Tex-Mex Beef and Poblano Pepper Stir Fry
Tender strips of beef sautéed with smoky poblano peppers and a tangy chipotle sauce for a quick Tex-Mex weeknight dinner. This mexican-inspired beef ready in about 27 minutes pairs flank steak, thinly sliced, medium red onion, thinly sliced, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb flank steak, thinly sliced
- 2 medium poblano peppers, seeded and sliced
- 1 medium red onion, thinly sliced
- 3 tbsp olive oil
- 1 tbsp chipotle in adobo sauce, minced
- 2 tbsp lime juice
- 1 tsp ground cumin
- 3 cloves garlic cloves, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh cilantro, chopped
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add 1 lb thinly sliced flank steak and sear for 2-3 minutes without stirring until browned on one side.
- Step 2: Flip the beef strips and add 2 medium sliced poblano peppers, 1 medium thinly sliced red onion, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Stir-fry together for 4-5 minutes until vegetables soften and beef is cooked through.
- Step 3: Stir in 1 tbsp minced chipotle in adobo sauce, 1 tsp ground cumin, and 2 tbsp lime juice. Cook an additional 1-2 minutes until fragrant and sauce coats the beef and peppers.
- Step 4: Remove from heat and sprinkle with 2 tbsp chopped fresh cilantro before serving over rice or in tortillas.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tex-Mex Beef and Poblano Pepper Stir Fry take to make?
Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Tex-Mex Beef and Poblano Pepper Stir Fry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep flank steak, thinly sliced from drying out.
Can I substitute ingredients in Tex-Mex Beef and Poblano Pepper Stir Fry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Tex-Mex Beef and Poblano Pepper Stir Fry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Tex-Mex Beef and Poblano Pepper Stir Fry?
Mexican beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
