Stir-fry recipes are perfect for a fast cooking filling meal. This Spicy Southwestern Steak Stir Fry with Cilantro-Lime Rice shares the flavor inspiration from Santa Fe, New Mexico and makes an exciting East-meets-Southwest satisfying meal!
This delicious recipe was originally posted in March 2015 and has been updated in March 2018!
I love making quick stir fry dishes. Selecting fresh seasonal ingredients, favorite protein sources and preparing a scrumptious meal in less than 30 minutes? It’s a win every time. Spicy Southwestern Steak Stir Fry has deep, fresh flavors of the Southwest whipped up in a quick stir fry. Marinated top sirloin steak strips, red pepper, jalapeno rings, corn and onion over Cilantro-Lime Rice create a filling but light meal.
My recipe for Spicy Garlic Sriracha Shrimp and Broccoli Stir Fry, made me remember how much I love making stir-fry meals (and a number of you commented to the same effect). It kicked off a flurry of stir fry recipe-making in my kitchen with today’s Spicy Southwestern Steak Stir Fry being an all time favorite.
It’s a misconception that just because it’s stir-fry with lots of fresh ingredients that it isn’t also filling and satisfying. This recipe is a perfect example!
When I shared this recipe for Spicy Southwestern Steak Stir Fry originally, I was traveling in the Southwest rounding some delicious recipes to share with you. Southwestern cuisine is known for its earthy chilies which deliver not only some heat but really deep, serious flavor as well.
Southwestern cuisine is truly is my favorite type of food. I even took a salsa cooking class from the Santa Fe Cooking School. I love being able to make a regional recipe when I’m back at home. It’s a perfect souvenier.
How to Make Spicy Southwestern Steak Stir Fry
Thinly sliced top sirloin is marinated overnight in a cilantro-cumin-red pepper marinade then quick stir fried in a wok or skillet with corn, red pepper, red onion, jalapeno and a chipotle-lime sauce all served with Cilantro Lime Rice. The steak adds substance to the recipe however the slices are about 1/8 inch thick, the dish is not heavy. It’s a very flavorful and satisfying dish that will have your diners wanting more!
The Cilantro-Lime recipe is an easy side dish perfect to serve topped with the steak stir fry. It can be used with any recipe and is great in rice bowls or a light side to grilled proteins.
Stir Fry Best Tips
Stir frying is best done in a wok or a large skillet(non-stick is a bonus). A high heatproof silicone spatula is a great utensil as well.
It is a fast cooking method with the ingredients only cooking for a few minutes tops. Make sure you have all the ingredients prepped before beginning! It goes so quickly you won’t have time to stop and prep somthing you didn’t prepare before beginning!
More Easy Stir Fry Recipes You’ll Love:
- Spicy Garlic Sriracha Shrimp and Broccoli Stir Fry
- Mongolian Beef Salad with Ginger Vinaigrette
- Spicy Ginger Chicken Stir Fry
If you’ve tried this Spicy Southwestern Steak Stir Fry recipe or any other recipe on BoulderLocavore.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also FOLLOW ME FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I’m up to!
Recipe
Spicy Southwestern Steak Stir Fry with Cilantro-Lime Rice
Ingredients
Ingredients for the Steak and Marinade:
- 1 pound Top Sirloin Steak , cut against the grain (across the steak) into thin 1/8 inch slices
- 2 tablespoons Tamari Sauce (low-sodium Soy Sauce may be substituted if the dish will not be gluten-free)
- ¼ cup freshly squeezed Lime Juice (approximately 3 limes)
- ¼ cup Sunflower Oil
- 2 tablespoons Cilantro , chopped
- 1 tablespoon ground Cumin
- 2 tablespoons Apple Cider Vinegar
- 4 large Garlic Cloves , chopped
- 1 medium Shallot , diced
- 1 teaspoon Red Chile Pepper Flakes
Ingredients for the Cilantro-Lime Rice:
- 1 cup Long Grain White or Jasmin Rice
- 1 cup low sodium Chicken Broth
- 1 cup Water
- 1/4 cup chopped Cilantro
- Zest of 1 Lime
- 1 teaspoon freshly squeezed Lime Juice
Ingredients for the Stir Fry:
- 3 tablespoons Tamari Sauce (low-sodium Soy Sauce may be substituted if not making the recipe gluten-free)
- 2 teaspoons Adobo Sauce (can use it from Chipotle en Adobo just do not use the peppers themselves)
- 1 tablespoon Cornstarch
- Juice of ½ Lime
- 2 tablespoons Sunflower Oil
- 1 large Garlic Clove , diced
- ½ Red Onion , sliced in 1/8-inch rings
- 1 cup Corn Kernels (fresh or frozen; take frozen corn out of the freezer when beginning to cook, they do not need to be fully thawed)
- 1 large Red Pepper , seeded and cut into 1/8-inch vertical strips
- 1 Jalapeno Pepper , stem and seeds removed, cut into thin rings
Instructions
To Prepare the Marinade (marinate steak the night before cooking):
- Place all the marinade ingredients into a sealable container or a 1 gallon zipper plastic bag (tamari, lime juice, sunflower oil, cilantro, cumin, apple cider vinegar, garlic, shallot and red pepper flakes); do not add the steak yet. Seal the container or bag and shake to combine all the ingredients.
- Add the steak slices and stir or massage (if in a bag) to cover all the steak with the marinade. Place in the refrigerator overnight.
To Prepare the Cilantro-Lime Rice:
- In a medium saucepan, combine the rice, chicken stock and water. Bring to a low boil, reduce temperature to low, cover and allow to cook for 20 minutes (or for the length recommended on the rice package). Note: if substituting brown rice, the cooking time will be longer; consult your rice package for exact timing, it’s usually doubled.
- Once the rice is done, remove it from the heat and allow it to sit covered for 5 minutes. Fluff the rice with a fork and stir in the cilantro, lime zest and lime juice. Stir together with a fork.
To Prepare the Stir Fry (start the stir fry 15 minutes into the rice cooking time to complete at the same time):
- In a small bowl, whisk together the tamari sauce, adobo sauce, cornstarch and lime juice. Set aside.
- Place a colander in the sink and pour the contents of the marinade container/bag into the colander. Allow it to drain for a minute and shake it to release any excess liquid. Don’t work about any of the solid ingredients remaining on the steak.
- In a large skillet or wok over high, heat 1 tablespoon of the sunflower oil. When ripples can be seen on the oil’s surface add the steak.
- Allow steak to sear for about 30 seconds and then continuously stir the beef until there is no visible pink color remaining; about 3-3 1/3 minutes. Note: with this recipe it may be difficult to see the pink color due to the marinade. 3 ½ minutes should be enough time to cook the beef without over cooking it; it should still be moist. Remove from the skillet/work and set aside. Any excess marinade which was released during the cooking of the steak may be drained before proceeding.
- Add the remaining tablespoon of sunflower oil over medium-high heat. When ripples are visible on the oil’s surface, add the garlic and stir for 30 seconds.
- Add the red onion rings and continue to stir until the onions become limp; about 2 minutes. Add the red pepper, corn and jalapeno rings. Continue to stir until the vegetables are cooked but not limp; 3-5 minutes.
- Return the steak to the skillet/wok, along with the sauce prepared in the first step (tamari-adobo). Stir rapidly to coat the ingredients; 30 seconds to 1 minutes. Serve immediately.
Maureen says
Your spicy southwestern steak stir fry looks amazing. I am going to have to try to make this for dinner one night. It looks like a great mix of flavors, cannot wait to taste it.
Dogvills says
This looks like a really delicious stir fry recipe that I must make the soonest. Cooking the steak in high heat is the best way to keep the beef tender and retain the flavors. Thanks for sharing. Can’t wait to serve this to my family!
Allison Cooper says
Oh yum! This sounds like something that my husband and I would completely devour. I’m such a fan of cilantro-lime rice, too – sounds perfect!
Liz Mays says
This is going to be such a good spring and summer meal. The peppers and spices sound amazing and I love cilantro lime rice.
Christie says
This dish looks incredible! Dishes of the Southwest are so delicious with the various spices and cilantro!
Amy D says
I had the best spicy steak bowl from a new restaurant yesterday. I’m definitely going to try and make this at home!
Danielle Smith says
I love stir-fry recipes! I love this recipe, although I’ll be the first to admit I’m not a huge fan of cilantro, but will eat a meal that has it included.
Jeanette says
That looks like a great idea for dinner! I love anything that has to do with the Southwest. The spices and flavors that they have compare to nowhere else. I love them.
monica says
We are huge stir fry fans and this one looks SO good! I’m going to have to try to make this one with chicken for my family. Love your recipes!
Stacie says
That looks so good! We are big beef eaters in my family, and I’m always looking for new ways to enjoy it. This looks perfect for my family. Even the kids love spicy food.