Mexican beef stir fry
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Ib. beef flank steak, well trimmed | ||
| 2 | tablespoons | Vegetable oil |
| 1 | teaspoon | Each ground cumin and dried oregano leaves, crushed |
| 1 | Clove garlic, crushed | |
| 1 | Red bell pepper, cut in thin strips | |
| 1 | medium | Onion, cut into thin wedges |
| 2 | Jalapeno peppers, cut in slivers* | |
| 3 | cups | Romaine lettuce, sliced l/4-inch thick |
Directions
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