1/4 cup lime juice
3 tablespoons olive oil, divided
1 teaspoon salt, divided
3/4 teaspoon ground cumin, divided
1 pound boneless sirloin steak, cut diagonally in thin slices
1 (6-ounce) bag radishes, sliced (about 1 1/2 cups)
1 large green pepper, cut in strips (about 1 1/4 cups)
1 large onion, cut in thin wedges (about 1 1/4 cups)
1 tablespoon chopped fresh cilantro
6 flour tortillas, warmed
Servings: 6
In a medium bowl, combine lime juice, 1 tablespoon of the olive oil, 1/2 teaspoon each of the salt and cumin. Add beef; toss until well coated; set aside. In a large nonstick skillet, heat 1 tablespoon of the olive oil over high heat until hot. Add radishes, green pepper, onion, remaining 1/2 teaspoon salt and 1 /4 teaspoon cumin. Cook, stirring frequently, until vegetables are barely tender, about 5 minutes; remove to a covered bowl. Add remaining 1 tablespoon oil to the skillet; heat until hot. Add half of the beef; cook, stirring constantly, until browned, about 3 minutes; transfer beef to the bowl with the vegetables. Repeat with remaining beef. Return beef and vegetables to skillet; cook and stir until heated through, about 2 minutes. Stir in cilantro. Serve wrapped in tortillas and, if desired, with hot sauce.
Servings: 6
3 tablespoons olive oil, divided
1 teaspoon salt, divided
3/4 teaspoon ground cumin, divided
1 pound boneless sirloin steak, cut diagonally in thin slices
1 (6-ounce) bag radishes, sliced (about 1 1/2 cups)
1 large green pepper, cut in strips (about 1 1/4 cups)
1 large onion, cut in thin wedges (about 1 1/4 cups)
1 tablespoon chopped fresh cilantro
6 flour tortillas, warmed
Servings: 6
In a medium bowl, combine lime juice, 1 tablespoon of the olive oil, 1/2 teaspoon each of the salt and cumin. Add beef; toss until well coated; set aside. In a large nonstick skillet, heat 1 tablespoon of the olive oil over high heat until hot. Add radishes, green pepper, onion, remaining 1/2 teaspoon salt and 1 /4 teaspoon cumin. Cook, stirring frequently, until vegetables are barely tender, about 5 minutes; remove to a covered bowl. Add remaining 1 tablespoon oil to the skillet; heat until hot. Add half of the beef; cook, stirring constantly, until browned, about 3 minutes; transfer beef to the bowl with the vegetables. Repeat with remaining beef. Return beef and vegetables to skillet; cook and stir until heated through, about 2 minutes. Stir in cilantro. Serve wrapped in tortillas and, if desired, with hot sauce.
Servings: 6
Last edited by a moderator:
