You must be logged in to post a review.
A Southwest flavor profile cuddles up to a standard Chinese cooking technique in this fun and delicious meeting of two cultures.
Heat a wok pan or large frying pan over high heat. Add the two tablespoons oil.
Add the beef strips, chili powder, cumin, Mexican oregano, onion powder, chipotle chile powder, granulated garlic, and salt (to taste) into the hot wok or frying pan. Stir to keep the meat and spices moving around the pan until the meat is just barely cooked through and browned on all sides. Don’t over-cook.
Remove meat mixture from pan and set aside. Reserve cooking juices and oil remaining in pan.
Immediately add the onions to the pan. Stir fry for 1 minute. As with the meat, make sure to keep stirring to keep the onions moving around the pan. Add the peppers and garlic. Stir fry for another 2 minutes.
Add the baby corn on the cob. Continue to stir fry for an additional 2 or 3 minutes, just until vegetables are crisp tender. Turn down heat to medium low.
Dissolve cornstarch in 1/4 cup chicken stock, mixing with fork or small whisk until smooth. Set aside.
Pour the remaining 1/2 cup chicken stock over the vegetables in the wok and give everything a few stirs. Add the meat back to the wok with the vegetables. Stir quickly to combine.
Pour the cornstarch/chicken stock mixture over the meat and vegetables. Continue stirring and cooking just until the sauce thickens. Turn off heat.
Squeeze the juice of 2 lime wedges over the stir fry mixture. Mix lightly to blend. Serve over prepared rice (recipe below).
Suggested toppings: remaining lime wedges, shredded cheese, sour cream, chopped cilantro.
For the rice:
Rinse the rice under cool running water until water runs clear. Place rice, chicken stock, and tomato bouillon in a sauce pot. Stir to blend in the bouillon. Bring to a boil over medium high heat. Place cover on pot and reduce heat to low. Cook rice until done, about 15-20 minutes. Add cilantro and lightly stir together.
Note: A packet (1.5 ounces) of chipotle flavored taco seasoning may be used in place of the herbs and spices in the stir-fry mixture.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!