Mexican Stir Fry

Combining some Mexican and oriental ingredients together with an oriental style of cooking, I came up with this fusion recipe for readers to enjoy. You could substitute chicken, turkey or pork for the beef or chorizo.
  • 1 lb. marbled raw beef, sliced thin (broken pieces of chorizo may also be used)
  • 1/2 cup zucchini, sliced
  • 1/4 cup carrots, thinly sliced
  • 1 large tomato, quartered and sliced
  • 1 can Ortega whole green chili, thinly sliced (include juice from the can)
  • 1 onion, sliced
  • 2 cloves garlic, crushed, peeled and chopped
  • 2 green onions, diced
  • Several sprigs of cilantro, chopped
  • 1 can beef broth
  • 2 Tbsp. corn starch
  • 1 Tbsp. soy sauce
  • 3 Tbsp. bacon grease or vegetable oil
  • 3 Tbsp. mirin (Mirin is a sweet rice wine. Sweet sherry may be substituted.)
  • 2 eggs, beaten
  • Salt and Pepper to taste

Heat the bacon grease or vegetable oil in a wok or large skillet or pot. Over medium to high heat, add the onions and stir fry until the onions become translucent. Next add the garlic and sliced beef or chorizo. Stir until heated or slightly browned and then add the carrots, zucchini and tomato slices. Add soy sauce and stir for 1 minute. Add the sliced green chilies and stir for 1 more minute.

Next, combine the corn starch with the beef broth (or stock) and pour into the wok or skillet. Stir until the gravy begins to thicken and then add the sweet rice wine. Stir for an additional minute or two until simmering and the gravy thickens. Pour the beaten eggs over the top and cover immediately. Reduce the heat to minimum and allow the eggs to steam for about 2 to 3 minutes. Then turn off the heat and keep covered until ready to serve.

Top this dish with the diced green onions and sprigs of cilantro. Serve hot over Spanish or steamed rice.

  • Yields: 4 servings
  • Preparation Time: 20 minutes
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