Yield: 1 Servings
|\N \N||-Ib. beef flank steak, well trimmed|
|2 tablespoons||Vegetable oil|
|1 teaspoon||Each ground cumin and dried oregano leaves, crushed|
|1 \N||Clove garlic, crushed|
|1 \N||Red bell pepper, cut in thin strips|
|1 medium||Onion, cut into thin wedges|
|2 \N||Jalapeno peppers, cut in slivers*|
|3 cups||Romaine lettuce, sliced l/4-inch thick|
Partially freeze beef flank steak to firm (approximately 30 minutes).
Cut steak in half lengthwise; cut each half across the grain into ~s-inch thick strips. Combine oil, cumin, oregano and garlic. Heat half of seasoned oil in large non-stick wok or skillet pan over medium-high heat until hot. Add bell pepper, onion and jalaper-lo pepper; stir-fry 2-3 minutes or until crisp-tender. Remove and reserve. Stir-fry beef strips (I/2 at a time) in remaining half of seasoned oil 2-3 minutes. Return vegetables and b eef to pan and heat through. Serve beef mixture over lettuce. Makes 4 servings.
*To reduce the heat of jalapeno peppers, remove membranes and seeds.
PREP TIME: 15 minutes. Freezing time: Approximately 30 minutes. Cook time: 8-10 minutes
FOOD FACTS: Per serving, calories 277; protein 24g; fat 18g; carbohydrate 5g;g iron 3.6m (20 percent RDA); sodium 89 mg; cholesterol 57 mg.
From the files of Al Rice, North Pole Alaska. Feb 1994