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 \N | 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 \N | Flour tortillas, (8-inch) |
| 2 tablespoons | Nonfat sour cream alternative |
| \N 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.