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Ingredients:
2 tbsp vegetable oil
1 tsp 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 cup romaine lettuce, sliced l/4-inch th, ick
Instructions:
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
Servings: 1
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. Jim Rohn
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Mexican Beef Stir Fry Recipe brought to you by Mexican Recipes To-Go
