Mexican beef stir fry

Yield: 1 Servings

Measure Ingredient
\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

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