Texas Beef Stir-Fry

Servings 6 people


  • 1 pound beef flank steak 3/4-inch thick, trimmed
  • 1/4 teaspoon olive oil
  • 1/4 teaspoon sea salt
  • 1 14.5-oz. can low sodium beef broth
  • 1 1/2 cups salsa
  • 2 medium zucchini cut in half lengthwise then sliced 3/4-inch thick
  • 2 medium red bell peppers de-seeded, de-ribbed and cut into 1-inch pieces
  • 1/2 tablespoon ground cumin
  • 3 tablespoons cornstarch dissolved in 1/4 cup water
  • low fat sour cream optional garnish
  • chopped fresh cilantro optional garnish


  • Cut flank steak in half lengthwise then diagonally into 1/2-inch thick strips.
  • Heat the oil in a Dutch oven over medium-high heat until hot. Add beef strips (the half at a time); stir-fry for 2 minutes or until outside surface is no longer pink (do not overcook!). Remove from pan, season with salt and set aside.
  • In the same pan, combine broth, salsa, zucchini, bell pepper, and cumin.
  • Bring mixture to a boil then reduce heat to medium-low and cook for 10 minutes or until vegetables are tender-crisp.
  • Add cornstarch mixture; cook and stir for 1 to 2 minutes or until sauce is thick and bubbly.
  • Return beef to pan and heat through.


SERVING SUGGESTION: Serve over mashed russet potatoes. Add a big bowl of coleslaw on the side (use a ready-made mix and toss with mayo and a little rice vinegar). VEGETARIAN: Instead of beef, use 1 1/2 cups of tempeh strips. Use vegetable broth instead of beef broth. KOSHER: Make sure beef is certified kosher. Skip the sour cream. GLUTEN-FREE: Make sure broth and salsa are gluten-free. Use arrowroot starch instead of cornstarch. NUTRITION: Per serving: 187 Calories; 6g Fat; 20g Protein; 13g Carbohydrate; 3g Dietary Fiber; 38mg Cholesterol; 429mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat. Points: 5
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