25 minutes
1 pound beef flank steak
2 tablespoons vegetable oil
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1 clove garlic, crushed
1 red or green bell pepper, cut in thin strips
1 medium onion, cut in thin wedges
2 jalapeño peppers*, thinly sliced
3 cups lettuce, thinly sliced
Servings: 4
1. Cut beef steak into 1/8 inch thick strips.
2. Combine oil, cumin, oregano and garlic; reserve half.
3. Heat half the seasoned oil in large nonstick skillet over medium-high heat. Add bell pepper, onion and jalapeño pepper; stir-fry 2 to 3 minutes or until crisp-tender. Remove and reserve.
4. In same skillet, stir-fry beef strips (1/2 at a time) in remaining oil 1 to 2 minutes. Return vegetables to skillet and heat through.
5. Serve beef mixture over lettuce.
Notes: * Remove interior ribs and seeds if a milder flavor is desired.
Recipe may also be prepared using beef top sirloin or top round steak cut 1 inch thick.
1 pound beef flank steak
2 tablespoons vegetable oil
1 teaspoon ground cumin
1 teaspoon dried oregano leaves
1 clove garlic, crushed
1 red or green bell pepper, cut in thin strips
1 medium onion, cut in thin wedges
2 jalapeño peppers*, thinly sliced
3 cups lettuce, thinly sliced
Servings: 4
1. Cut beef steak into 1/8 inch thick strips.
2. Combine oil, cumin, oregano and garlic; reserve half.
3. Heat half the seasoned oil in large nonstick skillet over medium-high heat. Add bell pepper, onion and jalapeño pepper; stir-fry 2 to 3 minutes or until crisp-tender. Remove and reserve.
4. In same skillet, stir-fry beef strips (1/2 at a time) in remaining oil 1 to 2 minutes. Return vegetables to skillet and heat through.
5. Serve beef mixture over lettuce.
Notes: * Remove interior ribs and seeds if a milder flavor is desired.
Recipe may also be prepared using beef top sirloin or top round steak cut 1 inch thick.