We first tried this amazing dish at a local award winning restaurant called The Red Iguana. It was served with nothing more than some of the house made mole sauce and a couple of tortillas and boy did we fall in love. It really is such a simple dish, but it packs a whole lot of flavor. If you want to increase the spice level of this dish, you can add more jalapeno or use a spicier pepper like serrano.
You can serve it by itself, with a side of tortillas, over rice, or even make it into tacos, burritos, or enchiladas. It is certainly a dish that stands on its own two feet, but is versatile enough to be used in a ton of different ways. I usually just serve it up with warm tortillas. I use the kind that you cook up on the stove yourself. They are seriously amazing!
Watch the video below where I walk you through this recipe in a step-by-step tutorial in my own kitchen. I also include great tips and tricks along the way.
Spicy Mexican Beef Stir Fry with Bacon and Jalapeno
Mexican Beef Tips with Bacon and Jalapeno
- 1 pound sirloin steak
- 1 teaspoon salt
- 1 teaspoon black pepper
- 4 slices thick cut bacon diced
- 1 onion halved and sliced
- 1-2 jalapenos seeded and cut into strips
- 4 roma tomatoes diced
- 1 tablespoon olive oil
- Rub both sides of the sirloin steak with the salt and pepper. Dice into 1/2 inch pieces. Set aside.
- Cook diced bacon in a heavy skillet over medium heat until it starts to get crispy, stirring occasionally, about 5 to 7 minutes.
- Remove bacon from pan without draining the grease, and let bacon drain on a paper towel lined plate. Increase heat to medium high, and saute onions and jalapenos until onions begin to turn translucent, about 5 minutes.
- Add in roma tomatoes and cook an additional 2-3 minutes so the tomatoes just barely start to soften up. Scoot all of the vegetables to one side of the pan.
- Pour olive oil into the empty side of the pan. Add in sirloin steak and let sear, stirring occasionally. Cook about 3 minutes, until you can't see any pink. Add in cooked bacon and stir together. Serve hot and garnish with freshly chopped cilantro (optional).
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