taste the seasoning mix and adjust the level of spiciness by adding more or less cayenne pepper, according to your preference.
Mexican Stir Fry:
- Coat the beef in half of the rice bran oil and toss it with the Mexican seasoning and crushed garlic.
- Heat the wok over high heat and add the remaining oil. Stir-fry the beef in batches for 2 to 3 minutes or until browned. Add extra oil if needed. Once done, remove the beef from the wok and set it aside.
- Reduce the heat of the wok to medium-high. Add a little more oil if needed and stir-fry the onion and capsicum for 2 to 3 minutes or until the onion has softened.
- In a small bowl, combine 1 tablespoon of cold water with corn flour, mixing to form a smooth paste.
- Return the beef to the wok.
- Add the corn flour mixture and ½ cup of water to the meat in the wok. Stir-fry for 1 to 2 minutes or until the sauce has bubbled and slightly thickened. Add more water if too dry.
- Season to taste with salt and pepper and stir in half of the coriander.
Tortillas:
- Warm the tortillas in the oven for 3-5 minutes. (Or as per packet instructions.)
- Serve the stir-fried beef with warmed tortillas, shredded lettuce, and a dollop of light sour cream. Top it off with the remaining coriander and squeeze of lime juice.
- Prep Time: 15
- Cook Time: 10
- Category: Main Course
- Method: Stir fry
- Cuisine: Mexican
Keywords: 30 minute meals, Mexican food, quick dinner, stir fry, taco tuesday, texmex
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