Mexican beef stir-fry
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Beef top sirloin or top round or flank steak cut 1 inch thick |
| 2 | tablespoons | Vegetable oil |
| 1 | teaspoon | Ground cumin |
| 1 | teaspoon | Dried oregano leaves |
| 3 | Cloves garlic, minced | |
| 1 | Red bell pepper, cut into thin strips | |
| medium | Onion, cut into thin wedges | |
| slice | Romaine lettuce, 1/4-inch thick | |
Directions
Cut beef steak into ⅛ to ¼-inch strips. Combine oil, cumin, oregano, and garlic; reserve half. Heat a large non-stick skillet over medium-high heat until hot and add half the seasoned oil. Add red pepper and onions; stir-fry 2 to 3 minutes, until crisp-tender.
Remove and reserve. In same skillet stir-fry beef strips (half at a time) in the reserved seasoned oil for 1 to 2 minutes. Return all of meat to the skillet; add reserved vegetables and heat through. Serve over the lettuce. Makes 4 servings [ 1989 Beef Board and Beef Industry Council ]