| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Mexican |
Beef, Mexican |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Sirloin steak, thin strips |
| 1 1/2 |
t |
Chili powder |
| 3/4 |
t |
Salt |
| 3/4 |
t |
Pepper |
| 2 |
T |
Vegetable oil |
| 1 |
|
Onion, in strips |
| 4 |
|
Garlic cloves, minced |
| 1 |
t |
Ground cumin |
|
pn |
Hot pepper flakes |
| 1 |
|
Sweet red pepper |
| 1 |
|
Sweet yellow pepper |
| 1 |
|
Sweet green pepper |
| 1 |
|
Zucchini |
| 1 |
t |
Dijon mustard |
| 2 |
T |
Fresh coriander, chopped |
| 1 |
|
10-inch flour tortillas |
| 2 |
|
Avocados |
| 1/3 |
c |
Lime juice |
INSTRUCTIONS
Thinly slice red, green and yellow sweet pepper. Cut zucchini
lengthwise then slice. In bowl, toss steak with chili powder and 1/4
ts each of the salt and pepper. In large nonstick skillet, heat 1 tb
of the oil over medium-high heat; cook steak, in 2 batches, stirring,
for 2-1/2 minutes or until browned. Transfer to plate; set aside. In
same skillet, heat remaining oil; cook onion, half of the garlic, 1/4
ts cumin and hot pepper flakes for 3 minutes. Add sweet peppers and
zucchini; cook, stirring, for 3 minutes or until tender-crisp. Return
meat to skillet; toss gently, adding mustard and coriander. Meanwhile,
wrap tortillas in foil; heat in 350F 180C oven for 5 minutes or until
warmed through. Peel and pit avocados; mash with lime juice and
remaining garlic, salt and pepper. Spread 2 tb of avocado mixture
over tortillas. Divide beef mixture among tortillas and roll up. Serve
with remaining avocado mixture. Per serving: about 460 calories, 24 g
protein, 22 g fat, 46 g carbohydrate High source fibre, good source
iron. Source: Canadian Living magazine Sep 94 - Cover story Recipe by
Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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