Quick Beef and Pepper Skillet with Corn Tortillas
Thinly sliced beef and colorful seasonal peppers are stir-fried with aromatic spices, creating a quick and flavorful Mexican-inspired skillet meal served with warm tortillas.
Ingredients
- Beef Steak150 g
- Bell Pepper100 g
- Onion50 g
- Garlic5 g
- Tomatoes50 g
- Bell Pepper100 g
- Oil8 ml
- Oregano1 g
- Salt1.5 g
- Pepper0.5 g
- Corn40 g
- Chili Powder3 g
- Cumin2 g
- Corn Tortillas90 g
Instructions
- 1Step 1
Slice the beef steak thinly against the grain. Slice the bell peppers and onion into strips. Mince the garlic. Dice the tomatoes. (15 minutes)
- 2Step 2
Heat half of the oil in a large skillet or wok over high heat. Add the beef in a single layer and sear for 3-4 minutes until browned. Remove beef from skillet and set aside.
- 3Step 3
Add the remaining oil to the skillet. Add the sliced bell peppers and onion and cook for 5-7 minutes, stirring occasionally, until slightly softened.
- 4Step 4
Add the minced garlic, diced tomatoes, and corn to the skillet. Stir in the chili powder, cumin, oregano, salt, and pepper. Cook for another 5 minutes until vegetables are tender. (Total vegetable cook time: 5-7 + 5 = 10-12 minutes)
- 5Step 5
Return the cooked beef to the skillet and stir to combine and heat through for 3 minutes. (Total cook time: 4 + 5-7 + 5 + 3 = 17-19 minutes). Let's use 20 minutes for calculation.
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