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Stir-Fried Beef with Spicy Black Bean Spread
 
RecipeBeef Cuts
Stir-Fried Beef with Spicy Black Bean Spread
Flank steak strips braised with jicama and bell peppers and wrapped in a flour tortilla with Spicy Black Bean Spread.
Yield: 24 servings
INGREDIENTSQUANTITYDIRECTIONS
Spicy Black Bean Spread: 
1. Cook bacon over medium heat in Dutch oven until almost crisp. Add onions, garlic, cumin and paprika; cook, stirring, until onions are translucent.

2. Add stock, black beans, cilantro and jalapeno peppers. Bring to boil; reduce heat. Simmer and reduce to 6 cups. Remove from heat; cool slightly. Transfer to blender or food processor; puree. Season with salt; keep hot.
Sliced bacon, diced5 ounces
Red onions, coarsely chopped1 1/2 pounds
Garlic, minced1 ounce
Ground cumin4 teaspoons
Paprika2 teaspoons
Chicken stock1 quart
Cooked black beans, drained2 pounds
Cilantro, chopped1/4 cup
Jalapeno pepper, seeded and minced1 tablespoon
Salt as needed
  
3. Cut beef across grain into thin strips. Heat oil in large braising pan. Add beef; cook, stirring, until browned.
Beef Flank Steak (IMPS/NAMP 193)6 pounds
Vegetable oil1/4 cup
  
4. Add onions and garlic; cook until translucent. Add jicama, green bell peppers, red bell peppers, yellow bell peppers, cilantro, lemon juice, lime juice, serrano chilies, salt and cayenne pepper. Cook, stirring, 5 minutes.

5. For each serving: Plate 2 tortillas; spread each tortilla with 2 tablespoons Spicy Black Bean Spread. Portion 1/2 cup beef mixture across center of each tortilla; roll up to enclose filling.
Red onions, chopped12 ounces
Garlic, minced1 ounce
Jicama, peeled, julienned 1/4-inch2 pounds
Green bell pepper, julienned 1/4-inch10 ounces
Red bell pepper, julienned 1/4-inch10 ounces
Yellow bell pepper, julienned 1/4-inch10 ounces
Cilantro, chopped1/2 cup
Fresh lemon juice1/2 cup
Fresh lime juice1/2 cup
Serrano chilies, seeded, minced1 1/2 tablespoons
Salt1 tablespoon
Cayenne pepper2 teaspoons
Flour tortillas, 7-inch48


Nutrition information per serving: 618 calories; 19 g fat(6 g saturated fat; 7 g monounsaturated fat); 74 mg cholesterol; 1218 mg sodium; 72 g carbohydrate; 9.0 g fiber; 40 g protein; 17.7 mg niacin; 0.8 mg vitamin B6; 1.4 mg vitamin B12; 6.3 mg iron; 56.7 mg selenium; 5.8 mg zinc; 119.7 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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