cubed steak stir-fry

various dates

This is a good way for me of using smaller quantities of steak or roast, just enough for two without leftovers. Keep the pan very hot and work in small batches in order to stir-fry the meat instead of stewing it.

cubed steak stir-fry with mixed vegetables


Leftovers day again.

This recipe shows what you need to do if your old stove doesn't have oomph enough to stir-fry larger batches. I used yesterday’s extra beef and vegetables from the Oven-baked Steak Skewers and the potatoes from the Tacos de Papas for this recipe.

As usual, I had some difficulty keeping the pan hot enough for stir-frying with this old stove. It took too long for the liquid from meat and vegetables to evaporate and I was stewing instead of stir-frying. I started over again, stir-fried the meat and vegetables separately in smaller batches to make it a bit easier.

Bigger meat than fajitas—but not that much bigger—means the pan doesn't have to be near-smoking hot and slightly longer cooking times are possible. 


This is what you need for 4 servings:

  • 1 lb. beefsteak cubes
  • 1 lb. stir fry vegetable mix
    bell peppers, onion, mushroom, pineapple, grapes
Pic1: cubed stir-fry



Pic2: just started the meat
Pic3: stir-frying veggies
Pic4: veggies ready


Pic5: pan-fried mashed potatoes
Pic6: put them all together now

cubed steak with garlic mayo


Very similar to the above. Instead of skewer meat, I used a piece of a small roast. Work as dry as possible while stir-frying. It will go faster. The mayo will break down and provide the oil to facilitate the cooking.


This is what you need for 2 servings:

  • a small steak or slice of a roast
  • 2 cups cooked potatoes
  • 1-2 tbsp. garlic mayo
  • S&P, your favorite steak seasoning
Pic7:cubed beef stir-fry with garlic mayo


Pic8: leftover potatoes, roast beef, garlic mayo
Pic9: stir-fry in a hot pan
Pic10: stir in the garlic mayo.