| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Meats |
2 |
Servings |
INGREDIENTS
| 6 |
oz |
Lean flank steak |
| 1 |
ts |
Olive oil |
| 1/2 |
c |
Onion, (1 small) halved lengthwise and thinly sliced |
| 2 |
c |
Sliced fresh mushrooms |
| 1/2 |
c |
Red bell pepper strips |
| 3 |
|
Cloves garlic, minced |
| 1/2 |
ts |
Ground cumin |
| 1/8 |
ts |
Crushed red pepper |
| 8 3/4 |
oz |
Whole kernel corn, (1 can) drained |
| 1 1/2 |
tb |
Fresh lime juice |
| 2 |
|
Flour tortillas, (8-inch) |
| 2 |
tb |
Nonfat sour cream alternative |
|
2 |
servings. |
INSTRUCTIONS
Trim fat from steak.
Slice steak diagonally across grain into thin strips, and set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and
next 3 ingredients; saute 4 minutes or until tender. Remove vegetables from
skillet; set aside.
Add steak to skillet; saute 3 minutes or until done. Return vegetables to
skillet. Add cumin and next 2 ingredients; saute 2 minutes or until
thoroughly heated. Remove from heat; stir in lime juice. Divide mixture
evenly between the tortillas; top each with 1 tablespoon sour cream. Yield:
Per serving: 440 Calories; 15g Fat (30% calories from fat); 26g Protein;
54g Carbohydrate; 44mg Cholesterol; 386mg Sodium
Recipe by: Cooking Light, October 1994, page 142
Posted to MC-Recipe Digest V1 #433 by igor@digex.net on Jan 28, 1997.
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