Steak, potato cubes, onions and green peppers are stir-fried and simmered in a tomato sauce with raisins for a unique flavor combination.

Picadillo-Style beef Stir-Fry
  • 45 minutes
  • Makes 4 servings
  • Entrée

Picadillo-Style Beef Stir-Fry


  • 1 pound beef Top Sirloin Steak Boneless, cut 1 inch thick
  • 1-1/2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 tablespoon olive oil, divided
  • 1 large all-purpose potato, peeled, cut into 1/2-inch chunks
  • 1 medium onion, thinly sliced
  • 1 medium green bell pepper, thinly sliced
  • 1 can (15 ounces) tomato sauce
  • 1/2 cup raisins
Serving Suggestions:
  • Warmed flour tortillas or hot cooked rice, toasted sliced almonds, chopped fresh cilantro, sour cream (optional)


  1. Cut beef Top Sirloin Steak Boneless lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine beef strips, cumin and oregano in medium bowl; toss to coat.

    Cook's Tip: One pound beef Top Round Steak (cut 1 inch thick) or beef Flank Steak may be substituted for Top Sirloin Steak.
  2. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining beef and additional 1 teaspoon oil. Season with salt, as desired; keep warm.

  3. Heat remaining 1 teaspoon oil in same skillet over medium heat until hot. Add potato, onion and pepper. Cook and stir 5 minutes. Add tomato sauce and raisins; bring to a boil. Reduce heat; cover and simmer 15 to 18 minutes or until potato is tender; stirring occasionally. Add beef; cook until heated through, about 1 to 2 minutes. Season with salt, as desired.

  4. Serve beef mixture in tortillas or over hot cooked rice topped with almonds, cilantro and sour cream, as desired.

  • Test Kitchen Tips Partially freeze steaks for about 30 minutes for easier slicing.