Mexican steak & vegetables stir-fry with rice

I love Mexican food, or versions of it. For some reason I always associate it with lots of vegetables, spicy dips and hot sauces, and of course tortillas. In this case there are no tortillas, but there are colorful vegetables and the spicy flavor. This is my go-to dinner idea when I have a fridge full of vegetables and have to use them, and my family enjoys it. Because it’s so easy to prepare you should give it a try one of these days!

A few fun facts about Mexican food:

• Tomatoes, dragonfruit, chia seeds and vanilla originated in Mexico
• Tortillas were once packed in cans
• Mexican cuisine is also famous for its fresh fruit juices
• Vanilla is derived from the fruit pod of a Mexican orchid
• In some parts of Mexico they eat exotic food like grasshoppers and caterpillars

A few interesting facts about green beans:

• Green beans grow in a form of a bush that can reach 8 to 20 inches in height, or in a form of a vine that can grow 7 to 10 feet long
• Green beans produce pink, white or purple flowers
• Green bean pod can be yellow, green, purple or red
• Green bean is rich source of carbohydrates, proteins and dietary fibers. It also contains vitamins C and K and minerals such as magnesium, iron and manganese
• China is the greatest manufacturer of green beans

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Enjoy & happy cooking!

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Preparation: 30 min

Cook time: 30 min

Servings: 4

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Ingredients

• 1 cup rice
• 3 cups vegetable broth
• 500 g beef, sliced
• 50 g onion, sliced
• 2 cloves garlic, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 50 g corn
• 50 g kidney beans
• 80 g green beans, snapped
• 1 tsp chili pepper
• 1 tsp red paprika
• 1/2 tsp garlic powder
• 4 tbsp Mexican salsa
• Salt & pepper to taste

How to

1. Cook rice by gradually adding vegetable broth until soft and fluffy.
2. Season sliced beef with salt, pepper, chili pepper, red paprika and garlic powder.
3. Heat a large sauce pan or wok with a splash of vegetable oil. Toss in spicy beef and cook until well done. Set aside in a medium bowl while tossing in the vegetables, sliced onion, garlic, bell peppers, green beans, corn and kidney beans. Let them simmer a bit, then cook while tossing the vegetables. When almost done stir in spicy beef and Mexican salsa. Cook until the ingredients combine.
4. Enjoy Mexican spicy beef and vegetables with rice and a bowl of fresh lettuce salad!