astray recipes: Garlicky beef fajitas

Categories: Meats
Yield: 2 Servings

Measure	Ingredient
6 ounces	Lean flank steak
1 teaspoon	Olive oil
½ cup	Onion, (1 small) halved lengthwise and thinly sliced
2 cups	Sliced fresh mushrooms
½ cup	Red bell pepper strips
3	Cloves garlic, minced
½ teaspoon	Ground cumin
⅛ teaspoon	Crushed red pepper
8¾ ounce	Whole kernel corn, (1 can) drained
1½ tablespoon	Fresh lime juice
2	Flour tortillas, (8-inch)
2 tablespoons	Nonfat sour cream alternative
2	servings.

Trim fat from steak.

Slice steak diagonally across grain into thin strips, and set aside.

Heat oil in a large nonstick skillet over medium-high heat. Add onion and next 3 ingredients; saute 4 minutes or until tender. Remove vegetables from skillet; set aside.

Add steak to skillet; saute 3 minutes or until done. Return vegetables to skillet. Add cumin and next 2 ingredients; saute 2 minutes or until thoroughly heated. Remove from heat; stir in lime juice. Divide mixture evenly between the tortillas; top each with 1 tablespoon sour cream. Yield: Per serving: 440 Calories; 15g Fat (30% calories from fat); 26g Protein; 54g Carbohydrate; 44mg Cholesterol; 386mg Sodium Recipe by: Cooking Light, October 1994, page 142 Posted to MC-Recipe Digest V1 #433 by igor@... on Jan 28, 1997.

garlicky beef fajitas