Tex-Mex Beef and Poblano Pepper Stir Fry

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe, ready in about 27 minutes, pairs flank steak, thinly sliced, poblano peppers, seeded and sliced, red onion, thinly sliced 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.

Prep: 15 min Cook: 12 min Serves 4 Mexican cuisine 350 cal/serving

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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 garlic cloves, minced
1 tsp salt
1/2 tsp black pepper
2 tbsp fresh cilantro, chopped

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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.