Cuban-Style Beef Picadillo Stir-Fry with Sweet Raisins
A Cuban-inspired beef stir-fry that transforms the classic picadillo into a quick weeknight meal. Tender sirloin strips are seasoned with warm cumin and oregano, then combined with potatoes, bell peppers, and sweet raisins in a savory tomato base. The contrast of sweet raisins against the earthy spices creates an authentic Caribbean flavor profile that's both comforting and exotic. Perfect for busy families seeking international flavors without complicated techniques, this one-pan dish delivers the soul of traditional picadillo in under 30 minutes.
Ingredients
- 1 pound beef Top Sirloin Steak Boneless, cut 1 inch thick
- 1 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
- ½ cup raisins
- flour tortillas, warmed(optional)
- hot cooked rice(optional)
- sliced almonds, toasted(optional)
- fresh cilantro, chopped(optional)
- sour cream(optional)
Instructions
- 1
Cut beef lengthwise in half, then crosswise into thin strips
- 2
Combine beef strips with cumin and oregano in medium bowl and toss to coat
- 3
Heat oil in large nonstick skillet over medium-high heat until hot
- 4
Add half of beef and stir-fry until outside surface is no longer pink
- 5
Remove beef from skillet and repeat with remaining beef and additional oil
- 6
Season cooked beef with salt and keep warm
- 7
Heat remaining oil in same skillet over medium heat
- 8
Add potato, onion and pepper and cook stirring for 5 minutes
- 9
Add tomato sauce and raisins and bring to a boil
- 10
Reduce heat, cover and simmer until potato is tender, stirring occasionally
- 11
Add beef back to skillet and cook until heated through
- 12
Season with salt and serve in tortillas or over rice with desired toppings
Tips
Cut beef against the grain for maximum tenderness and consistent cooking.
Cook beef in batches to prevent overcrowding and ensure proper browning.
Let potatoes cook fully before adding beef back to prevent overcooking the meat.
Good to Know
Refrigerate leftovers up to 3 days in airtight container
Season beef up to 4 hours ahead, cook vegetables day before and reheat
Serve immediately while hot with warm tortillas or over rice
Common Mistakes
Don't overcrowd the pan when cooking beef to avoid steaming
Cook potatoes until fork-tender to avoid crunchy texture
Add beef back at the end to prevent overcooking
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
FAQ
Can I make this ahead of time?
Yes, the entire dish can be made up to 2 days ahead and reheated gently on the stovetop, adding a splash of water if needed.
What if I don't have sirloin steak?
Flank steak, skirt steak, or even ground beef work well. Ground beef will change the texture but maintains the authentic picadillo feel.
How long will leftovers keep?
Store covered in the refrigerator for up to 3 days, or freeze for up to 3 months in freezer-safe containers.